The photo appears to show a Greek-style/Horiatiki salad with cucumber, tomatoes, feta, red onion, green and Kalamata olives, herbs, and an oregano-based dressing. Classic Greek salad commonly uses these ingredients and is traditionally served without lettuce.
Ingredients — 4 servings
Salad
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2 large cucumbers, sliced or cut into chunks
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3 cups ripe cherry/grape tomatoes, halved
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½ medium red onion, thinly sliced
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¾ cup Kalamata olives, pitted
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¾ cup green olives, pitted
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200 g feta cheese, cut into cubes or thick pieces
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½ green bell pepper, sliced — optional
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill, chopped
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1 tsp dried Greek oregano
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Freshly ground black pepper
Dressing
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4 tbsp extra-virgin olive oil
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2 tbsp red-wine vinegar
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1 tbsp fresh lemon juice
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1 small garlic clove, finely minced
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1 tsp dried oregano
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½ tsp Dijon mustard — optional
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¼ tsp salt, or to taste
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Black pepper
A simple oil-and-vinegar/oregano dressing is consistent with traditional and contemporary Greek salad preparations.
Method
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Prepare the vegetables: Wash and dry the cucumbers and tomatoes thoroughly. Cut the cucumbers into chunky slices and halve the tomatoes.
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Prepare the onion: Slice the red onion very thinly. For a milder onion flavor, soak it in cold water for about 5 minutes, then drain well.
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Make the dressing: Whisk olive oil, red-wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt and pepper until combined.
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Build the salad: Add cucumber, tomatoes, onion, bell pepper and both types of olives to a large bowl.
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Dress lightly: Pour over most of the dressing and gently toss.
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Add feta: Place the feta pieces over the salad and fold very gently so they retain their shape. Using feta in a block rather than very fine crumbles helps preserve its creamy texture.
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Finish: Sprinkle with parsley, dill, oregano and black pepper. Drizzle with the remaining dressing.
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Rest: Let it stand for 10–15 minutes before serving so the flavors combine, then serve.
Optional additions
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Green bell pepper
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Pepperoncini
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Fresh mint
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Capers
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Chickpeas for extra protein
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Grilled chicken for a complete meal
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Warm pita on the side
Nut information & allergens
Nuts: The recipe itself contains no peanuts or tree nuts.
Other major allergens:
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Milk/dairy: feta cheese.
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Mustard: only if Dijon mustard is used.
For someone with a serious nut allergy, check the labels on olives, feta, mustard, and packaged seasonings and consider cross-contact warnings. Restaurant or deli-prepared olives and salads can also have exposure to nuts.
Approximate nutrition
Per serving, assuming 4 servings and the full amount of dressing:
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Calories: ~350–400 kcal
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Protein: ~10–12 g
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Carbohydrates: ~15–18 g
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Fat: ~28–32 g
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Fiber: ~4–5 g
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Sodium: ~800–1,000 mg
The sodium can vary considerably because both feta and olives are naturally salty. Nutrition will also change with the exact brands and quantities used.
Q&A
Q: Can I make this ahead of time?
Yes. Chop the vegetables and prepare the dressing several hours ahead. For the freshest texture, refrigerate them separately and dress the salad shortly before serving.
Q: Can I use lemon instead of vinegar?
Absolutely. Lemon juice gives the salad a brighter, more citrusy flavor.
Q: Can I use only green olives?
Yes. Kalamata olives provide a deeper, fruity flavor, but green olives work perfectly well.
Q: Can I use crumbled feta?
Yes, although cubes or slabs of feta are especially attractive and keep their texture better.
Q: Is this salad keto-friendly?
It can fit a low-carbohydrate/keto-style diet because the main ingredients are vegetables, feta and olives. Keep an eye on the carbohydrate contribution from tomatoes and onion.
Q: How can I make it vegan?
Replace the feta with a suitable vegan feta alternative or marinated tofu.
Q: How do I prevent watery salad?
Use firm cucumbers, drain olives well, dry the vegetables after washing, and don’t add the dressing until shortly before serving.
Q: What should I serve with it?
Grilled chicken, fish, lamb, roasted vegetables, falafel, hummus or warm pita all pair well.