Make a fresh, traditional Greek salad without lettuce. This recipe focuses on quality vegetables, feta, olives, and a simple, bright homemade dressing. It is ready in under 15 minutes.
Author:felixhayes
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Side Dish
Method:No Cook
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
2 large ripe tomatoes, cut into wedges
1 large cucumber, peeled, seeded, and cut into thick half-moons
1/2 red onion, thinly sliced
1 green bell pepper, seeded and sliced
1 cup Kalamata olives, pitted or unpitted
8 ounces block of good quality feta cheese, cut into large cubes
1 teaspoon dried oregano (for topping)
1/4 cup extra virgin olive oil (for dressing)
2 tablespoons red wine vinegar (for dressing)
1 teaspoon Dijon mustard (for dressing)
Salt and freshly ground black pepper to taste
Instructions
Prepare the vegetables: Cut the tomatoes, cucumber, red onion, and green pepper as directed. Place all prepared vegetables and the olives into a large mixing bowl.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper. Whisk until the dressing emulsifies slightly.
Dress the salad: Pour about three-quarters of the dressing over the vegetables. Gently toss the vegetables to coat them lightly.
Add the feta: Arrange the feta cheese cubes over the top of the dressed vegetables. Do not toss the feta, as you want the large pieces to remain intact.
Finish and serve: Drizzle the remaining dressing over the feta. Sprinkle the entire salad generously with dried oregano. Serve immediately.
Notes
For the most authentic flavor, use a block of feta stored in brine, rather than pre-crumbled feta.
If you prefer a tangier dressing, add 1/2 teaspoon of fresh lemon juice to the vinaigrette mixture.
This salad is best assembled right before serving to keep the vegetables crisp.