Greek Salad Kalamata Feta (Printable)

Vibrant Mediterranean salad featuring crisp vegetables, feta cheese, and Kalamata olives in olive oil dressing.

# What You'll Need:

→ Vegetables

01 - 2 cups ripe tomatoes, chopped into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ Cheese & Olives

05 - 3/4 cup Kalamata olives, pitted
06 - 5 ounces feta cheese, cubed or crumbled

→ Dressing

07 - 1/4 cup extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh oregano leaves (optional)

# How to Make It:

01 - In a large bowl, place tomatoes, peeled cucumber slices, thinly sliced red onion, and sliced green bell pepper. Mix gently.
02 - Layer Kalamata olives and feta cheese cubes or crumbles evenly over the vegetables.
03 - Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad contents and gently toss to coat evenly without breaking up the feta.
05 - Optionally, decorate with fresh oregano leaves and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you spent all afternoon in the kitchen.
  • The salty feta and briny olives create a flavor contrast that keeps every bite interesting.
  • You can make it ahead and it actually gets better as the vegetables soak up the dressing.
  • Its one of those rare dishes that feels indulgent but leaves you energized instead of heavy.
02 -
  • Do not overdress the salad or it becomes soggy, start with three quarters of the dressing and add more only if needed.
  • If you toss too vigorously the feta will disintegrate completely, and while it still tastes good, you lose that creamy bite of whole cubes.
  • Room temperature vegetables taste better than cold ones straight from the fridge, so let them sit out for 10 minutes before assembling.
03 -
  • Use a block of Greek feta packed in brine rather than Danish or French feta, it has a creamier texture and more authentic tang.
  • If your olive oil tastes too strong, mix it half and half with a neutral oil, but make sure it still has enough character to shine through.
  • Chill your serving bowl in the fridge for 20 minutes before assembling, it keeps everything crisp and refreshing on hot days.

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