Refreshing Olive Greek Salad

Standing at my friend Maria's kitchen counter in Athens, I watched her transform a bowl of boiled potatoes into something magical. She tossed in handfuls of fresh herbs without measuring, explaining that Greek salads celebrate what's fresh and available. That afternoon changed how I think about potato salad entirely.

Last summer, I brought this to a neighborhood block party and watched three different people ask for the recipe. My neighbor admitted she'd been serving the same mayonnaise-based potato salad for twenty years and needed something new. Now she makes this version every Sunday.

Ingredients

• 1.5 lbs waxy potatoes: Yukon Gold or red potatoes hold their shape beautifully and develop a creamy texture that waxy varieties provide perfectly
• 1 small red onion: Thinly sliced, these add a mild sharpness that cuts through the richness without overwhelming like white onions might
• 1 medium cucumber: Diced fresh adds incredible crunch and moisture that balances the starchier elements
• 1 cup cherry tomatoes: Halved, they burst with juice when you bite into them creating little pockets of brightness throughout
• 1/2 red bell pepper: Diced small, this brings sweetness and that gorgeous pop of color that makes the dish so inviting
• 3/4 cup Kalamata olives: Pitted and halved, these are the salty heart of the salad bringing that authentic Greek brine
• 1/2 cup feta cheese: Crumbled over the top creates creamy tangy pockets that make every forkful exciting
• 1/4 cup fresh parsley: Chopped provides grassy fresh notes that brighten the entire dish
• 2 tbsp fresh dill: Chopped adds that distinct aromatic quality that screams Mediterranean summer
• 1/4 cup extra virgin olive oil: The backbone of the dressing so choose something you really love to drink
• 2 tbsp red wine vinegar: Provides the perfect acid balance cutting through the oil and olives beautifully
• 1 tsp Dijon mustard: This tiny amount helps the dressing emulsify and stay perfectly coating every ingredient
• 1 clove garlic: Minced fresh adds that essential aromatic kick that makes the dressing sing
• 1/2 tsp dried oregano: The herb that immediately transports you to a Greek taverna
• Salt and black pepper: Taste as you go since the olives and feta already bring quite a bit of saltiness

Instructions

Cook the potatoes:

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15 to 20 minutes. Drain and let cool slightly until you can handle them comfortably.

Prep the potatoes:

When cool enough to handle, cut potatoes into bite-sized chunks. Try to make them relatively uniform so every bite feels satisfying and balanced.

Combine the vegetables:

In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives. Toss gently to start mingling the flavors.

Make the dressing:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified. The mixture should look creamy and slightly thickened.

Dress the salad:

Pour the dressing over the salad and toss gently to coat. Let it sit for a few minutes so the potatoes can drink in all that delicious vinaigrette.

Add the finishing touches:

Add parsley, dill, and crumbled feta cheese. Toss lightly to combine being careful not to break down the feta too much.

Season and serve:

Taste and adjust seasoning if necessary. Serve chilled or at room temperature letting the flavors continue developing as it sits.

Save

This became my go to contribution for every potluck after my sister requested it for her wedding shower. She said it was the only thing that disappeared completely from the buffet table.

Make Ahead Magic

You can prepare everything up to a day in advance but wait to add the herbs and feta until right before serving. The potatoes actually improve as they marinate in the dressing developing deeper flavor and better texture.

Serving Suggestions

This shines alongside grilled fish or chicken but honestly I've eaten it as a light lunch on its own more times than I can count. The combination of protein from the feta and carbohydrates from the potatoes keeps you satisfied for hours.

Customization Ideas

Sliced radishes or capers add extra zing if you love sharp bright flavors. For a vegan version, simply omit the feta or replace with your favorite vegan cheese alternative.

• Try adding capers for an extra briny punch that complements the olives
• Thinly sliced radishes bring beautiful color and a lovely peppery bite
• Avocado chunks make it more substantial and add creamy texture

Save

Every time I make this now, I think back to that sunny afternoon in Athens and how the simplest ingredients treated with respect can become something extraordinary. Food really does taste better when it carries memories.

Recipe FAQs

→ What type of potatoes work best?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape well and absorb flavors nicely when cooked.

→ Can I prepare it ahead of time?

Yes, the salad can be made up to a day in advance. For best freshness, add herbs and feta just before serving.

→ Is there a suggested serving temperature?

This salad is delicious served chilled or at room temperature, making it versatile for different occasions.

→ How can I adjust for vegan preferences?

Simply omit the feta cheese or substitute with a vegan cheese alternative to keep the salad plant-based.

→ What herbs enhance the flavors?

Fresh parsley and dill provide bright, aromatic notes that complement the tangy dressing and olives perfectly.

→ What dishes pair well with this salad?

It pairs wonderfully with grilled fish, chicken, or alongside other Mediterranean-inspired dishes.