Greek Cucumber, Tomato & Feta Salad

Ingredients

Salad

• 2 large English cucumbers, sliced
• 3 medium Roma tomatoes, cut into wedges or chunks
• ½ medium red onion, thinly sliced
• ¾ cup Kalamata olives, pitted
• 4 oz (115 g) feta cheese, cut into cubes or crumbled
• 1 tbsp fresh parsley, chopped — optional
• 1 tsp dried oregano

Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 small garlic clove, finely minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Prepare vegetables: Slice the cucumbers and tomatoes and thinly slice the red onion.
2. Combine: Add cucumber, tomatoes, onion, and Kalamata olives to a large bowl.
3. Make dressing: Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined.
4. Dress the salad: Pour dressing over the vegetables and gently toss.
5. Add feta: Fold in the feta carefully so it doesn’t break apart too much.
6. Rest: Refrigerate for 15–30 minutes before serving to let the flavors develop.
7. Finish: Sprinkle with oregano and parsley and serve chilled or slightly cool.

Nut information

Nuts: None in the traditional recipe shown.
Contains: Dairy from feta cheese.
Potential allergens: Milk/dairy. Check packaged olives, feta, and seasonings for facility/allergen statements if cooking for someone with a severe allergy.

1.  Q&A — Greek Salad

   Q: Is this salad healthy?
   A: Yes. It’s rich in vegetables, healthy fats, and antioxidants.

   Q: Does it contain nuts?
   A: No, the basic recipe is nut-free.

   Q: Is it vegetarian?
   A: Yes.

   Q: Is it gluten-free?
   A: Yes, assuming all packaged ingredients are certified gluten-free.

   Q: What cheese is used?
   A: Feta cheese.

   Q: Can I make it ahead?
   A: Yes. Refrigerate it for up to 1 day for best texture.

   Q: What dressing does it use?
   A: Olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.

   Q: Can I leave out the feta?
   A: Yes, for a dairy-free/vegan version.