Easy Greek Salad

Cucumber, feta cheese and tomato pieces in bowl

Feta cheese and Kalamata olives are so versatile that I always keep them on hand.  For the most flavor, I try to buy  either fresh or refrigerated olives, canned olives can taste bland but will do in a pinch.   This is the perfect summer salad for lunch or dinner.  You can add as much or as little of the ingredients as you like.  Pair it with some whole wheat pita bread and a cold glass of white wine.


1/2 hot house cucumber

1 cup cherry tomatoes

1 1/2 oz feta cheese

1/4 cup Kalamata Olives (pitted)


For the dressing:

1/2 lemon juice

2 tsp Extra Virgin Olive Oil

1/4 tsp oregano

2 Tbsp chives, chopped finely

salt and pepper to taste



1.  Chop cucumbers into bite size pieces and place in a large bowl.

2.  Cut cherry tomatoes in half, lengthwise and add to bowl.

3.  Cut olives in half, lengthwise, and add to ingredients.

4.  Crumble feta cheese with fingers on top of the mixture.  Do this step last to prevent feta cheese from breaking up too much.

5. Mix lemon juice, olive oil, oregano and chives in a small bowel and pour over salad.  Salt and pepper to taste.

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