Greek Salad (Chunk-Cut Vegetable Toss with Feta)

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

This Greek Salad (Chunk-Cut Vegetable Toss with Feta) recipe follows the actual preparation, main cooking method, and finish in order.

Rinse the 3 tomatoes and 1 cucumber, then dry them well and cut them into large chunks. Do not dice them finely, since Greek salad depends on clear vegetable texture and juicy, distinct pieces. Add 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt. Toss just until the vegetables look lightly glossy, avoiding rough mixing that would turn the salad watery. Sprinkle 1/2 teaspoon dried oregano evenly over the feta and vegetables. Just before eating, break off small pieces of cheese and let them mix with the olive oil, forming a simple dressing on the plate.

Ingredients (2 servings)

Ingredient	Amount	Unit
Tomatoes	3	piece
Cucumber	1	piece
Feta cheese	150	g
Kalamata olives	80	g
Red onion	0.5	piece
Bell pepper	1	piece
Extra virgin olive oil	3	tbsp
Red wine vinegar	1	tbsp
Dried oregano	0.5	tsp
Salt	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Rinse the 3 tomatoes and 1 cucumber, then dry them well and cut them into large chunks.

Do not dice them finely, since Greek salad depends on clear vegetable texture and juicy, distinct pieces.
2

Season

Remove the seeds from the bell pepper and cut it into broad pieces.

Slice the half red onion thinly so it seasons the salad without overwhelming the tomatoes, cucumber, olives, and feta.
3

Prep

Place the prepared vegetables and 80 g Kalamata olives in a large bowl.

Toss gently from the bottom upward, using light movements so the tomato pieces stay intact and the vegetables do not release too much juice.
4

Season

Add 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt.

Toss just until the vegetables look lightly glossy, avoiding rough mixing that would turn the salad watery.
5

Finish

Transfer the dressed salad to a serving plate and place the 150 g block of feta whole on top.

Do not crumble it beforehand, keeping the Greek style so diners can break off pieces as they eat.
6

Finish

Sprinkle 1/2 teaspoon dried oregano evenly over the feta and vegetables.

Just before eating, break off small pieces of cheese and let them mix with the olive oil, forming a simple dressing on the plate.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Large-cut cucumbers, tomatoes, and Kalamata olives are topped with a block of feta.
Finish cue: Toss just until the vegetables look lightly glossy, avoiding rough mixing that would turn the salad watery.
Avoid this: Do not dice them finely, since Greek salad depends on clear vegetable texture and juicy, distinct pieces.