Greek Salad Kalamata Feta

I was standing in a tiny taverna on Santorini when the owner slid a plate of chopped tomatoes, cucumbers, and feta across the marble counter without a word. The oil pooled around the vegetables like liquid sunshine, and I realized I'd been making salad wrong my whole life. That afternoon taught me that simplicity, when done right, doesn't need explanation.

The first time I made this for my neighbors during a summer cookout, I watched three people go back for seconds before the burgers were even ready. One of them, a guy who claimed he hated salad, stood by the bowl with a fork and just kept eating. Sometimes the best compliment is silence and an empty dish.

Ingredients

• Ripe tomatoes: Use the ripest ones you can find because they carry the whole salad, and if they taste like cardboard, no amount of feta will save you.
• Cucumber: I peel mine because the skin can be bitter, but if yours are fresh from the garden, leave it on for extra crunch.
• Red onion: Slice it thin as paper so it adds sharpness without overpowering every bite.
• Green bell pepper: This is traditional, but I've swapped in yellow or orange when I want a sweeter note.
• Kalamata olives: The pitted kind saves time, and their deep, briny flavor is non-negotiable in a real Greek salad.
• Feta cheese: Get a block and cube it yourself instead of pre-crumbled, it holds its shape better and tastes creamier.
• Extra-virgin olive oil: This is where you splurge a little because it's the backbone of the dressing and you'll taste every drop.
• Red wine vinegar: It adds brightness and cuts through the richness of the oil and cheese.
• Dried oregano: A little goes a long way, and it smells like every Greek kitchen I've ever walked into.

Instructions

Prep the vegetables:

Chop the tomatoes into wedges, slice the cucumber into thick half-moons, and shave the red onion as thin as you can without crying too much. Toss everything into a large bowl with the sliced bell pepper and admire the color.

Add the olives and feta:

Scatter the Kalamata olives over the vegetables, then add the feta in cubes or crumbles depending on your mood. I like cubes because they feel more substantial.

Make the dressing:

Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl until it emulsifies. Taste it with your finger and adjust the salt if needed.

Toss and serve:

Pour the dressing over the salad and toss gently with your hands or a spoon, being careful not to mash the feta into paste. Garnish with fresh oregano if you have it and serve right away.

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I made this salad the night my friend came over after a breakup, and we sat on the kitchen floor eating it straight from the bowl with crusty bread. She didn't say much, but she finished every bite, and sometimes that's all food needs to do.

How to Store Leftovers

If you have any left over, store the vegetables and dressing separately in the fridge for up to two days. The feta gets softer and the cucumbers release water, so it won't be quite the same, but it still makes a decent next-day lunch if you drain off the excess liquid and add a drizzle of fresh olive oil.

What to Serve It With

This salad shines next to grilled lamb, roasted chicken, or even a simple piece of fish with lemon. I've also served it alongside warm pita and hummus for a lighter meal, and it always feels like a feast even when it's just weeknight dinner.

Simple Swaps and Variations

You can make this your own without losing the spirit of it. Swap the green pepper for a sweeter yellow one, add a handful of capers for extra brine, or toss in some thinly sliced radishes for a peppery crunch.

• Try adding chickpeas or white beans to make it more filling.
• Use lemon juice instead of vinegar if you want a brighter, fresher tang.
• Throw in some fresh mint or parsley for an herby twist that feels summery.

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This salad doesn't try to be anything more than what it is, and that's exactly why it works. Make it once and you'll understand why it's been on tables for generations.

Recipe FAQs

→ What makes Kalamata olives special in this dish?

Kalamata olives add a distinctive briny and rich flavor that complements the freshness of the vegetables and the creaminess of the feta.

→ Can I prepare this salad in advance?

Yes, chilling the salad for 30 minutes before serving allows the flavors to meld, enhancing the overall taste.

→ What alternatives exist for the green bell pepper?

You can substitute yellow bell pepper to add a sweeter note and vibrant color to the salad.

→ Is this salad suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ How should I serve this salad for a complete meal?

Pair it with crusty bread or grilled meats to create a balanced and satisfying meal.

→ What role does oregano play in this dish?

Dried and fresh oregano add a fragrant, earthy note that complements the Mediterranean flavors beautifully.