Greek Salad Kalamata Feta (Printable)

Fresh vegetables combined with Kalamata olives and creamy feta for a light Mediterranean delight.

# What You'll Need:

→ Vegetables

01 - 2 large ripe tomatoes, cut into wedges
02 - 1 medium cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ Cheese & Olives

05 - 5 oz feta cheese, cut into cubes or crumbled
06 - 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

# How to Make It:

01 - In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
02 - Add the Kalamata olives and gently toss the vegetables together.
03 - Scatter the feta cheese over the top.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
05 - Drizzle the dressing over the salad just before serving.
06 - Gently toss to combine or serve as is, allowing guests to mix at the table.

# Expert Advice:

01 -
  • This salad comes together in literally fifteen minutes but tastes like something you'd wait hours for at a restaurant
  • The ingredients are simple enough for a weeknight but impressive enough to serve when friends drop by unexpectedly
  • Everything can be prepped ahead except the final toss, making it perfect for busy weeknight dinners
02 -
  • Never put this salad in the refrigerator after dressing because the oil will solidify and the texture becomes unpleasant
  • The feta should be added last so it doesn't break apart too much from tossing with the other ingredients
  • Traditional Greek salad doesn't include lettuce but you can add romaine if you really need more bulk
03 -
  • Let the salad sit for about 10 minutes after tossing so the vegetables absorb some of that dressing
  • If your feta is too salty, rinse it quickly under cold water before adding to the salad

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