Greek Salad Kalamata Feta

I threw together my first Greek salad on a Tuesday night when the farmers market haul was too beautiful to cook. The tomatoes were so ripe they left juice on the cutting board, and I knew heat would be a crime. That bowl became dinner, lunch the next day, and the reason I started keeping feta in the fridge at all times.

I made this for a backyard dinner once, doubling the recipe and piling it onto a wide platter. People kept circling back, fork in hand, claiming they were just getting a little more feta. By the end of the night the bowl was empty except for a slick of olive oil and oregano at the bottom.

Ingredients

• Ripe tomatoes: Use the ripest ones you can find because their sweetness balances the brine, and if theyre mealy or pale, the whole salad falls flat.
• Cucumber: Peeling is optional but I do it because the skin can taste bitter, and slicing them thick gives you something to bite into instead of watery mush.
• Red onion: Slice it as thin as you can manage so it adds sharpness without overpowering, and if its too harsh, soak the slices in cold water for five minutes.
• Green bell pepper: It adds crunch and a grassy note that feels summery, though you can swap in yellow or orange if thats what you have.
• Kalamata olives: These are the only olives worth using here because theyre meaty and winey, and pitted ones save your guests from the surprise of a pit between their teeth.
• Feta cheese: Buy a block and cube it yourself instead of the crumbled kind, which is drier and lacks that creamy tang you want in every bite.
• Extra virgin olive oil: This is not the place for the cheap stuff because it is the dressing, so use something fruity and golden that youd happily dip bread into.
• Red wine vinegar: It brings acidity that makes the vegetables pop, and a tablespoon is just enough without turning the salad sour.
• Dried oregano: A warm, earthy backbone that shouts Mediterranean, and if you have fresh, use double the amount and add it at the end.
• Sea salt and black pepper: Season boldly because the vegetables need it, and remember the feta and olives are already salty, so taste before you go heavy.

Instructions

Prep the vegetables:

Chop the tomatoes into wedges so they release their juice, peel and slice the cucumber into thick half moons, and slice the onion and bell pepper as thin as your patience allows. Toss everything into a large bowl and let the colors pile up.

Add the olives and feta:

Scatter the Kalamata olives over the vegetables and nestle in the feta cubes, keeping some of them whole so they stay creamy instead of crumbling into dust.

Make the dressing:

Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until it emulsifies into a cloudy golden stream. Taste it on a piece of tomato and adjust the salt or vinegar if it needs more punch.

Toss and serve:

Drizzle the dressing over the salad and toss gently with your hands or a large spoon, being careful not to smash the feta. Garnish with fresh oregano if you have it and serve right away, or let it chill for thirty minutes if you want the flavors to deepen.

Save

I remember packing this salad into a glass jar for a picnic and watching the layers settle as we drove to the park. When we opened it under the trees, the smell of oregano and vinegar hit first, and we ate it straight from the jar with forks, passing it back and forth like a secret.

How to Store Leftovers

Keep the salad in an airtight container in the fridge for up to two days, though the cucumbers will soften and the tomatoes will keep releasing juice. I like to drain off some of the liquid before serving again, or I spoon the leftovers over toasted bread to soak up every drop.

What to Serve It With

This salad is sturdy enough to stand alone as lunch, but it shines next to grilled lamb, roasted chicken, or a pile of warm pita bread. I have also served it with hummus and baba ganoush for a mezze spread that disappeared faster than I expected.

Simple Swaps and Additions

You can add capers for more brine, toss in chickpeas for protein, or throw in a handful of arugula if you want some peppery greens. I have also used lemon juice instead of vinegar when I wanted something brighter, and it worked beautifully.

• Swap red onion for shallots if you want something milder and sweeter.
• Use a mix of heirloom tomatoes in different colors if you want the bowl to look like a painting.
• Add a pinch of sumac or za'atar to the dressing for a tangy, herbal twist that feels a little more adventurous.

Save

This is the salad I make when I want to remember that food does not have to be complicated to feel like a gift. It is bright, honest, and gone before you know it.

Recipe Questions & Answers

→ What makes Kalamata olives unique in this dish?

Kalamata olives add a rich, briny flavor with a hint of fruitiness that complements the crisp vegetables and creamy feta.

→ Can I prepare the salad ahead of time?

Yes, chilling the salad for 30 minutes allows the flavors to meld beautifully, enhancing the overall taste.

→ What dressing ingredients balance the salad's flavors?

A simple combination of extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper brings a zesty, aromatic balance.

→ Is this salad suitable for special diets?

It caters well to vegetarian and gluten-free preferences, featuring fresh vegetables and dairy from feta cheese.

→ Are there suggestions to vary the vegetable mix?

Consider adding capers or swapping green bell pepper for yellow for a sweeter touch and added color variation.