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3.91
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My Big Fat Greek Salad Recipe
A simple, but delicious Greek salad of cucumber, tomato, onion, olives, topped with feta and drizzled with an easy vinaigrette.
Prep Time
20
minutes
mins
Resting time
1
hour
hr
Course:
Salad, Side Dish
Cuisine:
Greek
Servings:
6
Author:
Katie Wells
Ingredients
2
cucumbers
(chopped)
2
cups
cherry tomatoes
(sliced in half)
¼
cup
red onion
(thinly sliced)
¼
cup
red bell pepper
(chopped)
½
cup
pitted Kalamata olives
½
cup
pitted green olives
1
TBSP
fresh oregano
(minced, or 1 tsp dried)
1
tsp
salt
½
tsp
black pepper
¼
cup
red wine vinegar
⅓
cup
olive oil
4
oz
feta cheese
(diced)
Instructions
In a medium bowl, combine the cucumbers, cherry tomatoes, onion, bell pepper, and olives.
Add oregano, salt, pepper, vinegar, and olive oil and stir to combine.
Add diced feta and gently toss.
Refrigerate for an hour to let flavors meld.
Serve and enjoy.
Notes
If you don’t mind mixing your world cuisines, this salad is great alongside
kofta kebabs
.
Nutrition
Serving:
1
cup