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–+ servings

Simple Greek Salad

Lettuce got left on the dock—this crunchy bowl is all about juicy veggies and bold feta living their best life. A lemon-oregano splash keeps everything bright, proving you can taste the Aegean without booking a flight.
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Prep Time 10 minutes
Course Salad, Side Dish
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 large English cucumber about 2 cups sliced
  • 1 medium red onion thinly sliced about 1 cup
  • 1 cup cherry tomatoes halved
  • 1 medium bell pepper diced about 1 cup
  • 10 oz feta cheese cut into ½-inch cubes
  • Juice of 1 medium lemon about 3 tablespoons
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Prep the Veggies: Wash the produce, then slice the cucumber and onion, halve the tomatoes, and dice the bell pepper.
    1 large English cucumber about 2 cups sliced, 1 medium red onion thinly sliced about 1 cup, 1 cup cherry tomatoes halved, 1 medium bell pepper diced about 1 cup
  • Build the Base: Combine cucumber, onion, tomatoes, bell pepper, and feta cubes in a large mixing bowl.
    10 oz feta cheese cut into ½-inch cubes
  • Make the Dressing: In a small bowl whisk the lemon juice, olive oil, oregano, a pinch of salt, and several grinds of black pepper.
    Juice of 1 medium lemon about 3 tablespoons, 1 teaspoon extra-virgin olive oil, 1 teaspoon dried oregano, Salt to taste, Freshly ground black pepper to taste
  • Dress and Toss: Drizzle the dressing over the salad and gently toss until everything is lightly coated.
  • Optional Chill: Cover the bowl and refrigerate for about 30 minutes so the flavors can mingle.
  • Serve: Spoon onto plates and enjoy your lettuce-free taste of Greece.