Greek Village Salad

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

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10 minTotal time

EasyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

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

Ingredient substitutions

Kalamata olives Other briny black olives, such as Greek-style black olives
Dried oregano Fresh oregano, using about three times as much
Red onion Thinly sliced shallot

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein6 g

Carbohydrates13 g

Fat17 g

Fiber 4 g · Sugar 7 g · Sodium 850 mg

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A refreshing mix of ripe tomatoes, cucumbers, olives, and feta cheese, tossed with oregano and a drizzle of extra virgin olive oil. This classic Greek salad is perfect for a light and healthy meal.

Salad Greek

Steps

Wash and chop the tomato into bite-sized pieces.
Peel and slice the cucumber thinly.
Thinly slice the red onion.
In a bowl, combine the tomato, cucumber, olives, and red onion.
Add the cubed feta cheese on top.
Sprinkle dried oregano over the salad.
Drizzle with extra virgin olive oil.
Season with salt and freshly ground black pepper to taste.
Gently toss all ingredients together just before serving.

Tips for Greek Village Salad

Choose tomatoes that feel heavy for their size and smell fragrant; watery or underripe tomatoes make the salad less flavorful.
For the best texture, serve soon after tossing; the salt draws moisture from the vegetables as the salad sits.
Use a shallow serving bowl so the feta and olives stay visible and the dressing coats the vegetables evenly.

Drink pairing

A crisp, dry rosé
Its bright acidity and light berry notes complement the juicy tomatoes, briny olives, and salty feta.

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, so this salad is best freshly made.

Frequently asked questions

Can I make Greek village salad ahead?

Chop the vegetables and keep them covered in the refrigerator for a few hours, but add the feta, seasoning, and oil just before serving for the freshest texture.