Greek Salad Kalamata Olives Feta (Printable)
Refreshing mix of tomatoes, cucumber, olives, and feta tossed in a simple olive oil dressing.
# What You'll Need:
→ Vegetables
01 - 2 cups ripe tomatoes, chopped or cut into wedges
02 - 1 large cucumber, peeled if desired, sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced
→ Cheese and Olives
05 - 5 ounces feta cheese, cut into cubes or crumbled
06 - 2/3 cup Kalamata olives, pitted
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1/4 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place the tomatoes, cucumber, red onion, and green bell pepper in a large salad bowl.
02 - Add the Kalamata olives and feta cheese on top of the vegetables.
03 - Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until emulsified.
04 - Drizzle the dressing over the salad.
05 - Gently toss the salad to combine, or serve as is for a more traditional presentation. Serve immediately.
# Expert Advice:
01 -
- It comes together in 15 minutes but tastes like you've been cooking all day.
- The contrast between creamy feta and crisp vegetables with that salty-briny olive punch is addictive.
- No heating required, so your kitchen stays cool and your hands stay clean.
02 -
- Don't dress the salad more than 30 minutes ahead or the tomatoes will release water and turn everything soggy and sad.
- The quality of your olive oil and olives matter more than anything else here—they're the foundation, not a background player.
03 -
- Buy your feta from the deli counter if possible; it's fresher and creamier than the pre-packaged blocks.
- Chill your bowl and plates before serving if it's hot outside—cold salad on a warm day is a gift you give yourself.