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Fresh Greek Chopped Feta Salad in a white bowl on a wooden table.

Greek Chopped Feta Salad

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 Large English Cucumbers diced
  • 1 pint Cherry Tomatoes quartered
  • 1 Green Bell Pepper diced
  • 1/2 Red Onion finely diced
  • 1/2 cup Kalamata Olives pitted and sliced
  • 6 oz Greek Feta Cheese cubed or crumbled from a block
  • 1/4 cup Fresh Parsley chopped
  • Dressing:
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Fresh Lemon Juice
  • 1 clove Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Method
 

  1. Prepare Vegetables: Dice the cucumber, bell pepper, and red onion into uniform 1/2 inch pieces. Quarter the cherry tomatoes.
  2. Mix Base: In a large mixing bowl, combine the cucumbers, tomatoes, peppers, onions, and olives.
  3. Whisk Dressing: In a small jar or bowl, combine all dressing ingredients. Shake or whisk until fully emulsified.
  4. Toss: Pour the dressing over the vegetables and toss to coat thoroughly.
  5. Add Feta: Gently fold in the feta cheese and fresh parsley.
  6. Serve: Serve immediately or chill for 15 minutes to let flavors develop.

Notes

  • Chop Size: Aim for uniform pieces roughly the size of a chickpea to ensure a consistent Mediterranean flavor in every bite.
  • Feta Quality: Use high-quality block feta stored in brine. Avoid pre-crumbled varieties to ensure a creamier texture and authentic taste.
  • The 25% Rule: If making ahead, keep about 25% of the dressing separate. Whisk it in just before serving to refresh the moisture and creaminess.
  • Tomato Tip: For the best cucumber feta salad, quarter your cherry tomatoes. If they are very juicy, give them a quick salt and drain to prevent the salad from becoming watery.
  • Herb Freshness: Add fresh parsley or oregano at the very end to maintain their vibrant color and aromatic profile.