Greek Salad Kalamata Feta (Printable)

A refreshing blend of tomatoes, cucumber, Kalamata olives, and feta with zesty 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 oz 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 salad bowl, combine tomatoes, cucumber, red onion, and green bell pepper.
02 - Top the vegetables with the Kalamata olives and feta cheese.
03 - Whisk olive oil, red wine vinegar, dried oregano, sea salt, and black pepper in a small bowl until well blended.
04 - Pour the dressing over the salad and toss gently to combine, taking care not to break the feta.
05 - Garnish with fresh oregano leaves if desired and serve immediately.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you traveled across the Mediterranean to make it.
  • The salty feta and briny olives create a flavor punch that makes boring lettuce salads feel like a distant memory.
  • You can prep everything ahead and toss it right before serving, making it perfect for weeknight sanity or last minute guests.
02 -
  • Don't add the dressing until you're ready to serve or the vegetables will get soggy and the whole thing turns into a watery mess.
  • If your feta is too salty, soak it in cold water for ten minutes before adding it to the salad.
  • Cold tomatoes kill the flavor, so let them sit at room temperature for at least thirty minutes before you start.
03 -
  • Use your hands to toss the salad instead of tongs so you can feel when the feta is about to break apart.
  • Double the dressing and keep the extra in a jar for drizzling on roasted vegetables or using as a marinade.
  • If you want to impress someone, serve this on a big white platter instead of a bowl and let everyone help themselves.

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