Greek Salad with Feta (Printable Format)
Mediterranean salad with ripe tomatoes, cucumber, feta cheese, and Kalamata olives in a simple olive oil dressing.
# What You Need:
→ Vegetables
01 - 2 cups ripe tomatoes, cut into wedges
02 - 1 large cucumber, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced into rings
→ Cheese & Olives
05 - 5.3 oz feta cheese, cubed or crumbled
06 - 3.5 oz Kalamata olives, pitted and whole or halved
→ Dressing
07 - 4 tbsp extra-virgin olive oil
08 - 1½ tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - ¼ tsp freshly ground black pepper
11 - Salt, to taste
→ Garnish
12 - Fresh oregano or parsley leaves (optional)
# How-To Steps:
01 - Place tomatoes, cucumber, red onion, and green bell pepper into a large salad bowl.
02 - Scatter Kalamata olives and feta cheese over the vegetables evenly.
03 - Whisk together olive oil, red wine vinegar, dried oregano, black pepper, and salt in a small bowl.
04 - Drizzle dressing over the salad and gently toss to combine, ensuring feta remains largely intact.
05 - Top with fresh oregano or parsley leaves if desired and serve immediately.
# Expert Suggestions:
01 -
- It's ready in 15 minutes, which means no excuses on busy days.
- The salty feta and briny olives make vegetables taste like they're the main event, not the opening act.
- It gets better as it sits, so you can make it ahead without guilt.
- Everything tastes cleaner and simpler when you start with good olive oil.
02 -
- Cold vegetables make a difference—chill them in the fridge for 30 minutes before assembling if you want maximum crispness and refreshment.
- Add the dressing right before eating, not hours ahead; soggy salad is the enemy.
- The quality of your olive oil matters more in this recipe than any other ingredient, since it's doing most of the talking.
03 -
- Make extra dressing—people always want more once they taste how good it is.
- Room-temperature feta melts slightly and tastes richer than cold feta straight from the fridge.