Vegetarian Classic Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Juicy tomato wedges, crisp cucumber, and thin ribbons of red onion and green bell pepper come together with briny Kalamata olives in this rustic, no-fuss salad. The dressing is nothing fancy — just good extra-virgin olive oil, a bright hit of red wine vinegar, and dried oregano whisked into a simple vinaigrette that coats every piece without weighing it down. Everything gets tossed together and piled onto a platter, kept fresh and colorful right up until serving. It's a naturally vegetarian classic, built entirely from crisp vegetables and pantry staples, so there's nothing to work around here. Serve it as a light lunch or alongside your favorite mains for an easy, crowd-pleasing side that comes together in minutes.

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Ingredients

4 servings

4 medium ripe tomatoes, cut into wedges
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 english cucumber, halved lengthwise and sliced into half-moons
1 small red onion, thinly sliced
1 green bell pepper, cored and sliced into thin rings
½ cup kalamata olives, pitted
7 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

1
Combine the tomato wedges, cucumber half-moons, red onion slices, bell pepper rings, and Kalamata olives in a large mixing bowl.
2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

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