Chunky Greek Salad
photo by *Parsley*
- Ready In:
- 3hrs 5mins
- 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.
Questions & Replies
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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!
The taste was great for our 3rd of July party- and I got compliments on it. I had one problem with it, that no one else has mentioned. I made the salad about 3 hours before the party and put it in the fridge.It was an "open house" type party. After about 1 hour of sitting out, the liquid from the tomatoes and cucumber made it unappetizing. So, great taste- but not the best for an open house.
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