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–+ servings

Easy Classic Greek Salad with Feta and Oregano Vinaigrette

A fresh, no-fuss classic Greek salad with crunchy vegetables, creamy feta, and a red wine oregano dressing in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salads, vegetarian
Cuisine: Greek
Calories: 305
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 2 large cucumbers cut into large chunks
  • 3 ripe tomatoes cut into large chunks
  • 1 large green bell pepper cut into large chunks
  • 1/2 medium red onion thinly sliced
  • 2 tablespoons pitted black olives
  • 7 oz Greek feta cheese (200 g) block
Salad Dressing
  • 4 tablespoons extra-virgin olive oil use a good California olive oil if available
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper

Method
 

Salad
  1. Cut the cucumbers, tomatoes, and green bell pepper into large bite-size chunks.
  2. Slice the red onion into thin half-moons.
Salad Dressing
  1. In a mason jar, combine the olive oil, red wine vinegar, and dried oregano.
  2. Season with salt and pepper.
  3. Secure the lid and shake well until the dressing is emulsified.
Assembly
  1. In a large serving bowl, combine the chopped cucumbers, tomatoes, bell pepper, red onion, and olives.
  2. Pour the dressing over the salad and toss gently.
  3. Place the block of feta on top of the salad.
  4. Finish with a sprinkle of dried oregano and cracked black pepper.

Nutrition

Calories: 305kcalCarbohydrates: 13gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 39mgSodium: 717mgFiber: 3gSugar: 8g

Notes

For a vegan version, use your favorite plant-based feta.
If you are out of red wine vinegar, fresh lemon juice is a perfect swap.
Choose fragrant, ripe tomatoes and firm cucumbers since this salad shows off simple produce.
A peppery California extra-virgin olive oil will really brighten the flavors.
Cut the vegetables into similar-size chunks so every bite feels balanced.
Keep the feta in a large slab rather than crumbling it so it stays creamy without overpowering the salad.
Leftovers taste best eaten the same day, but you can store them in the fridge for up to 2 days; add the dressing only when serving.

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