Mediterranean Greek Salad with Feta & Olives
A vibrant and refreshing Greek salad that perfectly balances the crunch of fresh vegetables with the creamy, salty bite of authentic feta cheese. This quick, no-cook recipe uses simple, high-quality mediterranean staples to create a healthy side or light main. It is naturally vegetarian and ideal for busy days or summer gatherings, with a zesty, herb-infused dressing that brings the whole dish together in under 15 minutes.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Lunch
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
2 cups cherry tomatoes, halved
1 large cucumber, sliced
1/2 red onion, thinly sliced
200g feta cheese, cubed
1/2 cup Kalamata olives
2 tbsp fresh parsley, chopped
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Instructions
In a large salad bowl, combine the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Add the cubed feta cheese and the pitted Kalamata olives to the bowl.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and red pepper flakes.
Drizzle the dressing over the vegetables and cheese.
Gently toss the salad to combine, ensuring the feta is evenly dispersed.
Sprinkle with fresh chopped parsley and season with salt and freshly ground black pepper to taste before serving.
Notes
For the best flavor, use a block of feta stored in brine rather than pre-crumbled feta, as it is fresher and creamier. English cucumbers are preferred for their thin skin and crunch. This salad can be prepped in advance, but it is best to add the dressing just before serving to keep the vegetables crisp.
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg