Cucumber, tomato, feta, kalamata olives, and red onion are cubed and sliced then tossed in a lemon juice and olive oil vinaigrette creating a rainbow of veggies with a mix of refreshing flavors all in one salad.
1English cucumbersliced into 1⁄2” thick then quartered
1/4red onion1/4 - 1/2 an onion, thinly sliced
1 1/2cupsgrape tomatoesor cherry tomatoes, halved or quartered
6ouncesfeta cheesecubed
9ounceskalamata olivesdrained
2Tablespoonsolive oil
squeeze of lemon juiceabout 1 Tablespoon
Kosher salt and freshly cracked pepperto taste
2sprigsfresh Greek oregano2-3 sprigs
Instructions
Cut the vegetables into 1⁄2” size pieces. The cucumber can be sliced into 1⁄2” thick slices and then cut into quarters. The red onion should be sliced fairly thin. Halve or quarter the cherry tomatoes, depending on their size.
In a large bowl, toss together the cucumber, red onion, tomatoes, feta, and olives.
Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.
Strip the leaves from the stems of the Greek oregano and sprinkle over the salad ingredients.
Toss everything until well combined.
Notes
With the exception of the red onion, all of the vegetables and cheese should be sliced into approximately the same size to make for a balanced mouthful. The red onion can be overpowering so we sliced it much thinner.
Bell pepper and capers are other traditional mixins. Avocado is also popular to add to the salad.
It’s hard to go wrong with the measurements on this salad - add as much or as little of any of the ingredients as you wish. The olive oil and lemon juice are light additions, simply drizzled over the top of the salad. No need to measure, just give a little drizzle. If there is too much, it will simply drain from the salad.