Free recipe
Classic Greek Salad
Built around arge tomatoes and cucumber -- the method starts by put the tomato chunks.
This salad classic greek salad builds its flavor from arge tomatoes, cucumber and red onion, and comes together in about 20 minutes with easy-level technique. The method starts by put the tomato chunks.
Ready in 20 minutes -- genuinely doable on a weeknight.
An easy, forgiving method -- hard to get wrong on a first try.
Built around arge tomatoes, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 large tomatoes, cut into chunks
- 1 cucumber, cut into thick half-moons
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup Kalamata olives
- 6 oz (170 g) block feta cheese
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Put the tomato chunks, cucumber, red onion, and bell pepper into a large bowl.
Add the olives.
In a small bowl, whisk the olive oil, red wine vinegar, half the oregano, a pinch of salt, and pepper into a dressing.
Pour the dressing over the vegetables and toss gently to coat.
Traditionally the feta is left as a whole slab: set it on top of the salad rather than crumbling it in.
Sprinkle the feta and salad with the rest of the oregano and a final drizzle of olive oil.
Serve right away with crusty bread to mop up the juices.
The step worth not rushing: In a small bowl, whisk the olive oil, red wine vinegar, half the oregano, a pinch of salt, and pepper into a dressing.
