Real Greek Salad

I used to make this Greek salad at the “Souvlaki Stand” on the island of Corfu. To this day, it remains my favorite summer salad. It's classic. It's simple. It can be a meal or a side. It's the epitome of summer vegetables in their simple glory.

Ingredients

  • 2 medium cucumbers, peeled and cut into 1-inch chunks
  • 2 pounds tomatoes, cut into 1-inch chunks
  • 1 large onion, halved and sliced 1/4-inch thick
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons Kalamata olives, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • flake sea salt (like Maldon)
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon oregano

Instructions

  • Toss together cucumber, tomato, onion, feta and olives. Drizzle oil and sprinkle salt on top, and toss again. Sprinkle with cayenne pepper and oregano before serving.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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