This vibrant Mediterranean Greek Salad combines crisp English cucumber slices, juicy cherry tomatoes, thinly sliced red onion rings, and pitted Kalamata olives. Tossed in an herb-infused olive oil and red wine vinegar dressing, it is generously topped with crumbled feta cheese and chopped fresh mint for a refreshing, nutrient-packed dish.
Key Recipe Overview
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Prep Time: 15 minutes
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Total Time: 15 minutes
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Yield: 4 servings
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Course: Salad / Side Dish
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Cuisine: Greek / Mediterranean
Ingredients
1. Fresh Salad Base
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2 large English cucumbers, sliced into half-moons
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2 cups (300 g) Cherry or grape tomatoes, halved
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1/2 medium Red onion, thinly sliced into rings
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3/4 cup (100 g) Kalamata olives, pitted and halved
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1/2 cup (75 g) Feta cheese, crumbled or cubed
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2 tbsp Fresh mint or parsley, finely chopped
2. Herb Vinaigrette Dressing
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1/4 cup (60 ml) Extra virgin olive oil
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2 tbsp Red wine vinegar
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1 clove Garlic, minced
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1 tsp Dried oregano
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1/2 tsp Salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Whisk the Dressing
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In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
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Whisk thoroughly or shake in a sealed jar until emulsified.
Step 2: Combine Vegetables
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In a large salad bowl, combine sliced cucumbers, halved cherry tomatoes, red onion rings, and pitted Kalamata olives.
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Pour the dressing over the vegetables and toss gently to coat evenly.
Step 3: Top and Garnish
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Scatter crumbled feta cheese across the top.
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Sprinkle with finely chopped fresh mint and extra black pepper before serving.
Culinary Consultation & Expert Tips
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Draining Moisture: Cucumbers and tomatoes release water when salted. If making ahead, toss veggies without dressing and add feta and dressing just before serving to keep the salad crisp.
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Cheese Quality: Use sheep’s or goat’s milk feta packed in brine rather than pre-crumbled dry feta for a creamier texture.
