Greek Salad Kalamata Feta (Printable)

Mediterranean salad featuring fresh vegetables, feta cheese, and Kalamata olives in a light dressing.

# What You'll Need:

→ Vegetables

01 - 2 cups ripe tomatoes, cut into wedges
02 - 1 large cucumber (approx. 8.8 oz), sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced into rings

→ Cheese & Olives

05 - 5.3 oz feta cheese, cubed or crumbled
06 - 3.5 oz Kalamata olives, pitted, whole or halved

→ Dressing

07 - 4 tablespoons extra-virgin olive oil
08 - 1.5 tablespoons red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - Salt, to taste

→ Garnish

12 - Fresh oregano or parsley leaves (optional)

# How To Make It:

01 - Place tomatoes, cucumber, red onion, and green bell pepper in a large salad bowl.
02 - Distribute Kalamata olives and feta cheese evenly over the vegetables.
03 - Whisk together olive oil, red wine vinegar, dried oregano, black pepper, and salt in a small bowl until combined.
04 - Pour the dressing over the salad and gently toss to combine, taking care not to break up the feta excessively.
05 - Optionally, sprinkle fresh oregano or parsley leaves on top and serve immediately.

# Tips from dashanddishes:

01 -
  • Ready in 15 minutes with zero cooking, perfect for those moments when you want something nourishing but refuse to turn on the stove.
  • The salty feta and briny olives do all the heavy lifting, so the vegetables stay the star without needing heavy sauces.
  • Tastes better the longer it sits, making it ideal for meal prep or bringing somewhere without worry.
02 -
  • Don't dress the salad more than ten minutes before serving or it becomes a sad, watery puddle—the tomatoes release liquid and everything softens into mush.
  • The feta matters enormously; cheap feta tastes like salty plastic, but real feta tastes like a flavor experience and transforms the entire dish.
  • Red onion that sits in the dressing for even a few minutes loses its sharpness and becomes mellow, which is lovely if you want it, disappointing if you don't.
03 -
  • Pat your cucumber dry before slicing it—excess moisture is the enemy of crispness, and a quick towel makes a real difference in the final texture.
  • Let your feta sit out for five minutes before eating so it softens slightly and its flavor blooms instead of sitting cold and muted in your mouth.

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