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–+ servings
Greek salad in a blue and white striped bowl with serving spoon and yellow napkin in background

Greek Salad

By: Deborah
The flavours of the oregano and Greek extra virgin olive oil really make this greek salad absolutely delicious!
PREP: 15 minutes
COOK: 0 minutes
TOTAL: 15 minutes
Course: Salad, Side Dish
Cuisine: Greek
Servings: 4 people
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Ingredients

  • 4 large vine tomatoes cut into irregular wedges
  • 1 cucumber sliced in half lengthways, deseeded and sliced
  • 0.5 red onion thinly sliced
  • 16 kalamata olives or black olives
  • 1 tsp dried oregano
  • 85 g (3 oz) feta cheese cut into cubes
  • 4 tbsp Greek extra virgin olive oil
  • salt and freshly ground black pepper

Instructions

  • Place the tomatoes, cucumber, red onion, olives, oregano, feta and Greek extra virgin olive oil in a large serving bowl.
  • Season lightly with salt and freshly ground black pepper - mix well to combine all of the ingredients together, then serve (see Notes).

Notes

  • The original recipe says to peel the cucumber, but I don’t.
  • We’ve enjoyed this greek salad recipe with salad leaves mixed through it and have also added cooked and cooled pasta, to make a delicious pasta salad.
  • The recipe is easily halved if making for 2, or increased if making for more people.   The photos of the salad in the bowl is half the recipe.
 
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Nutrition

Calories: 222kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 19mg | Sodium: 426mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS cucumber, dried oregano, feta cheese, Greek extra virgin olive oil, kalamata, olives, red onion, tomatoes
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