Greek Salad Kalamata Feta (Printable Version)

Vibrant Mediterranean salad featuring crisp vegetables, tangy feta cheese, and Kalamata olives.

# What You'll Need:

01 - 2 cups ripe tomatoes, cut into wedges

02 - 1 large cucumber, sliced into half-moons

03 - 1 small red onion, thinly sliced

04 - 1 green bell pepper, sliced into rings

05 - 5.3 ounces feta cheese, cubed or crumbled

06 - 3.5 ounces Kalamata olives, pitted whole or halved

07 - 4 tablespoons extra-virgin olive oil

08 - 1½ tablespoons red wine vinegar

09 - 1 teaspoon dried oregano

10 - ¼ teaspoon freshly ground black pepper

11 - Salt, to taste

12 - Fresh oregano or parsley leaves (optional)

01 - Place tomatoes, cucumber, red onion, and green bell pepper in a large salad bowl.

02 - Distribute Kalamata olives and feta cheese evenly over the vegetables.

03 - Whisk olive oil, red wine vinegar, dried oregano, black pepper, and salt together in a small bowl until blended.

04 - Pour the dressing over the salad and gently toss, taking care to preserve the integrity of the feta.

05 - Top with fresh oregano or parsley if desired and serve immediately.

01 -

It comes together in 15 minutes, which means you can have dinner ready before you've even decided what to drink.
The combination of salty feta, briny olives, and crisp vegetables feels indulgent but is genuinely light and refreshing.
It tastes even better a few hours after you've made it, so you can prep ahead without guilt.

02 -

Don't dress the salad more than 10 minutes before serving, or the vegetables will start weeping liquid and everything becomes soggy and sad.
If you absolutely must make it ahead, keep the dressing separate and toss just before eating—the flavors meld beautifully this way, and everything stays crisp.

03 -

Pat your cucumber slices dry after cutting them—excess water is the enemy of a properly dressed salad.
Make the dressing while you're prepping the vegetables, so you're ready to toss as soon as everything hits the bowl.