Whole 30 No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp English cucumbers, juicy ripe tomatoes, and crunchy green bell pepper come together with thin ribbons of red onion and briny Kalamata olives for a salad that's all fresh, no cooking required. The dressing is dead simple: extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper whisked together and tossed right over the vegetables so every bite gets coated. It's the kind of dish that comes together in minutes but tastes like something you'd order at a seaside taverna, with plenty of texture and bright, tangy flavor in every forkful. This one's a great fit for a Whole30 kitchen, easy to portion out for a quick lunch or serve alongside grilled meat or fish for a heartier meal. Make it right before you plan to eat it — the vegetables stay crisp and the flavors stay vivid when it's served fresh.

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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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