Classic Greek Salad

Illustrated cover for Classic Greek Salad
Prep:15 minServings:5

A fresh, crunchy no-cook Greek salad with cucumber, tomato, bell pepper, red onion, and Kalamata olives, topped with feta and a bright red-wine-vinegar oregano dressing.

  • 1 English cucumber — halved lengthwise and sliced
  • 4 ripe tomatoes — cut into wedges
  • 1 green bell pepper — seeded and sliced into thin strips
  • ½ red onion — thinly sliced
  • ¾ cup Kalamata olives — pitted
  • 6 oz feta cheese — in a block
  • ⅓ cup extra-virgin olive oil
  • 2 tbsp red-wine vinegar
  • 1 tsp dried oregano
  • 1 garlic clove — minced
  • salt
  • black pepper

Prep Tips

Directions

  1. Whisk the dressing In the bottom of a large salad bowl, whisk together ⅓ cup extra-virgin olive oil, 2 tbsp red-wine vinegar, 1 tsp dried oregano, and 1 garlic clove. Season with salt and black pepper and whisk until emulsified.

  2. Add the vegetables Add 1 English cucumber, 4 ripe tomatoes, 1 green bell pepper, ½ red onion, and ¾ cup Kalamata olives to the bowl. Toss gently to coat everything in the dressing.

  3. Top with feta Set 6 oz feta cheese on top of the salad in one piece, or crumble it lightly with your fingers. Sprinkle with a little extra 1 tsp dried oregano and black pepper. Taste and adjust salt and black pepper, and serve right away while crisp.