Ingredients
- 3 medium ripe Roma tomatoes (or vine-ripened tomatoes), sliced (300 g)
- 2 mini cucumbers, sliced lengthways (300 g)
- 1 medium red onion, sliced thinly (45 g)
- 1/3 cup Kalamata olives (60 g)
- 150 g Greek feta cheese, diced or crumbled
- 4 tablespoons extra virgin olive oil, (60 ml)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
Instructions
- In a large bowl, combine the tomatoes, cucumbers, red onion, and olives. Gently fold in the feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, and oregano until emulsified. Season with salt and freshly ground pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately. Enjoy!
Nutrition
Notes
- For fewer dishes, whisk the dressing directly in the serving bowl, then add the salad ingredients and toss.
- No mini cucumbers? Use one English cucumber instead, partially peel for a striped effect, remove seeds, and slice into half moons.
- Add thin slices of red or green bell pepper for extra crunch and color.
- Store leftovers in an airtight container in the fridge for 2-3 days. This salad keeps well thanks to the absence of lettuce or leafy greens.
- Want to include greens? Go for it! Just increase the amount of dressing slightly to coat everything evenly.