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Greek Salad · Classic Village

Classic Greek Village Salad

Juicy tomatoes, crisp cucumber, green pepper, red onion and briny olives, topped with a slab of feta and dressed simply with olive oil, red wine vinegar and oregano. No lettuce needed.

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Prep
15 min
Total
15 min
Serves
4
Level
Easy

Ingredients

  • 4 medium tomatoes, ripe, cut into wedges
  • 1 medium cucumber, halved and cut into thick slices
  • 1 medium green bell pepper, cut into rings
  • ½ medium red onion, thinly sliced
  • ½ cup kalamata olives
  • ½ tsp kosher salt
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 6 oz feta cheese, a block, not crumbled

Steps

  1. Put the tomatoes, cucumber, green pepper and red onion in a wide, shallow bowl and sprinkle with the salt.
  2. Scatter the olives over the top.
  3. Drizzle the olive oil and vinegar over the vegetables and toss gently with your hands or two spoons.
  4. Set the feta on top in one piece or a few thick slices, then rub the oregano between your fingers over the salad and drizzle the cheese with a little more oil.

Tip: Salt the tomatoes a few minutes before dressing; the juices mix with the oil into a dressing worth mopping up with bread.

Tip: Make it in summer when tomatoes are at their best; in winter, use halved cherry tomatoes.

Storage: Best eaten right away. Refrigerate leftovers up to 1 day; the cucumber softens.

Estimated nutrition per serving: 270 calories · protein 8 g · carbohydrates 13 g · fiber 3 g · sugars 6 g · fat 22 g (saturated 7 g) · sodium 970 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.