Greek Style Salad (No Olives)

Ingredients

• 300 glarge tomatoes
• 300 gcucumber
• 1/2red onion
• 100 gfeta
• 2 tbspolive oil
• 2 tbspred wine vinegar
• 1/2 tspsea salt
• 1/2 clovegarlic, minced
• 1/2 tsp fresh (1/4 tsp dried)oregano

Instructions

1. 1

   Chop the vegetables

   Cut the tomatoes and cucumber into large chunks and put them in a bowl. Thinly slice the red onion and add it to the bowl.

2. 2

   Shake the dressing

   Put the olive oil, red wine vinegar, sea salt, minced garlic and oregano in a jam jar. Close it and shake until combined.

3. 3

   Dress and serve

   When ready to serve, pour some of the dressing over the salad and stir gently. Transfer it to a serving dish and crumble the feta over the top.

What is Greek-style salad?

Greek salad is a Mediterranean combination commonly built around fresh vegetables, feta and an olive-oil dressing. Recipes vary, and this version leaves out olives while keeping the contrast of juicy produce, tangy cheese and oregano.

Large-cut tomatoes and cucumber give the salad a relaxed, chunky feel, while red wine vinegar brightens the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 4g protein, 4g carbs, 12g fat.

The tomatoes and cucumber contribute most of the carbohydrates, while olive oil supplies most of the fat and feta contributes fat and protein. Pair a serving with a more substantial protein source and a wholegrain side if you want a fuller plate.

Choosing the vegetables

Tomatoes: Choose ripe but firm ones so they bring plenty of juice without turning soft as you stir.

Cucumber: Cut it into pieces similar in size to the tomatoes for an even mix in each serving. Thinly sliced red onion adds a sharper note.

Getting the dressing right

Jar shaking disperses the oil, vinegar, salt, garlic and oregano quickly. Shake again just before dressing the salad if the mixture has settled.

Fresh oregano gives a fragrant finish; the listed dried oregano quantity is smaller, so measure according to the ingredient amounts.

Keep the vegetables crisp

Dress the salad shortly before serving, as salt and vinegar draw moisture from the tomatoes and cucumber. Stir gently so the chunks hold their shape.

Add only some of the dressing at first, then taste and add more if you like. The method finishes the dish with crumbled feta on top.

Timing and serving

The salad takes about 15 minutes to prepare and needs no cooking. Chopping and mixing can be done just before the meal.

Serve it as a fresh side alongside grilled vegetables, fish or other Mediterranean-style dishes. It can also accompany bread to help catch the tomato juices and dressing.

Recipe notes & tips

• Use ripe, firm tomatoes for juicy chunks that keep their shape.
• Slice the red onion thinly so it blends easily with the other vegetables.
• Shake the dressing again just before pouring if the oil and vinegar have separated.
• Start with some of the dressing and add more to taste.
• Crumble the feta over the salad at the end for an even topping.

Variations

• Use dried oregano: Measure 1/4 tsp in place of the 1/2 tsp fresh oregano.
• Soften the onion: Slice it finely and leave it in the dressing briefly before mixing.
• Add green pepper: Cut it into chunks for an extra crisp vegetable element.
• Make it more substantial: Serve with cooked chickpeas on the side.
• Serve with bread: Use crusty bread to scoop up the salad juices.

Common mistakes to avoid

• Cutting the vegetables too small: Large chunks are the intended texture, so keep the pieces generous.
• Dressing too early: The vegetables can release liquid; add the dressing close to serving.
• Pouring in all the dressing at once: Start with some and add more only if needed.
• Stirring roughly: Toss gently to avoid breaking up the tomatoes.
• Forgetting to shake the jar: Shake until combined, and repeat just before serving if it has settled.

How to store

For the best texture, store any undressed vegetables and dressing separately in airtight containers in the fridge and use within 2 days. If already dressed, refrigerate leftovers and eat within a day; the vegetables will soften. Feta is best added just before serving.

Frequently asked questions