Description
A refreshing and classic Greek Salad featuring juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade vinaigrette with garlic, oregano, and red wine vinegar. Perfect as a light meal or a flavorful side dish.
Ingredients
Vegetables
- 1 lb. Cherry or Grape Tomatoes
- 1 Hot House Cucumber
- 1/4 cup Red Onion, sliced
- 1/2 cup Kalamata Olives
Dressing
- 1/3 cup Extra-Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves
- 1 teaspoon Oregano
- 1/2 to 1 teaspoon Salt
- 1/2 teaspoon Pepper
Cheese
- 5 ounces Feta Cheese, block cut into squares
Instructions
- Prepare the Vegetables: Rinse the cherry or grape tomatoes and halve them. Peel the hot house cucumber if desired and slice it into bite-sized pieces. Thinly slice the red onion. Place the tomatoes, cucumber, red onion, and Kalamata olives into a large salad bowl.
- Make the Dressing and Toss: Mince the garlic cloves and combine them in a small bowl with extra-virgin olive oil, red wine vinegar, oregano, salt (start with 1/2 teaspoon), and pepper. Whisk the dressing thoroughly to emulsify. Pour the dressing over the salad ingredients and gently toss to evenly coat. Add the cubed feta cheese on top and toss lightly to incorporate without breaking the cheese. Adjust salt to taste.
Notes
- Use ripe and fresh tomatoes for the best flavor.
- Adjust vinegar and olive oil ratio to your taste preference.
- Feta cheese adds a salty tang; adjust salt accordingly.
- For a milder onion flavor, soak sliced onions in cold water for 10 minutes and drain before adding.
- Serve immediately or chill for 15-20 minutes for flavors to meld.
