Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled Feta cheese
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the diced cucumbers, red bell pepper, red onion, and Kalamata olives.
- Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Step 3: Pour the dressing over the cucumber mixture and toss gently to combine.
- Step 4: Sprinkle the crumbled Feta cheese over the salad.
- Step 5: Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- To prevent a soggy salad, drain any excess liquid that accumulates before serving, especially after storage.
- This salad is best served chilled and doesn't reheat well, so enjoy it cold!
- Serve this refreshing salad as a vibrant side dish to grilled chicken or fish for a complete Mediterranean meal.
- For a brighter flavor, let the dressing sit for 10 minutes before adding it to the salad, allowing the oregano to infuse the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American