Description
A fresh and zingy Greek summer salad with a homemade lemon oregano dressing, perfect for hot days.
Ingredients
Scale
- 2 cups chopped cucumbers
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion
- 1 cup crumbled feta cheese (optional for vegan)
- 1 cup pitted Kalamata olives
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine cucumbers, tomatoes, red onion, feta cheese, and olives.
- In a small jar, mix olive oil, lemon juice, oregano, red wine vinegar, garlic, salt, and pepper.
- Shake jar vigorously until the dressing is well combined.
- Drizzle dressing over salad just before serving. Toss to combine.
- Serve immediately or store dressing separately if making ahead.
Notes
The salad ingredients can be adjusted based on personal preferences. The dressing can be made in advance and stored in the fridge for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg