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This image shows a vibrant Athens Salad served in a round white bowl, filled with chopped tomatoes, crisp cucumbers, and red onions, all topped generously with freshly ground black pepper.

Athens Salad Recipe

Athens Salad is a bold, rustic dish bursting with Mediterranean flavor. Juicy tomatoes, crisp cucumbers, and briny olives form the base, crowned with a slab of creamy feta. Finished with olive oil, oregano, and capers, it’s simple, fresh, and perfect for warm-weather meals.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Greek
Servings 4 people
Calories 310 kcal

Equipment

  • Vegetable Peeler
  • Measuring spoons
  • Serving spoon
  • Shallow salad bowl
  • Small plate

Ingredients
  

  • 1 small red onion sliced thin
  • Feta cheese
  • 1 large tomato sliced into wedges
  • ¼ cup olive oil
  • White pepper to taste
  • 1 cucumber peeled and cut into 1/2 in. pieces
  • Coarse salt to taste
  • ½ green Bell pepper cut into small strips
  • Greek oregano
  • Kalamato olives to taste

Instructions
 

  • Select a medium-sized shallow bowl to make this salad.
    This image shows a medium-sized shallow white bowl placed on a counter, ready to be filled with vibrant salad ingredients.
  • Cut the tomato in half lengthwise, then in half again to make four wedges and place them in the bowl.
    This image shows four fresh tomato wedges neatly arranged in a white bowl, the juiciness catching the light just right.
  • Peel the cucumber and cut it into 1/2-inch pieces, then add to the bowl.
    This image shows chunky, peeled cucumber slices added to the bowl alongside the tomatoes to build the fresh salad base.
  • Slice the red onion and green bell pepper thinly and toss them in with the rest.
  • Add the olives, then sprinkle on the capers, oregano, salt, and white pepper.
    This image shows a vibrant addition of kalamata olives, capers, oregano, salt, and a hint of white pepper layered over the vegetables.
  • Lay the feta cheese on top of the vegetables, drizzle generously with olive oil, and serve immediately.
    This image shows a thick slice of feta cheese resting atop the salad, finished with a generous drizzle of olive oil for a perfect Greek touch.

Notes

  • Choose ripe but firm tomatoes to maintain structure and juiciness in every bite.
  • A shallow bowl lets the feta shine and keeps the oil evenly distributed.
  • Use a mandoline for even, thin onion slices that blend smoothly into the salad.
  • If your feta is crumbly, leave it in large chunks rather than slicing for rustic texture.