Greek Summer Salad Anamikti Salata
Bursting with vibrant Mediterranean flavors, Greek Summer Salad (Anamikti Salata) is a refreshing, no-cook dish perfect for warm-weather dining. This classic Greek recipe features crisp cucumbers, juicy tomatoes, tangy red onion, sweet green bell pepper, and briny Kalamata olives, all tossed with a drizzle of extra virgin olive oil, red wine vinegar, and a sprinkle of aromatic dried oregano. Finished with a generous block of creamy feta cheese and a touch of seasoning, this salad is a celebration of fresh and wholesome ingredients. Ready in just 15 minutes, it’s ideal as a light lunch, a crowd-pleasing side dish, or a companion to grilled meats and seafood. Pair it with crusty bread for a truly authentic taste of Greece! Keywords: Greek salad, summer salad, Anamikti Salata, Mediterranean recipe, easy salad recipe, feta cheese salad.
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Recipe Information
Ingredients
- 2 medium Cucumber
- 4 medium Tomatoes
- 1 small Red onion
- 1 medium Green bell pepper
- 1 cup Kalamata olives
- 200 grams Feta cheese (block style)
- 0.25 cup Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash all the vegetables thoroughly under cold running water and pat them dry.
Peel the cucumber if the skin is thick, then slice it into thin rounds or half-moons depending on its size.
Cut the tomatoes into wedges or large chunks, removing the core if necessary.
Peel the red onion and slice it thinly into semi-circles.
Core and deseed the green bell pepper, then slice it into thin rings or strips.
Place the cucumber, tomatoes, red onion, and green bell pepper in a large mixing bowl.
Add the Kalamata olives to the bowl, ensuring they are pitted if necessary.
Drizzle the extra virgin olive oil and red wine vinegar over the vegetables.
Sprinkle the dried oregano, salt, and ground black pepper evenly over the salad.
Toss the salad gently with tongs or your hands to combine the ingredients without breaking them up too much.
Transfer the salad to a serving dish or bowl.
Place the block of feta cheese on top of the salad, or crumble it if you prefer smaller pieces.
Drizzle a little more olive oil over the feta and sprinkle a pinch of oregano on top for presentation.
Serve immediately and enjoy your Greek Summer Salad with crusty bread or as a side to grilled meats or fish.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1378 mg | 106% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
