Pescatarian No-Cook Greek Salad
Total time15 min
Prep time15 min
Cook time0 min
4.9(4)
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, cut into ¾-inch chunks
- 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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