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; 1/4 red onion, thinly sliced; 50g feta cheese, crumbled; 1 tsp dried oregano; 2 tbsp extra virgin olive oil; Salt and black pepper to taste

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10 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

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

Ingredient substitutions

Kalamata olives Other brined 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, 250 kcal

Protein6 g

Carbohydrates14 g

Fat20 g

Fiber 4 g · Sugar 7 g · Sodium 700 mg

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

Salad Greek

Steps

In a bowl, combine chopped tomatoes, sliced cucumber, Kalamata olives, and red onion.
Sprinkle the dried oregano over the vegetables.
Drizzle the olive oil evenly on top.
Season with salt and black pepper to taste.
Gently toss the salad to mix all ingredients.
Top with crumbled feta cheese.
Serve immediately or chill for 10 minutes before serving.

Tips for Greek Village Salad

Choose tomatoes that feel heavy for their size; their juicy flesh gives the salad a fuller dressing.
A wide, shallow serving platter keeps the vegetables from getting crushed and makes the feta easier to distribute.
The salad is at its freshest soon after assembly; extended chilling can soften the vegetables and draw out their juices.

Drink pairing

A crisp, dry Assyrtiko
Its bright acidity and mineral character complement the juicy vegetables, briny olives, and salty feta.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. The vegetables may release liquid and soften as they sit.

Frequently asked questions

Can I make Greek village salad ahead?

For the best texture, prepare it shortly before serving. If needed, chop the vegetables a few hours ahead and keep them covered in the refrigerator; add the dressing and feta near serving time.

Why is my salad watery?

Very ripe tomatoes release juice, especially after salting or chilling. Drain excess liquid before serving, or use tomatoes that are ripe but still firm.