# Greek Salad

Crisp cucumbers, juicy tomatoes, briny olives, and a slab of feta — dressed simply with olive oil and oregano. No lettuce, no fuss.

_Salad · Greek_

Prep: 15 min · Total: 15 min · Yields: 4 servings

## Ingredients

- 4 medium tomatoes (ripe, cut into wedges)
- 1 large English cucumber (cut into half-moons, about ½ inch thick)
- 1 medium red onion (thinly sliced)
- 1 green bell pepper (cored, sliced into rings)
- ¾ cup Kalamata olives (pitted)
- 7 oz feta cheese (block-style, not crumbled)
- 4 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp flaky sea salt
- ¼ tsp black pepper (freshly ground)

## Instructions

1. Cut the 4 medium tomatoes into wedges and the 1 large English cucumber into ½-inch half-moons. Place both in a large wide bowl.
2. Add the 1 medium red onion (thinly sliced) and the 1 green bell pepper (sliced into rings) to the bowl.
3. Scatter the ¾ cup Kalamata olives over the vegetables.
4. Drizzle the 4 tbsp extra-virgin olive oil and 1 tbsp red wine vinegar evenly over the salad.
5. Season with ½ tsp flaky sea salt and ¼ tsp black pepper, then toss gently once or twice — just enough to coat without breaking up the vegetables.
6. Lay the 7 oz block of feta cheese on top whole (or cut into 2–3 thick slabs). Do not toss it in; it should sit proudly on the surface.
7. Crumble the 1 tsp dried oregano between your fingers directly over the feta and salad to release its aroma.
8. Serve immediately at room temperature, spooning the dressing pooled at the bottom over each portion as you plate.

## Tip

> Use block feta packed in brine, not pre-crumbled. It's creamier, saltier, and holds its shape so each plate gets a proper chunk rather than dusty bits.

Tags: vegetarian, gluten-free, no-cook, summer, 30-minute

---
Canonical: https://just-recipes.io/recipes/greek-salad