Greek Salad

Name: Greek Salad
Prep time: 12 min
Yield: 4 servings
Ingredients: Balsamic Vinegar — 1 tbsp; Canned Tomatoes — use fresh if available; Cream Cheese — 4 oz; Olive Oil — 3 tbsp; Onion — ½, thinly sliced; Salt — 1 tsp

A bright, briny Greek salad with olives, cucumber, and feta. No lettuce required.

vegetarian vegan gluten-free quick

🔥 Calories per serving: 240

🍽️ Serves: 4

⏱️ Prep: 12 min

Ingredients

Balsamic Vinegar	1 tbsp
Canned Tomatoes	use fresh if available
Cream Cheese	4 oz
Olive Oil	3 tbsp
Onion	½, thinly sliced
Salt	1 tsp

Instructions

There is no lettuce in an authentic Greek salad — it's all about the contrast between juicy tomatoes, crisp cucumber, and salty feta.
Dice cucumber into chunky 1-inch pieces. Quarter tomatoes (or use cherry tomatoes halved). Slice red onion into thin half-moons.
Let the sliced onion sit in cold water for 5 minutes — this removes sharpness without losing crunch. Drain.
Toss vegetables together in a large bowl.
Drizzle with olive oil and a small amount of balsamic vinegar. Season with salt. Toss gently — don't bruise the vegetables.
Crumble cream cheese over the top (as feta substitute). Add olives if you have them.
Eat immediately or let sit 10 minutes for the tomatoes to release juices into the dressing.