This Greek salad combines crisp cucumbers, ripe tomatoes, sharp onion, briny olives, and creamy feta cheese in a simple olive oil and oregano dressing. It's a no-cook dish that's ready in minutes and works as a side or light main course.
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Chop the tomatoes and place them in a large salad bowl.
Slice the cucumbers and add them to the bowl with the tomatoes.
Chop the yellow onion and add it to the salad.
Add the green olives to the bowl.
Top the salad with cubed feta cheese.
Drizzle with extra virgin olive oil and sprinkle with dried oregano and freshly ground black pepper.
Serve immediately.
Store dressed salad in an airtight container in the refrigerator for up to 1 day; feta will soften and vegetables will release moisture over time.
Prepare ingredients separately and store in airtight containers. Toss with olive oil and oregano just before serving to keep vegetables crisp.
Use good-quality brined feta for authentic flavor and creaminess. Block feta cubes better than crumbled varieties.
Kalamata olives work well for a softer, less briny option. Green olives provide a sharper, more traditional taste.
Don't dress the salad until right before serving. Pat vegetables dry after chopping to remove excess moisture.
Yes, this recipe is vegetarian and can easily be made vegan by substituting dairy feta with plant-based alternatives.
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