Vegetarian No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp cucumbers, juicy tomatoes, and crunchy green bell pepper come together with thin ribbons of red onion and briny Kalamata olives in this refreshing, no-cook toss-together. A quick whisk of extra-virgin olive oil, red wine vinegar, and dried oregano brings everything to life without ever touching a stove or oven. Every piece is cut into hearty, rustic chunks so each bite gets a little of everything, and the whole bowl comes together in minutes flat. It's bright, briny, and endlessly snackable, whether you're serving it alongside dinner or eating it straight from the bowl as lunch. This one is a natural fit for a vegetarian table, easy to make ahead, and just as good the next day once the flavors have had time to mingle.

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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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