Dairy Free No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp cucumbers, juicy tomatoes, green bell pepper, and thinly sliced red onion come together in big, rustic chunks for a salad that's all about fresh, no-fuss produce. Briny Kalamata olives add that unmistakable Greek salad punch, while a simple whisked dressing of extra-virgin olive oil, red wine vinegar, and dried oregano ties everything together without ever touching a stove. Since it's tossed together in minutes and served straight away, the vegetables stay crunchy and vibrant instead of going soft and watery. A sprinkle of salt and black pepper is all the seasoning this needs to taste bright and satisfying. It's an easy, colorful side that works for busy weeknights or a summer spread, and it's a solid pick for a dairy free table.

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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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