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Colorful and fresh Greek salad with tomatoes, cucumber, olives, and feta cheese

Best Greek Salad

A vibrant and refreshing Greek salad made with fresh cucumbers, tomatoes, Kalamata olives, and feta cheese, dressed with olive oil and vinegar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups chopped cucumbers Use fresh, crunchy cucumbers.
  • 2 cups chopped tomatoes Ripe tomatoes for optimal flavor.
  • 1 cup sliced red onion Soak in cold water if too strong.
  • 1 cup Kalamata olives
  • 1 cup feta cheese, crumbled Use creamy feta for richness.
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash the cucumbers and tomatoes thoroughly. Chop the cucumbers into bite-sized pieces and dice the tomatoes.
  2. Slice the red onion thinly. Soak in cold water if the flavor is too strong.
Assembly
  1. In a large mixing bowl, combine the chopped cucumbers, tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Toss and Serve
  1. Pour the dressing over the salad and gently toss until well coated.
  2. Serve immediately or let it sit for a while to allow flavors to mingle.

Notes

Best served fresh, leftover salad can be stored in an airtight container in the refrigerator for 2-3 days. Store dressing separately if possible.