Description
A refreshing Greek Cucumber Tomato Feta Salad featuring crisp cucumbers, juicy tomatoes, tangy feta cheese, and Kalamata olives, all tossed in a simple olive oil and red wine vinegar dressing with oregano. Perfect as a light appetizer or side dish, this easy no-cook salad brings vibrant Mediterranean flavors to your table in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, peeled and thinly sliced
- 4 ripe tomatoes, diced
- 1 small red onion, thinly sliced
- 1 large green bell pepper, cored and sliced into thin rings
Other
- 1/2 cup Kalamata olives, pitted and halved
- 200 grams feta cheese, cut into cubes or crumbled
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh mint or basil leaves for garnish (optional)
Instructions
- Prepare the vegetables: Peel and thinly slice the cucumbers, dice the tomatoes, thinly slice the red onion, and slice the green bell pepper into rings. Place all the vegetables into a large salad bowl.
- Add the olives: Add the pitted and halved Kalamata olives to the bowl with the vegetables.
- Add the feta cheese: Cube or crumble the feta cheese and gently fold it into the salad mixture to maintain its texture.
- Make the dressing: In a small mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried oregano. Season with salt and freshly ground black pepper according to your taste.
- Toss the salad: Drizzle the dressing over the salad and gently toss everything together, ensuring the dressing coats all the ingredients evenly without breaking up the feta too much.
- Serve: Transfer the salad to a serving platter or individual plates for presentation.
- Garnish: Add fresh mint or basil leaves on top if desired to enhance the aroma and presentation.
- Enjoy: Serve immediately to enjoy the salad at its freshest with crisp, vibrant flavors.
Notes
- Use ripe tomatoes for the best flavor and texture.
- Adjust the amount of oregano to your personal preference; fresh oregano can be used as a substitute.
- For a vegan version, omit the feta or replace it with vegan cheese alternatives.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Ensure cucumbers are peeled if you prefer a less bitter taste.
