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Greek Salad





Yields
Makes 8 servings



Prep Time
30 mins

If you're used to eating vinegar-based Greek salads, this traditional version—made with lemon juice—will be a delightful change. For more Mediterranean classics, see our complete collection of Greek recipes.

Greek Salad




Rachel Weill
 2 English cucumbers, cut into 1/2-inch cubes
 2 pounds tomatoes, cored and cut into 1/2-inch cubes
 1 medium red onion, chopped, then rinsed and drained
 1 1/3 cups coarsely chopped parsley
 1 1/3 cups drained pitted kalamata olives, halved if large
 1/2 cup extra-virgin olive oil
 1/2 cup lemon juice
 1 1/2 teaspoons dried oregano
 1 pound feta cheese
  Salt and fresh-ground pepper
Step 1
1

In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.

Step 2
2

In a small bowl, mix olive oil, lemon juice, and oregano.

Step 3
3

Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories390
% Daily Value *
Total Fat 33g43%

Saturated Fat 11g56%
Cholesterol 51mg17%
Sodium 1057mg46%
Total Carbohydrate 17g7%

Dietary Fiber 4.1g15%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.