Ingredients
Scale
- 2 cups ripe tomatoes, diced
- 1 cup cucumbers, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup bell peppers (any color), chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: dice tomatoes, slice cucumbers and red onions, chop bell peppers.
- In a large bowl, combine prepared vegetables with Kalamata olives.
- Gently fold in the crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Drizzle dressing over the salad and toss gently until evenly coated.
- Serve immediately or let chill for 15 minutes to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg