Greek Salad

The flavor of the tangy feta cheese perfectly complements the juicy fresh tomatoes, cucumber and the onion marinated lightly in olive oil.

Course Salad

Cuisine greek, Mediterranean

Prep Time 15

Cook Time 0

Servings

Calories 236kcal

Author Kylie Mazon-Chambers

Ingredients

1 pound tomatoes, cored and quartered (I use tomatoes on the vine and mix in some halved cherry tomatoes)
½ medium English cucumber, peeled and sliced into half-moons (or 2 medium Persian cucumbers, sliced)
¼ cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
¼ teaspoon dried oregano
1 teaspoon freshly squeezed lemon juice
1 teaspoon capers (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
6 ounces feta cheese block, sliced into ¼” thick strips

US Customary - Metric

Instructions

Add the tomatoes, cucumbers and onions to a large salad or serving bowl.
Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined.
Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate.
Top with the pieces of feta and serve.

Notes

Soak the sliced red onion in cold water for a few minutes before adding it to the salad. This softens the sharp bite while keeping the onion crisp and flavorful.

Nutrition