Greek Salad Kalamata Feta

I was standing in my kitchen one August afternoon, staring at a bag of vegetables from the farmers market, when my neighbor knocked with a container of feta her sister had brought from Crete. We tossed everything together with some olives I had in the fridge, and that lunch became the Greek salad I've made at least once a week ever since. It taught me that the best recipes aren't complicated, they're just honest.

The first time I made this for a group, I was hosting a last minute dinner on my tiny balcony. Everyone was late, the sun was setting, and I needed something fast that wouldn't wilt in the heat. I chopped everything cold, dressed it right before they arrived, and watched five people go quiet over their bowls. One friend said it tasted like vacation, and I realized that's exactly what it was.

Ingredients

• Ripe tomatoes: They carry the whole salad, so choose ones that smell sweet and give slightly when you press them.
• Cucumber: Peeling it keeps the texture clean and prevents any bitterness from the skin.
• Red onion: Slice it thin enough to see through, the sharpness mellows when it mingles with the dressing.
• Green bell pepper: It adds a grassy crunch that balances the richness of the feta and olives.
• Kalamata olives: Their deep, winey flavor is irreplaceable, buy them pitted to save yourself the hassle.
• Feta cheese: Look for a block packed in brine, it's creamier and less crumbly than the pre-crumbled kind.
• Extra virgin olive oil: This is where you taste the quality, use something you'd be happy to dip bread into.
• Red wine vinegar: It brings the brightness that makes everything else pop.
• Dried oregano: A little goes a long way, it should smell floral and slightly peppery when you open the jar.
• Sea salt and black pepper: Season with a light hand, the olives and feta are already salty.

Instructions

Prep the vegetables:

Chop the tomatoes into wedges, slice the cucumber into thick half moons, and cut the onion and bell pepper as thin as you can manage. Toss them all into a large bowl and let them sit while you handle the rest.

Add the olives and feta:

Scatter the olives over the vegetables, then add the feta in cubes or rough crumbles. Don't stir yet, just let everything layer naturally.

Make the dressing:

In a small bowl, whisk the olive oil, vinegar, oregano, salt, and pepper until it thickens slightly and smells like a hillside. Taste it on a piece of tomato if you want to adjust.

Dress and toss:

Pour the dressing over everything and toss gently with your hands or a big spoon, treating the feta like it might fall apart because it will. Stop when everything glistens.

Garnish and serve:

If you have fresh oregano, tear a few leaves over the top. Serve it right away or let it sit for half an hour in the fridge so the flavors can get to know each other.

Save

There's a moment every time I make this when I taste it and remember why I keep coming back. It happened once on a Wednesday night when I was too tired to think, and again at a picnic where someone asked for the recipe three times. It's the kind of dish that doesn't need an occasion, it just makes one.

What to Serve It With

I've eaten this salad as a side with grilled chicken, as a main with warm pita, and once straight from the bowl while standing at the counter. It works next to lamb, alongside roasted fish, or on its own with a hunk of crusty bread to soak up the dressing pooling at the bottom.

How to Store and Enjoy Leftovers

If you have leftovers, keep them in the fridge in a sealed container for up to a day. The vegetables will soften and the feta will soak up the dressing, which isn't a bad thing, it just becomes a different salad. I've eaten it cold the next morning with an egg on top and had no regrets.

Simple Swaps and Variations

Sometimes I add a handful of capers for extra brine, or swap the green pepper for a yellow one when I want it sweeter. A few chickpeas turn it into something more filling, and a pinch of lemon zest in the dressing makes it sing a little louder.

• Try adding thinly sliced radishes for a peppery bite.
• A handful of fresh mint or parsley mixed in at the end brightens everything.
• If you don't have red wine vinegar, fresh lemon juice works just as well.

Save

This salad has become the thing I make when I want to feel like myself again. I hope it does the same for you.

Recipe FAQs

→ What type of olives are used in this salad?

Kalamata olives, known for their rich and briny flavor, add depth and a Mediterranean touch.

→ How is the dressing made for this salad?

The dressing blends extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper for a zesty finish.

→ Can this salad be prepared ahead of time?

Yes, chilling the salad for 30 minutes enhances the flavors and keeps it refreshing.

→ What cheese complements the vegetables in this salad?

Crumbled or cubed feta cheese adds a creamy, tangy contrast to the fresh vegetables.

→ Are there suggested variations for this salad?

Adding capers or substituting yellow bell pepper offers delightful flavor variations.