Greek Salad Kalamata Feta (Printable)

Mediterranean salad with crisp vegetables, tangy feta, Kalamata olives, and zesty olive oil dressing.

# What You Need:

→ Vegetables

01 - 2 cups ripe tomatoes, chopped into wedges
02 - 1 large cucumber, peeled and sliced
03 - ½ small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ Cheese & Olives

05 - ¾ cup Kalamata olives, pitted
06 - 5 oz feta cheese, cut into cubes or crumbled

→ Dressing

07 - ¼ cup extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper

→ Garnish

12 - Fresh oregano leaves (optional)

# How-To Steps:

01 - Place tomatoes, cucumber, red onion, and green bell pepper in a large bowl.
02 - Top the vegetables with Kalamata olives and feta cheese.
03 - Whisk olive oil, red wine vinegar, dried oregano, sea salt, and black pepper in a small bowl until blended.
04 - Pour the dressing over the salad and toss gently to combine, taking care to keep feta pieces intact.
05 - Sprinkle fresh oregano leaves on top if desired and serve immediately.

# Helpful Tips:

01 -
  • It comes together in the time it takes to set the table, with no cooking and barely any cleanup.
  • The combination of creamy feta, briny olives, and crisp vegetables feels like a reset button for your appetite.
  • You can double or triple it without any extra effort, and it actually tastes better when the flavors sit together for a bit.
02 -
  • Don't salt the vegetables ahead of time or they'll weep and turn the salad watery.
  • If your feta is too salty, soak it in cold water for ten minutes before cutting it.
  • The dressing should be tangy enough to make you blink, it'll mellow once it coats the vegetables.
03 -
  • Let the salad sit at room temperature for fifteen minutes before serving, cold ingredients don't release as much flavor.
  • Use your hands to toss it, you'll feel when the dressing is evenly distributed and the feta is still intact.
  • Always taste a bite before serving, you might need a pinch more salt or a drizzle more oil depending on your ingredients.

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