Ingredients
- Juicy tomatoes, diced or sliced
- Crisp cucumbers, chopped into bite-sized pieces
- Tangy feta cheese, crumbled or cubed
- Briny Kalamata olives, pitted and halved
- Sliced red onion
- Olive oil
- Red wine vinegar (or balsamic vinegar)
- Lemon juice (optional)
- Garlic, minced (optional)
- Dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Cut tomatoes and cucumbers into bite-sized pieces. Slice the red onion thinly.
- Layering: In a large bowl, layer the vegetables starting with lettuce (optional), then tomatoes, cucumbers, and red onion.
- Add Cheese and Olives: Top the vegetables with crumbled or cubed feta cheese and Kalamata olives.
- Make the Dressing: Mix 3 parts olive oil to 1 part vinegar (red wine or balsamic). Optionally, add 1-2 tbsp lemon juice and minced garlic. Whisk or shake until smooth.
- Seasoning: Drizzle the dressing over the salad and sprinkle with dried oregano. Add salt and black pepper to taste. Toss gently to coat.
Notes
- Use the freshest produce for the best flavor.
- For authentic feta, choose one made from sheep’s or goat’s milk.
- Be mindful of portion control for a balanced salad.
- Avoid adding too many ingredients or lettuce that could water down the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 220 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg