10 Easy Mediterranean Recipes

Ingredients

• 4 pieces Tomatoes (ripe, cut into wedges)
• 1 piece Cucumber (English cucumber, sliced into half‑moons)
• 1 piece Red Onion (small, thinly sliced)
• 0.5 cup Kalamata Olives (pitted, whole)
• 200 g Feta Cheese (block, cut into thick slabs)
• 0.25 cup Extra Virgin Olive Oil (high‑quality, cold‑pressed)
• 2 tbsp Lemon Juice (freshly squeezed (or red wine vinegar))
• 1 tsp Dried Oregano (Greek oregano preferred)
• to taste Salt (prefer sea salt)
• to taste Freshly Ground Black Pepper (freshly cracked)

Instructions

1. Wash and Prepare Vegetables

   Rinse tomatoes, cucumber, and red onion under cold water. Cut tomatoes into wedges, slice cucumber into half‑moons, and thinly slice the onion into rings.

   Time: PT5M

2. Combine Main Ingredients

   Place the chopped tomatoes, cucumber, onion, and whole Kalamata olives into a large mixing bowl. Add the feta slabs on top.

   Time: PT2M

3. Make the Dressing

   In a small bowl, whisk together extra‑virgin olive oil, lemon juice (or red wine vinegar), dried oregano, a pinch of salt and pepper until emulsified.

   Time: PT2M

4. Dress the Salad

   Pour the dressing over the vegetables and gently toss with tongs or two spoons, being careful not to crumble the feta.

   Time: PT2M

5. Serve

   Transfer the salad to a serving plate or shallow bowl. Serve immediately with crusty whole‑grain bread if desired.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g