Greek Salad Kalamata Feta

There's something about summer afternoons that makes a Greek salad feel less like lunch and more like a small celebration. The first time I made this properly, I was at a friend's kitchen with their grandmother, who insisted that the vegetables needed to breathe in a bowl before the dressing touched them—something about letting them tell you when they're ready. That lesson stuck with me, and now whenever I toss this together, I remember the way she'd taste the olive oil and nod, satisfied.

I made this for a small dinner party last summer, and what struck me most wasn't the compliments—though there were plenty—but how my neighbor came back into the kitchen asking what made it taste so alive. It was just the combination of good ingredients treated simply, but there's something powerful about that.

Ingredients

• Ripe tomatoes (4 medium): Look for ones that smell fragrant and give slightly when you press them; these are the ones that will actually taste like summer.
• Cucumber (1 large): Peel it for a more refined texture, or leave the skin on if you prefer—either way, slice it thick enough that it doesn't disappear into the bowl.
• Red onion (1 small): The raw bite mellows once it sits with the salt, becoming almost sweet by the time you eat it.
• Green bell pepper (1): This adds a crisp sweetness that balances the brine of the olives; don't skip it even if you think you don't like bell peppers.
• Kalamata olives (100 g): Use ones packed in brine, not oil—that briny flavor is essential to the whole salad.
• Feta cheese (150 g): Buy good feta; the creamy barrel-aged kind makes a real difference and won't taste like salty rubber.
• Extra-virgin olive oil (4 tbsp): This is where you splurge—Greek oil if you can find it, something peppery and green.
• Red wine vinegar (1 tbsp): The acid here wakes everything up, so don't substitute it with something milder.
• Dried oregano (1 tsp): Mediterranean oregano has a different floral quality than generic dried herbs; seek it out.
• Salt and black pepper: Taste as you go; olives and feta are already salty, so you might need less than you'd expect.

Instructions

Assemble the vegetables:

Cut the tomatoes into chunky wedges and slice the cucumber thick—these aren't fancy cuts, they're meant to feel substantial. Thinly slice the red onion so it disperses throughout the salad like a whisper of sharpness.

Add the olives and cheese:

Scatter the Kalamata olives over the vegetables, then tear or cube the feta and add it on top. The feta doesn't need to be perfectly distributed yet; this is just the beginning.

Make the dressing:

Whisk the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until combined. Taste it straight from the spoon—it should make your mouth water a little.

Bring it together:

Pour the dressing over everything and toss gently with your hands or a large spoon, trying to coat each piece without crushing the feta into powder. The way the vegetables glisten with oil is when you know it's ready.

Finish and serve:

If you have fresh oregano or parsley, tear it over the top. Serve immediately while everything is still cool and crisp.

Save

The best version of this salad I ever had was at a small taverna on an island where they brought it out and let us eat it slowly while the sun turned orange over the water. It taught me that Greek salad isn't rushed—it's something you linger with.

Why This Works as a Meal

This salad walks a beautiful line between being light enough for a hot day and substantial enough to feel like dinner. The cheese and olives give it enough heft that you're not hungry an hour later, while the fresh vegetables keep it from feeling heavy. Serve it with crusty bread and maybe some grilled fish, and you have something complete.

The Secret of Good Olive Oil

I learned this the hard way after making this salad with whatever olive oil was on sale and wondering why it tasted flat. A good olive oil doesn't just coat your tongue—it has personality, sometimes peppery, sometimes fruity, always alive. In a salad this simple, where there's nowhere to hide, the oil becomes the foundation of everything. Spend a little extra and taste the difference immediately.

Variations and Variations of Heart

This recipe is forgiving in the best way, which is probably why it's been made the same way across Greece for generations. Some people add capers for an extra briny note, others swap the green pepper for red or yellow depending on what looks best at the market. The beauty is that the core—the tomatoes, feta, olives, and good oil—stays true.

• Add sliced red radishes for a peppery crunch that no one expects but everyone loves.
• Toss in some crumbled dried chili if you want a whisper of heat moving through the cool vegetables.
• If you have leftover salad and it gets a little soft, blend the whole thing into a refreshing cold soup.

Save

This is the kind of salad that reminds you why simple food, made with care and good ingredients, never needs an excuse. Make it when someone you love is coming over, or make it just for yourself on a quiet afternoon.

Recipe FAQs

→ What is the best way to prepare the vegetables?

Cut tomatoes into wedges, peel and slice cucumber, thinly slice red onion, and slice green bell pepper into rings for balanced texture and flavor.

→ Can I substitute the Kalamata olives?

Yes, you can replace Kalamata olives with other briny olives, but Kalamata offers a distinct fruity and slightly smoky taste ideal for this dish.

→ How should the dressing be combined?

Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well emulsified, then gently toss with the salad.

→ What herb garnishes complement this salad?

Fresh oregano leaves or parsley enhance the salad’s aroma and add a subtle herbal note.

→ Is this suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making it ideal for gluten-sensitive diets.

→ How can I add extra authenticity?

Use barrel-aged feta and high-quality Greek extra-virgin olive oil to enhance traditional Mediterranean flavors.