A vibrant salad with crisp vegetables, briny olives, and creamy feta. No cooking — just chop and dress.
Ingredients
- 2 heirloom tomatoes, chopped
- 1 English cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 100g Greek feta, crumbled
- Small handful fresh dill, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt to taste
Instructions
Assemble
- Combine tomatoes, cucumber, and red onion in a large bowl.
- Add olives and crumbled feta.
- Whisk together olive oil, red wine vinegar, oregano, and salt.
- Pour dressing over salad and toss gently.
- Scatter dill on top and serve.
Notes
- Let the dressed salad sit 10–15 minutes before serving — the tomatoes release juice that mingles with the dressing.
- Add quantities of each ingredient to taste; this salad is forgiving.
Variations
- With protein — add grilled chicken or chickpeas to make it more filling.
- Dairy-free — skip the feta or use a vegan feta alternative.
Added Aug 27, 2026 · Updated Oct 27, 2026