Greek Salad with Cucumber, Kalamata Olives, and Feta

Greek Salad with Cucumber, Kalamata Olives, and Feta

Crisp cucumber, juicy tomatoes, and briny olives come together under a tangy oregano vinaigrette.

Total 20 min Makes 4 servings Calories 240/serving

Dietary

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

Allergens

Dairy

This rustic salad layers crunchy cucumbers, ripe tomatoes, red onion, and kalamata olives with thick slabs of feta, all finished with a lemony olive oil dressing. It makes a light lunch on its own or a side dish alongside grilled meats and warm pita.

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
  • 1/2 cup kalamata olives
  • 4 ounces feta cheese, sliced into a thick slab
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

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.

  3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

  4. Pour the dressing over the vegetables and toss gently to coat.

  5. Transfer the salad to a serving platter and lay the slab of feta on top.

  6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

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Rate this recipe

★ 3.6 (1)

Greek Salad with Cucumber, Kalamata Olives, and Feta

This rustic salad layers crunchy cucumbers, ripe tomatoes, red onion, and kalamata olives with thick slabs of feta, all finished with a lemony olive oil dressing. It makes a light lunch on its own or a side dish alongside grilled meats and warm pita.

20 min 4 servings 240 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
  • 1/2 cup kalamata olives
  • 4 ounces feta cheese, sliced into a thick slab
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

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.

  3. 3

    In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

  4. 4

    Pour the dressing over the vegetables and toss gently to coat.

  5. 5

    Transfer the salad to a serving platter and lay the slab of feta on top.

  6. 6

    Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.