Greek Salad Kalamata Feta

I stumbled into making Greek salad on a Tuesday afternoon when my fridge was nearly empty except for a few tomatoes and half a cucumber. A neighbor had just returned from Crete and handed me a jar of Kalamata olives and a block of feta, insisting I try them together. That impromptu lunch turned into something I now crave at least twice a week.

My sister visited last summer and we made this salad three nights in a row, each time sitting on the back porch with cold wine and warm bread. She kept sneaking extra feta cubes before I could toss everything together. By the third night, I just started doubling the cheese without saying anything.

Ingredients

• Ripe tomatoes: Use the ripest ones you can find because their sweetness balances the salty feta, and I learned that underripe tomatoes make the whole salad taste flat.
• Cucumber: I peel mine because the skin can be bitter, but leave it on if you like the crunch and color contrast.
• Red onion: Slice it as thin as you can manage, and if the bite is too sharp, soak the slices in cold water for five minutes before adding them.
• Green bell pepper: This adds a crisp, slightly grassy note that reminds me of summers in small tavernas, though you can swap in yellow or orange if you want it sweeter.
• Kalamata olives: The pitted kind saves time, and their deep, winey flavor is what makes this salad unmistakably Greek.
• Feta cheese: Get a block and cube it yourself rather than buying pre crumbled, because it holds its shape better and tastes creamier.
• Extra virgin olive oil: This is not the place for cheap oil, the grassy, peppery notes come through in every bite.
• Red wine vinegar: It gives the dressing a bright tang that cuts through the richness of the cheese and olives.
• Dried oregano: A non negotiable herb here, it smells like sunshine and ties everything together.
• Sea salt and black pepper: I go easy on the salt at first because the feta and olives are already salty, then adjust after tossing.

Instructions

Prep the vegetables:

Chop the tomatoes into wedges, slice the cucumber into thick half moons, and thinly slice the onion and bell pepper. I like chunky pieces because they feel more rustic and satisfying to eat.

Add the stars:

Scatter the Kalamata olives and feta cubes over the vegetables. Resist the urge to toss yet, it looks beautiful this way and the feta stays intact.

Make the dressing:

Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until it emulsifies slightly and smells herbaceous.

Toss gently:

Pour the dressing over everything and use your hands or two large spoons to combine, being gentle so the feta doesn't turn into crumbles. You want some chunks to stay whole for texture.

Serve immediately:

Garnish with fresh oregano if you have it and serve right away, or let it sit for 30 minutes if you want the flavors to meld even more.

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One evening I brought this salad to a potluck and someone asked if I had flown it in from Athens. I laughed, but honestly, that compliment made me realize how a few quality ingredients and a light hand can transport you somewhere else entirely.

How to Choose the Best Tomatoes

I used to grab whatever tomatoes looked reddest, but now I smell them first. A ripe tomato smells sweet and earthy at the stem, and it should give just slightly when you press it. In winter, I sometimes use cherry tomatoes instead because they tend to have better flavor than large off season ones.

Making It a Full Meal

This salad is perfect on its own for lunch, but I often serve it alongside grilled chicken, lamb skewers, or even just a pile of warm pita bread. My favorite pairing is with lemon herb roasted potatoes, the starchiness balances the acidity beautifully. Sometimes I toss in a handful of chickpeas to make it more filling without losing the freshness.

Storage and Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to one day. The vegetables will release water as they sit, so drain off any excess liquid before serving again. I actually love the next day version because the flavors deepen, though the cucumbers lose some crunch.

• Add the dressing only to the portion you plan to eat if you know there will be leftovers.
• Keep extra feta and olives on the side to refresh the salad when serving again.
• Toss in fresh herbs right before serving the second time to brighten everything up.

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This salad has become my go to whenever I want something that feels like a small vacation on a plate. I hope it brings you as much simple joy as it has brought me.

Recipe Questions & Answers

→ What type of olives are best for this salad?

Kalamata olives are ideal for their rich, briny flavor that complements the fresh vegetables and feta cheese perfectly.

→ Can I prepare the salad ahead of time?

Yes, chilling the salad for 30 minutes before serving enhances the flavors and allows the dressing to meld with the ingredients.

→ What dressing ingredients are used in this salad?

The dressing combines extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper for a zesty finish.

→ Are there any suggested variations for this salad?

You can add capers or swap green bell pepper with yellow for a different flavor profile and added color.

→ Is this dish suitable for vegetarians and those avoiding gluten?

Yes, it contains only fresh vegetables, feta cheese, and olives, making it vegetarian and gluten-free friendly.