Summer Greek Salad
A crisp and refreshing traditional Mediterranean salad featuring vine-ripened tomatoes, crunchy cucumber, briny olives and creamy feta.
10 min
Cook time
2
Servings
Easy
Difficulty
~560
Calories
Nutrition (per serving)
560
Calories · kcal
20
Protein · g
24
Carbs · g
43
Fat · g
Ingredients
- Vine tomatoes, chopped — 4 large
- Cucumber, sliced — 1 whole
- Kalamata olives, pitted — 80g
- Red onion, thinly sliced — 0.5 small
- Feta cheese (full fat) — 150g
- Extra virgin olive oil — 3 tbsp
- Dried oregano — 1 tsp
Method
- 1
Wash all vegetables thoroughly under cold running water.
- 2
Chop the tomatoes into bite-sized chunks and slice the cucumber into rounds or half-moons.
- 3
Thinly slice the red onion and place all vegetables into the large salad bowl.
- 4
Add the kalamata olives to the bowl.
- 5
Drizzle the extra virgin olive oil over the vegetables and sprinkle with the dried oregano, tossing gently to combine.
- 6
Place the block of feta cheese on top of the salad or crumble it over if preferred.
- 7
Serve immediately while fresh.
Allergens to check
Dairy
Why this works
The combination succeeds by balancing the high acidity and sweetness of fresh tomatoes with the salty, umami-rich brine of olives and feta, while the cucumber provides a cooling crunch that prevents the rich olive oil dressing from feeling too heavy.
Equipment
Large salad bowl, Sharp knife, Chopping board
Scan your ingredients, get recipes
Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.