Greek Salad with Feta and Olives
A bright plate of cherry tomatoes, cucumber, olives, and greens topped with cubes of feta, dressed simply with olive oil, vinegar, and oregano.
Some salads do not need cooking or a long ingredient list, just good vegetables and a light hand with the dressing. Cutting the feta into cubes instead of crumbling it keeps the cheese from disappearing into the greens. Serve this on a wide plate so every component stays visible and easy to scoop.
Ingredients
Method
Tap a number to mark a step doneHalve the cherry tomatoes and slice the cucumber into half moons, then place both in a large bowl with the mixed greens.
Thinly slice the red onion and add it to the bowl along with the kalamata olives.
Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until combined.
Pour the dressing over the vegetables and toss gently until everything is lightly and evenly coated.
Cut the feta into large cubes and scatter them over the top rather than tossing them in, so the cubes hold their shape.
Spread the salad onto a wide white plate and finish with a final drizzle of olive oil and a pinch of oregano.
Kitchen note
Buy feta packed in brine and keep it whole until serving; cutting it into cubes at the last minute keeps the edges clean and firm.
