Greek salad
Chef DefneKitchen Studio chef · October 17, 2026Wedges of ripe tomato, cucumber, red onion, olives and feta dressed with olive oil and oregano; serve with grilled meats or as a vegetarian main.
15 minPrep
—Cook
4Servings
—Calories
Ingredients · 7
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- Large vine tomatoesCut into irregular wedges4
- CucumberPeeled, deseeded, chopped1
- Red onionThinly sliced½
- Kalamata olives16
- Dried oregano1 tsp
- FetaCut into chunks85 g
- Greek extra virgin olive oil4 tbsp
Method · 2 steps
- 1
Cut 4 large vine tomatoes into irregular wedges and put them in a large bowl with 1 cucumber (peeled, deseeded and chopped), 16 Kalamata olives and half a red onion, cut into thin slices. Crumble 85 g of feta in chunks on top, sprinkle with 1 tsp dried oregano and pour over 4 tbsp of Greek extra virgin olive oil.
- 2
Season lightly and serve with crusty bread to soak up the juices.
