Greek Salad Kalamata Feta (Printable version)

Fresh vegetables, tangy feta, and Kalamata olives come together in a bright Mediterranean salad.

# What you need:

→ Vegetables

01 - 2 cups ripe tomatoes, chopped into wedges
02 - 1 large cucumber, peeled and sliced
03 - ½ small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ Cheese & Olives

05 - ¾ cup Kalamata olives, pitted
06 - 5 oz feta cheese, cut into cubes or crumbled

→ Dressing

07 - ¼ cup extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper

→ Garnish

12 - Fresh oregano leaves (optional)

# How To:

01 - In a large salad bowl, mix the tomatoes, cucumber, red onion, and green bell pepper.
02 - Place the Kalamata olives and feta cheese atop the vegetable mixture.
03 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine, taking care not to break up the feta.
05 - Sprinkle fresh oregano leaves over the salad if desired. Serve immediately or chill for enhanced flavor.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can prep it ahead and let the flavors marry while you handle everything else.
  • Every ingredient pulls its weight with no filler, just bright, honest vegetables and salty bursts of olive and cheese.
  • Theres no cooking, no timing, no stress, just chopping and tossing, which means you can make it even when youre too tired to turn on the stove.
02 -
  • Do not overdress the salad because you can always add more, but you cannot take it back once the vegetables are swimming in oil.
  • If the tomatoes are out of season, skip this recipe entirely and wait because no amount of feta or olives can rescue a salad built on sad, pale tomatoes.
03 -
  • Let the salad sit at room temperature for ten minutes before serving because cold feta tastes like nothing, and the olive oil will have more flavor when it is not straight from the fridge.
  • Use your hands to toss the salad instead of tongs because you can feel when the feta is about to break apart, and it gives you more control over keeping everything intact.

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