No-Cook Greek Salad
No-Cook Greek Salad is a bright, refreshing bowl bursting with juicy tomatoes, crisp cucumber, briny olives, and creamy feta. A simple lemon and olive oil dressing ties everything together for a dish that tastes like summer in every bite. It comes together in minutes with no stove required, making it perfect for hot days and easy lunches.
- ⏱ 10 min
- 📊 easy
- 🍽 For Two
Ingredients
- 1 cucumber
- 3 tomatoes
- 1/2 red onion
- 150 g feta cheese
- 3 tbsp olive oil
Instructions
- Cut ripe tomatoes into large wedges and place them in a wide serving bowl.
- Slice cucumber into thick half-moons and add it to the bowl along with the tomatoes.
- Add thinly sliced red onion and a generous handful of pitted Kalamata olives.
- In a small jar combine three tablespoons of olive oil, the juice of half a lemon, a teaspoon of dried oregano, salt, and pepper, then shake until emulsified.
- Pour the dressing over the vegetables and toss gently to coat without crushing the tomatoes.
- Top the salad with a thick slab or large crumbles of feta cheese rather than mixing it in, which keeps the cheese creamy.
- Let the salad sit for five minutes so the flavors mingle and the dressing draws out the juices.
- Finish with an extra drizzle of olive oil and a pinch of oregano, then serve at room temperature.
💡 Chef's tip
Cut the vegetables into large rustic chunks rather than small dice and dress the salad just before serving, because oversized pieces stay crisp and last-minute dressing keeps the tomatoes from going watery.
Traditional Greek salad uses no lettuce; chunky vegetables and a block of feta on top let each ingredient keep its own texture instead of wilting into a bowl of greens.
Nutrition (per serving)
- Calories: 280 kcal
- Protein: 9 g
- Carbs: 14 g
- Fat: 22 g
