Anti Inflammatory No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp cucumbers, juicy ripe tomatoes, green bell pepper, and thin ribbons of red onion come together in a big bowl for a crunchy, no-fuss salad that requires zero cooking. Kalamata olives add briny depth, while a quick whisk of extra-virgin olive oil, red wine vinegar, and dried oregano brings everything together in a bright, herby dressing. Everything gets tossed until glossy and well-coated, then finished right before serving so the vegetables stay crisp and fresh. It's the kind of simple, produce-forward dish that leans on good olive oil and vibrant vegetables rather than heavy cooking or complicated technique. Ready in minutes and best enjoyed the same day, it's a solid pick to add into an anti-inflammatory rotation whenever you want something light, colorful, and refreshing.

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Ingredients

4 servings

2 medium english cucumbers, cut into ¾-inch chunks
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
1 medium green bell pepper, cut into ¾-inch pieces
½ medium red onion, thinly sliced
½ cup kalamata olives, pitted
6 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
2
Add the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives to a large bowl and toss to combine.

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