Greek Salad with Kalamata Olives and Feta

Name: Greek Salad with Kalamata Olives and Feta
Prep time: 10 min
Cook time: PTNone
Total time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: MAIN INGREDIENTS; Tomatoes: 2 large, ripe, chopped into bite-size pieces; Cucumber: 1 medium, thinly sliced; Red Onion: ½ small, thinly sliced into half-moons; Kalamata Olives: ½ cup (about 10-12 olives); Salt: A light pinch; Lemon Juice: 2 tablespoons (freshly squeezed); Olive Oil: 2–3 tablespoons extra-virgin; Dried Oregano: 1 teaspoon; Greek Feta: ¾ cup, crumbled (or more, to taste); DRESSING; Olive Oil: 2–3 tablespoons (extra-virgin); Lemon Juice: 2 tablespoons (freshly squeezed); Salt: A pinch to taste; Dried Oregano: 1 teaspoon (for that authentic Greek flavor)

Imagine a salad so basic, so vivacious, it transports you instantly to a sun-drenched Greek isle. This Kalamata Olive and Feta Greek Salad is not simply a meal but a journey to the Mediterranean full of fresh produce, savory tang, and zippy pizzazz. If you have a quick lunch to throw together or a crowd to feed, or want something both healthy and refreshing, this recipe will earn a permanent place on your meal rotation.

What Makes This Salad Special?

This is more than a combo of fresh veggies!
This salad brings together crunchy textures, punchy flavors, and aromatic clouds into a dish that tastes decadent but is super simple to make. With Kalamata olives and Greek feta in the foreground, you will enjoy a creamy, briny smack tempered by crunchy cucumbers and juicy tomatoes. And don’t skip the drizzle of olive oil and lemon juice—that’s what pulls it all together!

Ingredients Overview:

Each part of this salad has earned its place—simple, true, deliberate:

Tomatoes: Juicy and sweet, they’re the body of the salad. Use ripe ones for the biggest burst of flavor.
Cucumber: Adds a refreshing crunch, a necessary element for balance.
Kalamata Olives: Rich, briny, and a touch fruity, they are the salad’s Mediterranean soul.
Red Onion: Chopped, to provide the perfect amount of zing without taking over the dish.
Salt: a sprinkle to enhance natural flavor.
Lemon Juice: Light and effervescent, it’s the heart of the tart dressing.
Olive Oil: Extra-virgin; you want that earthy richness.
Dried Oregano: This small herb is about as Greek as it gets.
Greek Feta: Whether it’s crumbly, creamy, or tangy, it’s the classic crowning glory of this salad.

In the kitchen, you don’t make mistakes—only delicious accidents.
Zoe Alexandra

Greek Salad with Kalamata Olives and Feta

Step-by-Step Instructions:

Now are you ready to unleash your inner Mediterranean chef? Follow these simple steps:

1. Prepare Your Ingredients:

Proper prep before you mix:
Wash the tomatoes and cucumber well.
Chop the tomatoes into bite-size bits and slice the cucumber thin.
Cut half a red onion into the thinnest half-moons you can manage for mellow flavor.

2. Layer the Base:

Take time to create a lively place to begin:
In a mixing bowl, evenly combine the slices of the tomatoes, cucumber, and red onion.

3. Put on the Magic Touch (aka Kalamata Olives):

You sprinkle in a handful of Kalamata olives for little pops of saltiness with each bite.

4. Season It Just Right:

Umami-boost them now to amplify the natural vegetable flavors:
Dust the vegetables with a pinch of salt (again, olives and feta contribute salt, so be light with the salt).
Place 1 teaspoon of dried oregano into the salad to hit that authentic Greek note.

5. Drizzle Like a Pro:

Time for the dressing, which is simple but transformative:
Squeeze the juice of a fresh lemon (about 2 tablespoons) over the salad.
Drizzle with extra-virgin olive oil, generously (2–3 tablespoons).

6. Crumble the Feta on Top:

The star ingredient: No Greek salad is complete without
Crumble over a block of Greek feta and cover the salad with creamy, salty explosions of flavor.

7. Toss (Gently) and Serve:

Toss all the ingredients lightly, being careful not to overmix—the goal here is to keep those pieces of feta intact!

Serving Suggestions, Storage, Tips, and Variations

Greek Salad with Kalamata Olives and Feta

Serving Suggestions:

Serve warm with pita bread or grilled chicken for a complete meal!
Serve alongside kebabs or barbecued lamb—your guests will not stop raving.

Storage Suggestions:

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. If you plan on keeping it longer, store the dressing separately to prevent soggy veggies.

Variations:

Throw in a few handfuls of some leafy greens, such as arugula, for extra texture.
Use lemon juice instead of red wine vinegar for a tangy upgrade.
Looking for more crunch? Toss in chopped bell peppers.
Craving sweetness? For a summery variation, include diced watermelon.

FAQs

Can I prepare this salad in advance?

Yes, you can! Do the vegetable prep a few hours ahead, but hold the dressing and feta until you’re ready to serve to keep things fresh and crisp.

Can Kalamata olives be replaced with another kind of olive?

Kalamata olives have their own unique flavor, but black or green olives would work instead. But to be truly authentic, the only olives to use are Kalamatas!

Can this salad be made plant-based and vegan-friendly?

Absolutely! Just leave out the feta, or use a tangy vegan cheese alternative for a plant-based version.

How should I cut the cucumber?

(If you want, you can use a vegetable peeler to take off the skin and slice it into thin rounds.) Half-moon shapes are nice, too, for a little more texture.

Savor the simple beauty and elegant charm of this classic Greek dish. You’ll understand in one bite why it’s a classic! Happy cooking!