Greek Salad Kalamata Feta (Printable)
Mediterranean salad combining tomatoes, cucumbers, Kalamata olives, and feta dressed in olive oil and herbs.
# Ingredient List:
→ Vegetables
01 - 4 medium ripe tomatoes, cut into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, seeded and sliced into rings
→ Cheese & Olives
05 - 150 g (5 oz) feta cheese, cubed or crumbled
06 - 100 g (3.5 oz) Kalamata olives, pitted
→ Dressing
07 - 4 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Fresh oregano leaves or parsley
# Steps:
01 - Place tomatoes, cucumber, red onion, and green bell pepper in a large bowl.
02 - Top the vegetables with Kalamata olives and feta cheese.
03 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.
04 - Pour the dressing over the salad and gently toss, taking care not to break up the feta.
05 - Sprinkle fresh oregano or parsley on top if desired and serve immediately.
# Expert Advice:
01 -
- It's ready in 15 minutes, which means weeknight dinner stress just disappears.
- The feta gets creamier and the olives more flavorful as it sits, so it actually gets better if you make it ahead.
- One bowl, real ingredients, and suddenly you're eating like you're sitting by the Mediterranean.
02 -
- Don't dress the salad too early or the tomatoes will weep and everything gets soggy; mix it just before serving unless you're okay with a saucier situation.
- The quality of your feta and olive oil matters more than any technique in this recipe—good ingredients do the heavy lifting.
03 -
- Keep everything cold until the last second—chill your bowl, your vegetables, even your dressing bowl for a few minutes before assembly.
- If you want the salad to last longer without getting watery, keep the tomatoes and dressing separate until just before serving.