Greek Cucumber, Tomato, and Feta Salad

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Description:

A vibrant, refreshing salad made with juicy tomatoes, crunchy cucumbers, creamy feta, and briny olives — all tossed in a zesty lemon-oregano dressing. It’s the ultimate side dish for warm weather or Mediterranean meals.

Origin:

Hailing from Greece, this salad (also known as Horiatiki) showcases simple, sun-ripened ingredients and bold flavors — no lettuce needed!

Ingredients Quantity (Serves 4):

  • 2 cups cherry tomatoes (halved)
  • 1 large cucumber (sliced into half-moons)
  • ½ small red onion (thinly sliced)
  • ½ cup Kalamata olives (pitted)
  • ½ cup feta cheese (crumbled or in small cubes)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • ½ tsp dried oregano
  • Salt & black pepper to taste

Ingredients Optional:

  • 1 bell pepper (sliced thin)
  • Fresh mint or parsley (chopped)
  • Capers for extra tang
  • A pinch of sumac or za’atar for a Levantine twist

Instructions:

  1. Prep Veggies:
    Slice cucumbers, halve tomatoes, and thinly slice the onion. Add to a large bowl with olives.
  2. Make Dressing:
    In a small bowl, whisk olive oil, vinegar or lemon juice, oregano, salt, and pepper.
  3. Toss & Serve:
    Pour dressing over veggies. Gently mix. Add feta on top and toss just slightly before serving.
  4. Chill (Optional):
    Let salad sit for 10–15 minutes to allow flavors to meld. Serve cold or room temp.

Tips for Success:

  • Use high-quality olive oil and real Greek feta (in brine) for best flavor.
  • Soak red onion slices in cold water for 10 mins to mellow their bite.
  • Don’t overmix after adding feta — it should stay chunky.

Recommendation:

Pair with grilled chicken, fish, or pita bread and hummus for a complete Mediterranean meal.

Nutrition (Approx. per serving):

  • Calories: 180
  • Protein: 5g
  • Fat: 14g
  • Carbs: 9g
  • Sugar: 4g
  • Fiber: 2g

Want a vegan version, meal-prep idea, or pasta salad twist on this classic?

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