Ingredients
Vegetables & Cheese
- 2 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1/2 cucumber, diced
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prep the Vegetables – In a medium mixing bowl, combine the diced tomatoes, chopped red onion, diced cucumber, and chopped Kalamata olives. Toss gently to mix the vegetables evenly.
- Add Cheese and Parsley – Sprinkle in the crumbled feta cheese and the chopped fresh parsley. Mix gently to distribute the feta and herbs throughout the salad, being careful not to mash the cheese.
- Prepare the Dressing – In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Taste and adjust the seasoning as needed, balancing the acidity and seasoning to your preference.
- Toss and Serve – Pour the dressing over the salad and toss gently to coat all the ingredients. Serve immediately for the freshest flavor, or refrigerate for up to 1 hour if you prefer a well-marinated salad.
Notes
- For a vegan version, omit the feta cheese or substitute with plant-based feta alternatives.
- This salad is best served fresh, but can be made up to 2 hours ahead and chilled.
- Add grilled chicken or chickpeas to turn this into a more filling main dish.
- Try mixing in chopped bell pepper for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 salad (~150g)
- Calories: 130
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 13mg
