Greek Salad Kalamata Feta

The first time I had an authentic Greek salad was at a tiny taverna in Athens where the owner's grandmother refused to speak English but kept pointing at the plate and saying 'kala' which apparently means good. She was right. The tomatoes there actually taste like tomatoes, unlike the watery ones I'd been buying for years, and the feta was nothing like the rubbery stuff in plastic tubs back home.

Last summer I started making this every Sunday as part of meal prep, and my teenage son who usually complains about eating leaves actually started requesting it. There's something about the combination of crunchy cucumber, juicy tomatoes, and that salty feta that just works. Now it's become our go-to side for grilled chicken or even just eaten alone with some crusty bread.

Ingredients

• 2 large ripe tomatoes: Look for tomatoes that feel heavy and give slightly when pressed because underripe tomatoes will make this salad watery and disappointing
• 1 medium cucumber: English or Persian cucumbers work beautifully since they have thinner skins and fewer seeds than regular ones
• 1 small red onion: Thin slices are crucial here because thick onion pieces will overpower everything else
• 1 green bell pepper: Adds a lovely crunch and mild sweetness that balances the salty olives
• 150 g feta cheese: Spring for the good stuff imported from Greece if you can find it because the difference in creaminess is remarkable
• 100 g Kalamata olives: These dark purple jewels are worth seeking out because their briny flavor is essential to the authentic taste
• 4 tbsp extra-virgin olive oil: Really important to use high quality oil here since it's one of the main flavors
• 1 tbsp red wine vinegar: Provides just enough acid to brighten everything without overwhelming the vegetables
• 1 tsp dried oregano: The Greek oregano is more potent than the regular stuff so use a light hand
• Salt and pepper: Go easy on the salt since the feta and olives are already quite salty

Instructions

Prep your vegetables:

Cut the tomatoes into wedges, slice the cucumber into half moons, and thinly slice that red onion into rings

Combine the base:

In a large bowl toss together the tomatoes, cucumber, onion, and bell pepper strips gently so you don't bruise the tomatoes

Add the salty elements:

Scatter those gorgeous Kalamata olives over the vegetables and give everything a gentle toss to distribute

Top with feta:

Either crumble the feta with your hands or cut it into cubes and arrange it on top like little clouds

Whisk the dressing:

In a small bowl whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until emulsified

Final assembly:

Drizzle that dressing over the salad right before serving and either toss gently or let guests mix it themselves at the table

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This became my go-to dish for potlucks after I showed up with it once and three different people asked for the recipe. Something about the vibrant colors and fresh flavors makes people think you put in way more effort than you actually did.

Choosing the Best Tomatoes

I learned the hard way that mealy supermarket tomatoes will ruin this salad completely. Look for vine-ripened tomatoes or visit a farmers market during peak tomato season. The tomatoes should feel heavy for their size and have that unmistakable tomato smell when you get close.

Making It a Meal

Sometimes for lunch I'll add a can of chickpeas or some grilled chicken to turn this into a complete protein. The dressing coats everything beautifully and the extra protein makes it substantial enough to keep me full until dinner.

Storage and Make-Ahead Tips

You can chop all the vegetables hours ahead and store them separately in the refrigerator. The dressing can also be made in advance and kept at room temperature since olive oil solidifies when cold. Just don't combine everything until you're ready to serve.

• Keep the feta in its brine until you're ready to use it for maximum creaminess
• If you need to make this ahead, layer ingredients in a jar and shake right before serving
• Leftovers (rare though they are) are actually delicious wrapped in a pita the next day

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This salad captures everything I love about Mediterranean cooking: simple ingredients treated with respect and letting the natural flavors shine. Hope it becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ What type of olives are used in this salad?

Kalamata olives provide a distinct briny flavor that enhances the freshness of the vegetables.

→ Can I substitute the feta cheese with another cheese?

While feta offers a creamy tang, crumbly goat cheese or halloumi can be alternative options for a similar texture and taste.

→ How should the vegetables be prepared?

Tomatoes are cut into wedges, cucumber peeled and sliced, red onion thinly sliced, and green bell pepper sliced for a balanced texture.

→ What dressing complements this salad?

A simple mix of extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper brings out the Mediterranean flavors.

→ Is this dish suitable for any particular diets?

This salad is vegetarian and gluten-free, making it accessible for a variety of dietary preferences.