Greek Salad Kalamata Olives Feta

There's something about the smell of fresh tomatoes mixed with briny olives that instantly transports me to a sun-soaked afternoon in Athens, even if I'm standing in my own kitchen. My neighbor Maria handed me a bowl of this salad years ago when I was drowning in work stress, and I remember thinking how something so simple could taste like summer itself. The first bite was a revelation: cool, clean, and impossibly satisfying without making you feel heavy. Now I make it whenever I need a moment of peace on a plate.

I served this to a group of friends last summer on a patio in July, and I watched a usually quiet coworker light up on the first bite. He asked for the recipe three times because he kept forgetting to write it down. That moment taught me that sometimes the most memorable meals aren't complicated—they're just honest.

Ingredients

• Ripe tomatoes (2 cups, about 300 g): Choose ones that smell fragrant at the stem; they should yield slightly to pressure but not be mushy. If they're pale or flavorless, no amount of technique will save the salad.
• Cucumber (1 large, about 250 g): The skin matters less than freshness, but peeling it gives a more delicate texture and cleaner look. I learned this by accident when I ran out of time and served it unpeeled.
• Red onion (1 small, thinly sliced): The sharpness mellows once it mingles with the dressing, so don't be shy with the knife. Thin slices let you taste it without it dominating the bowl.
• Green bell pepper (1, sliced): Its natural sweetness balances the vinegar beautifully and adds a satisfying crunch that holds up until the last bite.
• Kalamata olives (100 g, pitted): These are the soul of the salad—get good ones if you can, because cheap olives taste like regret. The brine they sit in is pure umami.
• Feta cheese (150 g): Keep it in cubes rather than crumbled if you want that luxurious burst of creaminess; it's worth the extra cutting.
• Extra-virgin olive oil (3 tbsp): This isn't a place to compromise—poor oil makes everything taste flat and tired.
• Red wine vinegar (1 tbsp): The acidity wakes everything up and prevents the salad from tasting one-note or heavy.
• Dried oregano (1 tsp): It should smell alive when you open the jar; if it smells like dust, replace it. Fresh herbs are nice, but dried oregano is authentic here.
• Sea salt and freshly ground black pepper (¼ tsp each): Taste as you go because salt levels vary wildly depending on your feta and olives.

Instructions

Gather your vegetables in one place:

Get your tomatoes, cucumber, onion, and bell pepper ready on a cutting board before you start assembling. It makes the next steps feel effortless and lets you admire how colorful everything looks together.

Combine vegetables and briny elements:

Toss the tomatoes, cucumber, red onion, and green bell pepper into a large bowl, then scatter the Kalamata olives and feta over the top. You can toss everything together now or keep it layered for a prettier presentation—both work beautifully.

Make the dressing:

Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until the vinegar stops separating and the mixture turns slightly cloudy. The friction does the work for you—you'll feel when it's ready.

Dress and serve:

Drizzle the dressing over your salad and either toss gently to coat everything or leave it as is for a more traditional, rustic look. Either way, serve immediately while the vegetables are still crisp and cold.

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I once brought this to a potluck where I felt nervous because everyone else seemed to be cooking something fancy. Mine was just salad. But by the end of the night, my bowl was empty and three people were asking for the recipe, while the elaborate casseroles sat mostly untouched. That's when I realized that straightforward, honest food is its own kind of elegance.

The Mediterranean Spirit

This salad isn't really about following steps perfectly—it's about respecting the ingredients enough to let them speak for themselves. Mediterranean cooking is built on this principle: get good olive oil, good vegetables, and don't overthink it. The magic is in restraint, not complexity.

Timing and Preparation

The beauty of this salad is that it asks almost nothing of you. Everything comes together in 15 minutes, which means you can make it on a weeknight without stress. If you're prepping ahead, cut your vegetables, make your dressing, and store them separately in the fridge; bring them together just before serving for the crispest, freshest result.

Serving Ideas and Variations

Serve this alongside grilled fish, roasted chicken, or crusty bread for a light meal that feels complete. It's equally at home on a summer picnic blanket or a formal dinner table, which is part of why it's stayed in my regular rotation for so long. Each time you make it, you might notice something different—a particularly sweet tomato, or the way the oregano settles into the dressing—and those small discoveries keep it feeling fresh.

• Add fresh parsley or mint for a brighter, more herbaceous note if you want to evolve the flavor profile.
• Capers work beautifully if you want to add another layer of brininess without changing the structure.
• Serve with warm pita or crusty bread to soak up the dressing—don't waste a single drop.

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This salad has fed me through stressful weeks, joyful celebrations, and quiet afternoons when I needed something light but nourishing. Make it once and you'll understand why it never goes out of style.

Recipe FAQs

→ What ingredients are in the dressing?

The dressing is made by whisking together extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.

→ How should I cut the vegetables?

Ripe tomatoes should be chopped or cut into wedges. Cucumber is peeled if desired and sliced, while the red onion and green bell pepper are thinly sliced.

→ Can I prepare this ahead of time?

Yes, you can prepare the ingredients up to 2 hours ahead. Store the mixture in the refrigerator and add the dressing just before serving to keep it crisp.

→ What is the best way to serve the feta?

For an authentic touch, keep the feta in large slices rather than crumbled. Place it on top of the vegetables rather than mixing it in.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free as it uses fresh vegetables, olives, cheese, and a vinegar-based dressing without any wheat products.