This Greek Salad is my little celebration with the fruits of summer! For tomato lovers, nothing beats this time of year with sun-warmed tomatoes right off the vine. With produce that good, it deserves a place of honor at the table during this short season. Every year, I find myself making entire meals from our tomato harvest – where fresh salads become the main event.
The freshest ingredients always make simple salads shine.
I like to buy feta cheese in the brine when I can get it because it taste better than the pre-crumbled variety. Raw sheep’s milk feta is my favorite, with goat’s milk feta coming in as my second favorite!
For the oregano, remove the leaves from the woody stem and coarsely chop.
Both red onions and olives are traditional in a Greek Salad, but we like it with just the red onions. I often leave the red onions out, or serve them on the side if we’re having company.
This salad is also really delicious with basil or cilantro instead of the oregano, it’s no longer a Greek Salad but who’s keeping track anyway.Print
Fresh, juicy cucumbers and tomatoes combined with oregano and salty feta cheese is a salad you never get tired of during the summer months! Try this one with something simple from the grill like steak or grill chicken thighs.
4 ounces cucumber, quartered lengthwise and thinly sliced
10 ounces tomatoes, cored and cut into wedges
1/8 – 1/4 red onion, thinly sliced
2 ounces feta cheese, crumbled
1 Tablespoon olive oil
1 Tablespoon chopped fresh oregano
2 lemon wedges
Sea salt and freshly ground black pepper
Arrange the cucumber, tomato, red onion, and feta cheese onto two salad plates.
Drizzle each plate with the olive oil and sprinkle with the chopped oregano.
Serve the salad with the lemon wedges, sea salt, and black pepper for seasoning.
- Prep Time: 10 mins
- Category: Salad
- Method: Chopping
- Cuisine: Greek
Keywords: Easy Greek Salad, Greek Salad Recipe Easy, Traditional Greek Salad, Mediterranean Greek Salad