Greek Village Salad

Name: Greek Village Salad
Total time: 10 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 1 medium ripe tomato, chopped; 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 10 Kalamata olives; 50g feta cheese, cubed; 1 tbsp extra virgin olive oil; 1/2 tsp dried oregano; Salt and freshly ground black pepper to taste

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10 minTotal time

EasyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

1 medium ripe tomato, chopped
1/2 cucumber, sliced
1/4 red onion, thinly sliced
10 Kalamata olives
50g feta cheese, cubed
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
Salt and freshly ground black pepper to taste

Ingredient substitutions

Kalamata olives Other brined black olives
Feta cheese A similarly briny, crumbly Greek-style cheese
Dried oregano Fresh oregano, finely chopped

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein7 g

Carbohydrates13 g

Fat17 g

Fiber 4 g · Sugar 7 g · Sodium 800 mg

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A refreshing mix of ripe tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese, drizzled with olive oil and oregano. This classic Greek salad is perfect for a light, healthy meal or side dish.

Salad Greek

Steps

Wash and chop the tomato into bite-sized pieces.
Peel (optional) and slice the cucumber into thin rounds.
Thinly slice the red onion.
In a bowl, combine tomatoes, cucumber, red onion, and Kalamata olives.
Add the cubed feta cheese on top.
Drizzle with olive oil and sprinkle oregano evenly over the salad.
Season with salt and freshly ground black pepper to taste.
Toss gently before serving or leave as is for a traditional presentation.

Tips for Greek Village Salad

A ripe tomato should smell fragrant and feel yielding without being mushy; very firm tomatoes can make the salad taste less juicy.
Cut the onion thinly so its sharpness does not overpower the tomato, cucumber, and feta.
For the clearest presentation, keep the feta in distinct cubes and avoid vigorous tossing, which can break it into the dressing.

Drink pairing

A crisp, dry rosé
Its bright acidity and light berry notes complement the salty feta and olives without overwhelming the fresh vegetables.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers promptly in a covered container and eat within 3–4 days. The vegetables will soften and release liquid over time, so this salad is best enjoyed freshly made.

Frequently asked questions

Can I make this salad ahead?

It is best assembled just before serving. You can chop the vegetables a few hours ahead and keep them covered in the refrigerator, then add the feta and dressing close to serving.