This vibrant Mediterranean classic combines crisp cucumbers, juicy tomatoes, creamy feta cheese, and briny olives dressed in a simple olive oil and oregano vinaigrette. A refreshing, authentic Greek salad is the perfect light meal or side dish that transports you straight to a sun-soaked island taverna with every bite.
⏱️15 min
📊Easy
👥4 servings
🍽️Starter
vegetariangluten-freequicklight
Ingredients
500 gRoma tomatoes
1 piececucumber
1 piecered onion
150 gKalamata olives
200 gfeta cheese
80 mlextra virgin olive oil
30 mlred wine vinegar
2 teaspoondried oregano
1 teaspoonsalt
0.5 teaspoonblack pepper
Instructions
1PREPARE THE TOMATOES: Rinse the Roma tomatoes under cold running water and pat them dry thoroughly with paper towels to remove excess moisture. Cut each tomato into quarters or large chunks, removing the seeds if they are very watery—this prevents your salad from becoming soggy. Place the prepared tomatoes in a large mixing bowl, and if you prefer a less watery salad, let them drain in a colander for a few minutes while you prepare the other vegetables.
2PREPARE THE CUCUMBER: Wash the cucumber thoroughly under cold water and pat it completely dry. Cut off both ends and slice the cucumber lengthwise into halves, then into half-moons or chunks approximately 1 cm thick. Add the cucumber pieces directly to the bowl with the tomatoes. The cucumber's refreshing crunch is essential to the salad's texture, so avoid cutting it too small as it will lose its crisp bite.
3SLICE THE RED ONION: Peel the red onion and cut it in half from top to bottom. Place the flat side down on your cutting board and slice it thinly into half-moons. To soften the sharp bite of the raw onion and make it less pungent, place the sliced onion in a small bowl and cover with cold water for 3-5 minutes, then drain well before adding to the salad. This mellows the onion's flavor while maintaining its pleasant crunch.
4ADD OLIVES AND CHEESE: Drain the Kalamata olives if they're packed in brine and add them to the salad bowl—leave them whole or halve them depending on your preference. Cut the feta cheese into large cubes or crumbles, using a knife to create irregular chunks approximately 1-2 cm in size. Add the feta to the salad gently; avoid crumbling it too much at this stage as you want distinct pieces of cheese throughout the final dish.
5MAKE THE VINAIGRETTE: In a small bowl or measuring cup, whisk together the extra virgin olive oil and red wine vinegar in a 2.7:1 ratio, which creates the perfect balance of richness and acidity. Add the dried oregano, salt, and black pepper to the vinaigrette and whisk vigorously for about 30 seconds until the salt dissolves completely and the dressing becomes slightly emulsified. Taste the dressing with a small piece of tomato—it should be tangy and aromatic with the herbaceous notes of oregano coming through clearly.
6COMBINE AND SERVE: Pour the vinaigrette over the salad vegetables and toss gently but thoroughly with two large spoons or salad tongs, ensuring every ingredient is evenly coated with the dressing. Allow the salad to sit at room temperature for 2-3 minutes before serving so the flavors meld together beautifully. Serve immediately while the vegetables are still crisp and cold, and enjoy this authentic Greek salad with warm crusty bread and perhaps a glass of crisp white wine for the complete Mediterranean experience.