Greek Salad Kalamata Feta (Printable)
Mediterranean salad with crisp veggies, Kalamata olives, and creamy feta for a light, refreshing dish.
# What You’ll Need:
→ Vegetables
01 - 2 large ripe tomatoes, cut into wedges
02 - 1 medium cucumber, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced into rings
→ Olives & Cheese
05 - 3.5 ounces Kalamata olives, pitted
06 - 5.3 ounces feta cheese, cut into cubes or crumbled
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh oregano leaves (optional)
# How To Make It:
01 - In a large salad bowl, combine tomatoes, cucumber, red onion, and green bell pepper.
02 - Add the Kalamata olives and feta cheese on top of the vegetables.
03 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.
04 - Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the feta too much.
05 - Garnish with fresh oregano leaves if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in literally 15 minutes with zero cooking required
- The feta gets better as it sits in the olive oil dressing
- Perfect for those nights when turning on the oven feels like too much effort
02 -
- Greek salad should never have lettuce in it. The crunch comes entirely from the fresh vegetables.
- The dressing amount is intentionally light. The tomatoes release juices that become part of the dressing as it sits.
- Don't refrigerate the feta before serving. Room temperature feta is infinitely creamier and more flavorful.
03 -
- Use a serrated knife to cut the tomatoes. It slices through their delicate skin without squishing them.
- The salad needs time to marry. Toss gently with your hands to avoid bruising the vegetables.