Tomato, Cucumber, and Olive Salad with Feta and Oregano

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, no-cook salad with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, elevated by fresh oregano. This Greek recipe (vegetarian), ready in about 15 minutes, pairs tomatoes, cucumber, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine the 2 large tomatoes, cut into 1-inch wedges, the 1 cucumber, peeled and cut into 1/2-inch thick half-moons, and the 1/2 cup pitted Kalamata olives.
  2. Step 2: Whisk together the 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano until emulsified.
  3. Step 3: Pour the dressing over the vegetables and toss gently to coat. Sprinkle the 4 ounces feta cheese, crumbled, on top and serve immediately.

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