Greek Salad Kalamata Olives (Printable)

A fresh Mediterranean delight featuring vibrant vegetables, briny olives, and creamy feta, all tossed in a zesty dressing.

# What You'll Need:

→ Vegetables

01 - 3 medium ripe tomatoes, wedged
02 - 1 large cucumber, peeled and thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, thinly sliced

→ Cheese and Olives

05 - 5 ounces feta cheese, crumbled or cubed
06 - 3.5 ounces 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 - In a large salad bowl, combine the wedged tomatoes, thinly sliced cucumber, thinly sliced red onion, and thinly sliced green bell pepper.
02 - Incorporate the crumbled or cubed feta cheese and pitted Kalamata olives into the bowl with the vegetables.
03 - In a separate small bowl, vigorously whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until thoroughly combined.
04 - Pour the prepared dressing evenly over the salad ingredients and gently toss to ensure all components are lightly coated.
05 - Present the salad immediately. For an enhanced aromatic profile, garnish with a light sprinkle of additional dried oregano if desired.

# Expert Advice:

01 -
  • You'll adore how effortlessly this comes together, yet tastes like you spent ages crafting something truly special.
  • It’s a truly bright, refreshing antidote to heavy meals, making any table feel a little lighter and more vibrant.
02 -
  • I once dressed this salad an hour too early for a potluck and watched it slowly turn into a sad, watery mess. Always dress just before serving for peak crispness.
  • Discovering that truly good quality Greek feta, rather than the pre-crumbled stuff, makes an astronomical difference in the creamy texture and authentic flavor.
03 -
  • For a milder red onion flavor without losing its crunch, thinly slice it and let it soak in a bowl of ice water for 10-15 minutes before draining and adding to the salad.
  • Allow your tomatoes and cucumbers to come to room temperature before assembling; cold vegetables tend to mute their natural sweetness and vibrancy.

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