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Greek Salad
Rachel Weill
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.

How to Make It

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.

Ingredients

 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

Directions

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.

Greek Salad