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My Big Fat Greek Salad

My Big Fat Greek Salad: A Fresh and Easy Twist on Tradition

My Big Fat Greek Salad is a refreshing blend of cucumbers, tomatoes, olives, and feta, perfect for summer.
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Prep Time 20 minutes
Resting Time 50 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Greek
Servings 4 servings
Calories 352 kcal

Equipment

  • Colander
  • bowl
  • Knife

Ingredients
  

Vegetables

  • 2 large English cucumbers
  • 1 pinch kosher salt
  • 2 cups cherry tomatoes

Olives and Cheese

  • ½ cup pitted Kalamata olives
  • ½ cup pitted green olives
  • 1 (4 ounce) package feta cheese, diced divided

Herbs and Seasonings

  • 2 tablespoons minced fresh oregano
  • 1 teaspoon minced fresh oregano or to taste
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper or to taste

Liquids

  • ¼ cup red wine vinegar or to taste
  • ⅓ cup olive oil or to taste

Instructions
 

Preparation

  • Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into ¼- to ½-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  • Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  • While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

Mixing

  • Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly.
  • Drizzle in olive oil. Add about ⅔ of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  • Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Notes

Giving exact amounts is difficult, since this really should be made to your taste, so please use the ingredient list as a very rough outline. If you need to make this the day before, I suggest making the dressing separately, and then mixing everything 30 to 60 minutes before serving. Use ½ teaspoon dried oregano if you don't have the fresh kind.

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 13gProtein: 6gFat: 32gSaturated Fat: 8gCholesterol: 25mgSodium: 1250mgPotassium: 472mgFiber: 3gSugar: 2gVitamin C: 39mgCalcium: 195mgIron: 1mg
Keyword easy recipe, fresh salad, Greek salad, Healthy, salad, summer salad
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