Ultimate Greek Salad with Cherry Tomatoes
Bright, fresh, and bursting with Mediterranean flavors, the Ultimate Greek Salad with Cherry Tomatoes is a quick and healthy recipe that will transport your taste buds straight to a sunny Greek island. Featuring sweet cherry tomatoes, crisp cucumber, and briny Kalamata olives, this vibrant salad is perfectly balanced with creamy feta cheese and a tangy homemade dressing of extra virgin olive oil, red wine vinegar, and fresh lemon juice. With a preparation time of just 15 minutes and no cooking required, it’s the perfect dish for busy weeknights or summer gatherings. Serve this classic Greek salad as a refreshing side dish or enjoy it as a light main course paired with crusty bread. Packed with wholesome ingredients and bold flavors, this is the ultimate Mediterranean salad recipe you'll turn to time and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Cherry tomatoes
- 1 large Cucumber
- 1 small Red onion
- 1 medium Green bell pepper
- 100 grams Kalamata olives
- 150 grams Feta cheese
- 4 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the cherry tomatoes, cucumber, and green bell pepper thoroughly under cold running water.
Cut the cherry tomatoes in half and place them in a large mixing bowl.
Peel the cucumber in alternating strips for a decorative look, then slice it into thin rounds or half-moons. Add to the bowl with the cherry tomatoes.
Slice the red onion into thin, even wedges and soak them in cold water for 5-10 minutes to reduce their sharpness. Drain and pat dry with a paper towel before adding to the bowl.
Core and deseed the green bell pepper, then cut it into thin strips or bite-sized pieces. Add to the salad bowl.
Add the Kalamata olives to the salad mixture. If the olives have pits, consider pitting them beforehand for easier eating.
Dice the feta cheese into small cubes, or crumble it gently with your hands, and add it to the salad bowl on top for a traditional Greek touch.
In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, freshly squeezed lemon juice, salt, and black pepper. Whisk the dressing vigorously or shake the jar with the lid on until well emulsified.
Pour the dressing over the salad and gently toss everything together until evenly coated. Be careful not to break the feta cubes.
Serve the salad immediately as a side dish or light main course. Optionally, garnish with an additional sprinkle of oregano and a drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4199 mg | 183% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 26.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1012 mg | 78% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2146 mg | 46% | |
*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.
