← Recipe archiveVegetarian
Greek Salad
Crisp cucumber, tomatoes, olives, and feta with bright lemon dressing — picnic sunshine in a bowl.
DifficultyEasyTotal time15 minServes4
Overview
Prep15 min
Cook0 min
Total15 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Large bowl
- Small bowl
- Knife
- Whisk
Method
01
Chop the crunch
Chop cucumber, tomatoes, onion, and pepper into bite-sized pieces. Add olives to a big bowl.
02
Whisk the dressing
In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper until shiny.
03
Toss and finish
Pour dressing over veggies, toss gently, then top with feta. Serve right away or chill briefly.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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