Ingredients
Scale
- 1 block (8 ounces) Greek feta cheese
- 1 English cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Step 1: On a large plate, place a base layer of cucumber slices, slightly overlapping them to form a circle.
- Step 2: Crumble about one-quarter of the feta cheese over the cucumber base.
- Step 3: Arrange half of the cherry tomatoes, red onion, and Kalamata olives over the feta. Sprinkle with one-third of the oregano.
- Step 4: Repeat layers – cucumber, feta, tomatoes/onion/olives, and oregano – two more times.
- Step 5: Top the final layer with the remaining feta and oregano.
- Step 6: Drizzle the olive oil and red wine vinegar over the entire salad tower. Serve immediately or chill for later.
Notes
- For best flavor and texture, assemble the salad tower just before serving to prevent the cucumber from becoming soggy.
- If you have leftovers, store them in an airtight container in the refrigerator, but be aware the textures might soften slightly.
- Garnish your Greek Feta Salad Tower with a few extra sprigs of fresh oregano for a beautiful presentation.
- Don't be shy with the feta – its salty tang is the star, so ensure each layer gets a generous crumble!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American