Prep 5 mins
Cook 3 hrs
Delish! (Cook time is chill time)
- 2 cups cucumbers, large diced
- 2 cups tomatoes, cut into chunks
- 1⁄4 cup chopped red onion
- 6 ounces crumbled feta cheese
- pitted black olives, about 10
- 1⁄4 cup olive oil
- 2 tablespoons dried oregano
- Combine all ingredients in a large bowl.
- Toss until well blended.
- Chill several hours to blend flavors.
My daughter Nomi is the Queen of Greek Salads, she's eaten them in an infinite number of variations. This is a good combo of Greek Salad ingredients, but we felt that there was too much olive oil and it needed a little acidity, so we added some lemon juice. I made it again about a week later, with less oil and with the lemon juice, and there wasn't a single morsel left, not even a hint of black olive!
I just love Greek salads. This was easy and was so fresh tasting and colorful. I did think that some of the amounts were a bit "off." Two tbsp of dried oregano is a lot, so I cut that amount in half. I also halved the amount of oil and added a few tbsps of lemon juice. I used ony 4 oz of feta and that was plenty. Overall, it's a fast, yet yummy salad! Thanx!
This salad disapeared quickly at our "Salad Supper". We followed Mirj's suggestion and cut back on thr oil, We also added lemon juice to add a little more zip. This is a salad that will grace our buffet table over and over again. Thanks so much, Ginny P.