Greek Salad with Feta and Olives
Chunky tomatoes, cucumbers, red pepper, onion, and olives are dressed with lemon and olive oil and topped with a slab of feta.
By Moow Editorial ·
- A traditional Greek salad uses large pieces of tomato, pepper, and cucumber and a slab of feta; firm Ezine cheese gives a similar result.
- Garnish with 1 teaspoon capers if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 0 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 330 kcal
- Protein: 11 g
- Carbohydrates: 16 g
- Fat: 27 g
- Sodium: 814 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Salad
Have these measured and ready before you begin.
- 3 large tomatoes
- 2 cucumbers
- 1 red bell pepper
- 1 red onion
- 10 black olives
- Juice of 1 lemon
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 6 ounces (170 g) feta in one slab
For the Top
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
Directions
1. Cut the tomatoes, cucumbers, and red bell pepper into large pieces and place them in a deep bowl.
2. Whisk the lemon juice, 4 tablespoons olive oil, salt, and oregano together and pour over the vegetables.
3. Slice the red onion into half-moons and add it with the black olives.
4. Toss the salad and transfer it to a serving bowl.
5. Place the feta slice in the center, sprinkle with the topping oregano, and drizzle with the remaining tablespoon olive oil.
Sources
Contains milk. Olives, feta, and capers can be high in sodium; refrigerate the assembled salad within 2 hours.