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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
Keyword cucumber, easy recipe, feta, olive oil, tomato
Prep Time 15 minutes minutes
Cook Time 0 minutes minutes
Servings 4
Calories 236kcal
- 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
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.
Calories: 236kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 506mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1167IU | Vitamin C: 18mg | Calcium: 232mg | Iron: 1mg