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+ servings
Fresh cut veggies with crumbled cheese on a white plate.
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5 from 2 votes

Greek Salad

Cucumbers, tomatoes, red onion, olives and feta cheese
Prep Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American, Mediterranean
Servings: 4 people
Calories: 167kcal
Author: Kathy


  • 1 cucumber peeled and chopped
  • 2 tomatoes chopped
  • 1 small red onion chopped
  • cup Kalamata olives quartered
  • ¼ cup feta cheese crumbled


  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • In a large bowl, combine cucumbers, tomatoes, onions, olives and feta.
  • Combine all dressing ingredients together in a separate bowl.
  • Pour dressing over salad. Mix to combine.



  • Chop veggies about the same size
  • You can peel the cucumber or leave the peel on
  • Tomato seeds can be scooped out or left in
  • Once salad is assembled, add additional salt and pepper to taste
  • Leftovers can be stored in the refrigerator for up to two days


Calories: 167kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 432mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg