| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 Roma tomatoes, seeded and chopped
- 2 cucumbers, seeded and chopped
- 1 bunch parsley, leaves picked, not chopped
- 1/2 cup pitted and halved black olives
- 1/2 small red onion, chopped
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 ounces Greek feta cheese, diced
Instructions
- Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 502 mg |
Reviews
DELICIOUS!!! My husband who is a tough customer, loved it! I used Bragg’s Apple Cider Vinegar.
Had this at a friend’s. I think one key is to dice the vegetables fairly small, maybe 1/2”, which made it easy to eat and mix.
It was delicious.
Delicious
Love This! On hot summer evenings this is our “Go To” dinner!
Easy to make and so very good!
I made this for our annual Christmas Party and it was a big hit.
My husband’s favorite – mine too- perfect, as written. DELICIOUS!
so yummy and refreshing
Had this salad many times in Greece–called Greek or country salad but with oregano and occasionally capers. Only change I made was to add a little oregano–all enjoyed this easy dish. Went well with chicken kabobs, orzo salad. Started with Ina’s roasted eggplant dip.