Here’s a classic Greek cucumber and tomato salad recipe that’s fresh, simple, and full of flavor:
Ingredients (serves 2–4)
- 2 large cucumbers, sliced or chopped
- 3–4 ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¼ cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or lemon juice)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley or mint for garnish
Instructions
- Prep vegetables: Wash and chop cucumbers, tomatoes, and red onion.
- Combine ingredients: In a large bowl, mix cucumbers, tomatoes, red onion, and olives.
- Dress the salad: Drizzle olive oil and vinegar over the vegetables. Sprinkle with oregano, salt, and pepper. Toss gently to combine.
- Add feta: Sprinkle crumbled feta on top.
- Serve: Garnish with fresh parsley or mint if desired. Serve immediately or chill for 15–20 minutes for extra flavor.
💡 Tips:
- For a more traditional Greek touch, leave the cucumbers unpeeled and use chunky-cut tomatoes.
- You can also add a splash of lemon juice instead of vinegar for a brighter flavor.
- Add bell peppers for extra crunch and color.
If you want, I can also give you a restaurant-style Greek salad version with extra herbs and dressing that makes it taste like it’s from Athens. Do you want me to do that?
