Mediterranean Greek Salad with Feta and Olives

A refreshing and vibrant salad made with crisp vegetables, tangy feta cheese, and briny Kalamata olives, perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 180

Ingredients Method Notes

Ingredients

Fresh Ingredients

1 large cucumber, diced Use fresh, firm cucumber for the best crunch.
2 cups cherry tomatoes, halved Any variety of cherry tomatoes works.
½ medium red onion, thinly sliced Thinly slice for a milder flavor.
1 medium bell pepper, diced Any color bell pepper can be used.
1 cup Kalamata olives, pitted Add more or less based on preference.
1 cup feta cheese, crumbled Use a good quality feta for the best flavor.

Dressing Ingredients

2 tablespoons olive oil Extra virgin olive oil is preferred.
1 tablespoon red wine vinegar or lemon juice Lemon juice can be used for a tangier flavor.
1 teaspoon dried oregano Adjust to taste.
Salt and black pepper, to taste Season to your preference.

Method

Preparation

Wash and dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper. Set aside in a large mixing bowl.
Toss in the Kalamata olives and crumbled feta cheese into the bowl with the veggies.

Dressing

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper until well combined.

Combine

Pour the dressing over your salad mixture and gently toss everything together, ensuring that the dressing evenly coats the vegetables, feta, and olives.
Transfer your salad to a serving dish or individual plates, and serve immediately. Enjoy it fresh, or let it sit for 30 minutes to allow the flavors to meld.

Notes

This salad is best enjoyed fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Store the dressing separately if possible to prevent sogginess.