Greek Salad Kalamata Feta (Printable)

Vibrant Mediterranean salad featuring fresh vegetables, feta cheese, and Kalamata olives with olive oil dressing.

# What goes in:

→ Vegetables

01 - 2 cups ripe tomatoes, cut into wedges
02 - 1 large cucumber, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced into rings

→ Cheese & Olives

05 - 5.3 oz feta cheese, cut into cubes or crumbled
06 - 3.5 oz Kalamata olives, pitted and whole or halved

→ Dressing

07 - 4 tbsp extra-virgin olive oil
08 - 1 1/2 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 1/4 tsp freshly ground black pepper
11 - Salt, to taste

→ Garnish

12 - Fresh oregano or parsley leaves (optional)

# Directions:

01 - In a large bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
02 - Scatter the Kalamata olives and feta cheese evenly over the vegetables.
03 - Whisk together the olive oil, red wine vinegar, dried oregano, black pepper, and salt in a small bowl.
04 - Drizzle the dressing over the salad and gently toss to combine, taking care not to break up the feta.
05 - Top with fresh oregano or parsley leaves if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, no cooking required, just sharp knife skills and good taste.
  • The feta stays creamy and bold against the bright acidity of tomatoes and vinegar in a way that feels almost luxurious for something so simple.
  • You can make it ahead, and somehow it tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Feta that's been dressed too long becomes grainy and turns the dressing cloudy; treat it like you're cooking beside it, adding the dressing just before you serve.
  • The best version of this salad comes together in a bowl at the table, not in your hands or a container hours ahead of time—the freshness is the whole point.
03 -
  • Slice your red onion thin and let it sit in the vinegar for five minutes before adding it to the salad; the sharp edge softens and it becomes almost sweet.
  • The salad tastes better at room temperature than cold from the fridge, so don't refrigerate it unless you absolutely have to—let it sit on the counter until it's time to eat.

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