Greek Salad
A chunky village-style salad of tomatoes, cucumber, peppers, red onion, olives and a slab of feta, dressed with oregano and olive oil.
- Servings
- 4
- Prep
- 15 min
- Total
- 15 min
Ingredients
Instructions
Put the tomatoes, cucumber, green pepper and red onion in a wide bowl. Sprinkle with the salt and toss gently.
Scatter the olives over the vegetables and drizzle with the vinegar and most of the olive oil.
Set the block of feta on top, drizzle it with the rest of the oil and sprinkle everything with the oregano. Serve with bread to mop up the juices.
Notes
- Traditional Greek salad has no lettuce. The tomato juices and oil make the dressing, so use the ripest tomatoes you can find.
- Best eaten within an hour of making it.
My notes
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Nutrition estimate
- Calories
- 340
- Protein
- 9 g
- Carbs
- 14 g
- Fat
- 28 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
