Ingredients
Scale
- 2 cups of cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: fresh parsley or dill for garnish
Instructions
- Prepare the Vegetables: Rinse the cherry tomatoes, cucumber, and red onion thoroughly. Slice the cucumber and halve the tomatoes. Thinly slice the red onion for a mild, sweet flavor.
- Assemble the Salad: In a large mixing bowl, combine the prepared vegetables along with the Kalamata olives and crumbled feta cheese.
- Create the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Garnish with fresh parsley or dill if desired.
Notes
- For added flavor, consider marinating the onions in lemon juice prior to adding to the salad.
- Use high-quality extra virgin olive oil for the best dressing flavor.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 4 grams
- Sodium: 420 mg
- Fat: 14 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 11 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 15 mg
