Greek Feta Salad Tower
β± Time
Prep: 20 minutes
Serves: 4 (as appetizer) or 2 (as main)
π Ingredients
For the Salad Layers
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3 large ripe tomatoes, diced (seeds removed)
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1 English cucumber, diced
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Β½ small red onion, very thinly sliced
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1 cup cherry tomatoes, halved
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Β½ cup Kalamata olives, sliced
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1 cup high-quality feta cheese, cut into small cubes or thick slabs
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2 tbsp fresh parsley, chopped
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1 tbsp fresh oregano (or 1 tsp dried)
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Freshly cracked black pepper
For the Greek Dressing
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ΒΌ cup extra virgin olive oil
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2 tbsp red wine vinegar
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1 tsp Dijon mustard (optional)
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1 clove garlic, finely minced
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Β½ tsp dried oregano
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Pinch salt
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Pinch black pepper
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Squeeze of fresh lemon juice
Whisk until emulsified.
π©βπ³ Instructions
1οΈβ£ Prep the Vegetables
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Dice tomatoes and cucumber evenly (small, uniform cubes for clean layers).
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Soak sliced red onion in cold water for 5 minutes to mellow the bite, then drain.
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Pat vegetables dry to prevent excess liquid.
2οΈβ£ Assemble the Tower
Use a 3β4 inch round food ring mold (or a cleaned tuna can with both ends removed).
Layer in this order (press gently between layers):
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Tomato base (lightly salted)
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Cucumber
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Red onion
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Cherry tomatoes
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Kalamata olives
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Feta (press gently so it holds shape)
Carefully lift the mold straight up.
3οΈβ£ Finish & Garnish
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Drizzle generously with Greek dressing.
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Sprinkle with oregano, parsley, and cracked black pepper.
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Add a final drizzle of olive oil over the feta.
πΏ Optional Add-Ons
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Thin sliced green bell pepper
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Capers
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Fresh basil
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Avocado layer
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Grilled shrimp on top for protein boost
π₯ Pro Tips for a Perfect Tower
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Pat everything dry β excess moisture makes it collapse.
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Use firm feta (block style, not crumbled).
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Chill 10 minutes before serving for cleaner structure.
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Serve with warm pita or grilled sourdough.
π₯ Serving Ideas
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Elegant plated appetizer
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Side dish for grilled chicken or lamb
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Light summer lunch with hummus & pita
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Part of a Mediterranean mezze spread
