Follow these steps for perfect results
Persian cucumbers
sliced
Roma tomatoes
cut into bite-size pieces
red onion
sliced thinly
flat-leaf parsley
chopped
mint leaves
chopped
French feta cheese
crumbled
kalamata olives
pitted
extra-virgin olive oil
red-wine vinegar
salt
freshly ground black pepper
Slice cucumbers lengthwise, then cut into half-moons.
Cut Roma tomatoes into large bite-size pieces.
Slice red onion thinly.
Chop flat-leaf parsley.
Chop mint leaves.
Crumble French feta cheese.
Combine cucumbers, tomatoes, red onion, parsley, mint leaves, feta cheese, and kalamata olives in a large serving bowl.
Add extra-virgin olive oil, red-wine vinegar, salt, and freshly ground black pepper.
Toss gently to combine.
Serve immediately.
Expert advice for the best results
Chill the salad for 30 minutes before serving to enhance the flavors.
Add a pinch of oregano for a more authentic Greek flavor.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time, but dress just before serving.
Serve in a rustic bowl, garnished with a sprig of mint.
Serve as a side dish or light lunch.
Pair with grilled meats or fish.
Assyrtiko
Discover the story behind this recipe
A staple of Greek cuisine, often enjoyed during the summer months.
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