House Favorites
Sunlit Aegean Feta Chop
Juicy tomatoes, cool cucumber, and red onion tossed in a lemon-oregano olive oil dressing, finished with briny olives and creamy feta.
Why we love it
It’s the fastest way to get that bright, salty, lemony Mediterranean bite—no cooking, no fuss, big flavor.
Tip
Salt the chopped tomatoes for 1 minute, then add everything else—this boosts flavor without turning the salad soupy.
Sunlit Aegean Feta Chop
Ingredients
Use ripe tomatoes and slice the cucumbers a bit chunky so everything stays crisp and juicy, not watery.
- 3 largeripe tomatoes, chopped
- 2 mediumcucumbers, peeled and chopped
- 1 smallred onion, chopped
- 1/4 cupolive oil
- 4 tsplemon juice
- 1 1/2 tspdried oregano
- to tastesalt
- to tasteblack pepper
- 1 cupcrumbled feta cheese
- 6Kalamata (black Greek) olives, pitted and sliced
Prep plan
Prep checklist
- Chop tomatoes, cucumbers, and onion
- Whisk olive oil, lemon juice, oregano, salt, and pepper
- Crumble feta and slice olives
Make ahead
Chop vegetables up to 24 hours ahead and refrigerate; dress right before serving for best crunch.
Serving tip
Add feta at the end so it stays creamy instead of getting mashed into the dressing.
Method
- Step 1
Chop
Chop the tomatoes, cucumbers, and red onion into bite-size pieces and add to a large bowl.
- Step 2
Mix the dressing
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Step 3
Toss
Pour the dressing over the vegetables and toss until everything is evenly coated.
- Step 4
Finish and serve
Fold in the sliced olives, then sprinkle feta over the top. Serve immediately.
Substitutions
Want to swap ingredients (especially protein)? Make changes in Instacart® before checkout.
- Make it vegan: use a dairy-free feta alternative (or omit feta and add extra olives)
- Add more crunch: keep the cucumber pieces slightly larger
- Boost protein: add chickpeas or white beans
