Big Greek Salad

This vibrant and refreshing Big Greek Salad features a delightful mix of crisp vegetables, creamy feta, and briny olives, all brought together with a tangy dressing. Perfect for any occasion, it's an effortless dish that celebrates fresh flavors.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Salad Ingredients

3 large large tomatoes, diced
1 cucumber, diced
1 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled Use high-quality feta for best flavor
1/4 cup red onion, thinly sliced Substitute with green onions for a milder flavor

Dressing Ingredients

1/4 cup olive oil Use high-quality olive oil for better taste
2 tablespoons red wine vinegar
1 teaspoon dried oregano Fresh oregano can be used for more flavor
Salt and pepper to taste

Method

Preparation

In a large bowl, combine the diced tomatoes, cucumber, Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and a sprinkle of salt and pepper for the dressing.
Pour the dressing over the salad, drizzling it evenly, and toss gently so everything is nicely coated.
Enjoy immediately or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 8gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 350mgFiber: 2gSugar: 3g

Notes

For an extra refreshing bite, chill your ingredients before mixing. You can add ingredients like grilled shrimp or chicken, roasted chickpeas, or sliced avocado for a twist. Store leftovers in an airtight container in the fridge for up to three days, keeping the dressing separate until serving for the freshest flavor.

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