Greek Salad Kalamata Feta (Printable Version)

Vibrant salad with tomatoes, cucumber, Kalamata olives, feta cheese, and a herbed olive oil dressing.

# What You'll Need:

→ Vegetables

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

→ Cheese

05 - 5 oz feta cheese, cut into cubes or crumbled

→ Olives

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 (optional)

# Directions:

01 - In a large salad bowl, combine tomatoes, cucumber, red onion, and bell pepper.
02 - Add the Kalamata olives and gently toss to mix.
03 - Top with feta cheese cubes or crumbles.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
05 - Drizzle the dressing over the salad and toss gently to combine.
06 - Garnish with fresh oregano leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, making it perfect for those nights when you need dinner without the fuss.
  • The flavors taste even better the next day as the dressing seeps into every vegetable, so leftovers are actually a gift to your future self.
  • Every ingredient has a job, nothing is wasted, and the result feels both elegant and completely unpretentious.
02 -
  • Don't cut your tomatoes too far in advance or they'll weep liquid that waters down your dressing—prep them just before assembly if you want the salad at its peak.
  • The quality of your olive oil matters more than anything else here, so taste it first and make sure it's one you actually love drinking, because you're drinking it with every bite.
03 -
  • Chill your bowl before assembling if it's a hot day, and the salad will stay crisp and refreshing longer than you'd expect.
  • Buy your feta from a good source and taste it before adding salt to the dressing, because some feta is already quite salty and you don't want to overpower the balance.

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