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Greek salad with feta, olives and oregano
Tomatoes, cucumber, red onion and olives topped with feta and oregano, then drizzled with olive oil, vinegar and lemon juice. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Total time
- 20 min
- Servings
- 4 servings
- Difficulty
- Medium
Greek salad with feta, olives and oregano is a classic salad served just as it is in Greece. Toss sliced tomatoes and cucumber with red onion rings and olives, top with feta cheese, and drizzle with a dressing of olive oil, wine vinegar and lemon juice. Finish with a sprinkle of dried oregano. It takes about 20 minutes to prepare and pairs well with meat or makes a light dinner with bread.
Ingredients
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Instructions
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Wash the vegetables. Cut the tomatoes and cucumber into slices and the onion into rings, then toss together in a bowl. Add the olives.
To make the dressing, mix the lemon juice, olive oil and vinegar, and season with salt to taste.
Cut the feta into pieces and add it to the salad. Drizzle the salad with the dressing and sprinkle with oregano.
Tip: Cut the feta into large cubes and do not toss the salad after adding it, so it doesn't crumble. Salt the dressing sparingly, as the feta and olives also add saltiness.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 324 kcal
- Protein
- 8.9 g
- Carbohydrates
- 12 g
- of which sugars
- 5.0 g
- Fat
- 28 g
- of which saturates
- 9.0 g
- Fiber
- 2.6 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Grécky šalát s fetou, olivami a oregánom
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