Greek Salad Stack (Greek Feta Salad Tower)

Greek Salad Stack (Greek Feta Salad Tower)

An elegant Mediterranean-inspired no-cook appetizer featuring thick layers of ripe tomatoes, crisp English cucumber, and firm feta cheese, surrounded by red onion, Kalamata olives, and fresh herbs. Finish with homemade olive oil, red wine vinegar, lemon, garlic, and oregano dressing.

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Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: Greek-Inspired, Mediterranean

Keyword: Feta Tomato Cucumber Salad, Greek Feta Salad Tower, Greek Salad Appetizer, Greek Salad Stack, Greek Salad Stack (Greek Feta Salad Tower), Homemade Greek Dressing, Layered Greek Salad, Mediterranean Salad Tower, No Cook Greek Salad, Stacked Greek Salad, Summer Mediterranean Salad, Tomato Cucumber Feta Stack

Calories: 340kcal

Equipment

Sharp kitchen knife
cutting board
small mixing bowl
whisk
Measuring cups and spoons
Paper towels or clean kitchen towel
Four individual serving plates
Small spoon for dressing
Airtight storage containers

Ingredients

2 large beefsteak or heirloom tomatoes, sliced into 1/2-inch rounds
1 large English cucumber, sliced into thick rounds
8 oz firm block feta cheese, cut into thick squares or rounds
0.25 small red onion, thinly sliced into rings
0.5 cup Kalamata olives, pitted
0.25 cup green olives, pitted, optional
2 tbsp fresh parsley or basil, chopped
0.25 tsp freshly ground black pepper, for salad
3 tbsp extra virgin olive oil, for dressing
1 tbsp red wine vinegar, for dressing
1 tsp dried oregano, for dressing
1 small clove garlic, finely minced, for dressing
1 tsp fresh lemon juice, for dressing
0.125 tsp salt, or to taste, for dressing
0.25 tsp freshly ground black pepper, or to taste, for dressing

Instructions

Wash and thoroughly dry 2 large beefsteak or heirloom tomatoes and 1 large English cucumber.
Slice tomatoes into even rounds approximately 1/2 inch thick. Cut cucumber into thick rounds suitable for layering.
Drain and pat dry 8 ounces firm block feta. Cut into 8 thick pieces that fit comfortably on the tomato and cucumber slices.
Thinly slice 1/4 small red onion into rings, drain and pit 1/2 cup Kalamata olives and optional 1/4 cup green olives, and chop 2 tablespoons fresh parsley or basil.
In a small bowl, whisk 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 finely minced small garlic clove, 1 teaspoon fresh lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Place one thick tomato round in the center of each of 4 individual serving plates.
Layer a thick cucumber round and a piece of feta over each tomato. Repeat with another tomato round, cucumber, and feta to create 4 stable salad towers.
Arrange the thin red onion rings and pitted Kalamata olives around the towers. Add optional green olives if desired.
Whisk the Greek dressing again and drizzle lightly over each tower. Sprinkle with the additional 1/4 teaspoon freshly ground black pepper and chopped parsley or basil.
Serve immediately while the tomatoes remain juicy, cucumber stays crisp, and feta retains its shape.

Notes

Prep time: 20 minutes. Cook time: 0 minutes. Total time: 20 minutes. Yield: 4 individual salad towers. Servings: 4. Salad ingredients: 2 large beefsteak or heirloom tomatoes sliced into approximately 1/2-inch rounds, 1 large English cucumber cut into thick rounds, 8 ounces firm block feta sliced into 8 thick pieces, 1/4 small red onion sliced thinly, 1/2 cup pitted Kalamata olives, optional 1/4 cup pitted green olives, 2 tablespoons chopped fresh parsley or basil, and 1/4 teaspoon freshly ground black pepper or to taste. Greek dressing ingredients: 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 small minced garlic clove, 1 teaspoon fresh lemon juice, 1/8 teaspoon salt or to taste, and 1/4 teaspoon freshly ground black pepper or to taste. Wash and thoroughly dry tomatoes and cucumber. Slice vegetables into thick even rounds. Drain and pat feta dry, then cut into 8 pieces suitable for stacking. Thinly slice onion, drain and pit olives, and chop herbs. Whisk olive oil, vinegar, oregano, garlic, lemon juice, salt, and pepper until combined. Place one tomato slice on each of 4 serving plates. Add cucumber and feta. Repeat with another tomato, cucumber, and feta layer to create 4 low, stable towers. Arrange red onion and olives around the stacks. Drizzle with dressing, sprinkle with black pepper and herbs, and serve immediately. For stable towers, choose ripe but firm tomatoes, use block feta rather than crumbled feta, pat vegetables dry, build low layers, and add dressing immediately before serving. Optional variations include roasted red peppers, toasted pine nuts, fresh basil instead of parsley, or warm pita bread served alongside. These optional additions are not included in the nutrition estimates. Prepare components ahead if desired, but assemble shortly before serving. Refrigerate leftovers promptly in airtight containers at 40°F (4°C) or colder and enjoy within 1 to 2 days for best quality. Nutrition values are approximate per serving based on 4 towers, full dressing quantity, firm feta, and optional green olives. Actual values vary by cheese and olive brands, vegetable sizes, dressing consumption, and portion size.

Nutrition