Greek Salad Kalamata Feta (Printable)

Mediterranean blend of tomatoes, cucumber, feta, and Kalamata olives tossed in olive oil dressing.

# What You'll Need:

→ Vegetables

01 - 4 medium ripe tomatoes, cut into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, seeded and sliced into rings

→ Cheese & Olives

05 - 5 oz feta cheese, cut into cubes or crumbled
06 - 3.5 oz Kalamata olives, pitted

→ Dressing

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

→ Garnish

11 - Fresh oregano leaves or parsley

# How to Make It:

01 - In a large bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
02 - Top the vegetables with Kalamata olives and feta cheese.
03 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
04 - Pour the dressing over the salad and gently toss to combine without breaking the feta.
05 - Garnish with fresh oregano or parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent hours thinking about it.
  • The feta gets creamy and slightly salty against the bright tomatoes, and somehow that's pure comfort.
  • You can throw it together on nights when you're too warm to cook anything that requires heat.
02 -
  • Don't dress the salad too far in advance; it will weep and become soggy after about 30 minutes, so make it right before eating.
  • The quality of your feta matters more than you'd think—cheap feta tastes like salt with no creaminess, while good feta becomes part of the dressing itself.
03 -
  • Let your knife do the work when cutting tomatoes—a sharp blade means clean cuts that don't squeeze out all the juice before you even get to the bowl.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving, no matter how tempting it is to combine it all.

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