My Big Fat Greek Salad Recipe

Name: My Big Fat Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large English cucumbers; 1 pinch kosher salt; 2 cups cherry tomatoes; 1/4 red onion; 1/2 red bell pepper; 1/2 cup pitted Kalamata olives; 1/2 cup pitted green olives; 2 tablespoons minced fresh oregano; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 1/4 cup red wine vinegar, or to taste; 1/3 cup olive oil, or to taste; 1 (4 ounce) package feta cheese, diced, divided; 1 teaspoon minced fresh oregano, or to taste

Servings: persons

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
1/4 red onion
1/2 red bell pepper
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/4 cup red wine vinegar, or to taste
1/3 cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

1
Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2
Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3
While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4
Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5
Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large English cucumbers, 1 pinch kosher salt, 2 cups cherry tomatoes, 1/4 red onion, and more.

Yes, My Big Fat Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Big Fat Greek Salad

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