Greek Salad Remix with Kalamata Olives

Greek Salad Remix with Kalamata Olives

Crisp cucumbers, juicy tomatoes, and briny kalamata olives meet tangy feta in this refreshing take.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This remix leans into bold, briny kalamata olives and a sharp red wine vinaigrette to brighten crisp cucumbers, ripe tomatoes, and creamy feta. It comes together in minutes with no cooking required, making it a reliable side for weeknight dinners or a light lunch on its own. A short rest lets the vegetables mingle with the dressing so every bite carries a little tang.

Ingredients

  • 2 large tomatoes, cut into wedges
  • 1 English cucumber, sliced into half-moons
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, sliced into rings
  • 3/4 cup kalamata olives
  • 6 ounces feta cheese, sliced or cubed
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 0.0 salt, to taste
  • 0.0 black pepper, to taste

Method

  1. In a large bowl, combine the tomato wedges, cucumber, red onion, and green bell pepper rings.

  2. Scatter the kalamata olives over the vegetables and nestle the feta cubes or slices on top.

  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and minced garlic until combined.

  4. Drizzle the dressing evenly over the salad and season with salt and black pepper to taste.

  5. Let the salad rest at room temperature for 15 minutes so the flavors meld before serving.

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    Greek Salad Remix with Kalamata Olives

    This remix leans into bold, briny kalamata olives and a sharp red wine vinaigrette to brighten crisp cucumbers, ripe tomatoes, and creamy feta. It comes together in minutes with no cooking required, making it a reliable side for weeknight dinners or a light lunch on its own. A short rest lets the vegetables mingle with the dressing so every bite carries a little tang.

    30 min 4 servings 310 cal

    Ingredients

    • 2 large tomatoes, cut into wedges
    • 1 English cucumber, sliced into half-moons
    • 1/2 red onion, thinly sliced
    • 1 green bell pepper, sliced into rings
    • 3/4 cup kalamata olives
    • 6 ounces feta cheese, sliced or cubed
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced
    • 0.0 salt, to taste
    • 0.0 black pepper, to taste

    Method

    1. 1

      In a large bowl, combine the tomato wedges, cucumber, red onion, and green bell pepper rings.

    2. 2

      Scatter the kalamata olives over the vegetables and nestle the feta cubes or slices on top.

    3. 3

      In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and minced garlic until combined.

    4. 4

      Drizzle the dressing evenly over the salad and season with salt and black pepper to taste.

    5. 5

      Let the salad rest at room temperature for 15 minutes so the flavors meld before serving.