Greek Salad Kalamata Feta (Printable View)
A refreshing mix of tomatoes, cucumber, Kalamata olives, and feta cheese with a herb olive oil dressing.
# Ingredient List:
→ Vegetables
01 - 4 ripe tomatoes, cut into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced
→ Cheese
05 - 5 oz feta cheese, cut into cubes or crumbled
→ Olives
06 - 3.5 oz Kalamata olives, pitted
→ Dressing
07 - 4 tbsp extra virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Fresh oregano leaves (optional)
# How to Make It:
01 - In a large salad bowl, combine tomatoes, cucumber, red onion, and green bell pepper.
02 - Incorporate Kalamata olives and toss gently to combine.
03 - Scatter feta cheese cubes or crumbles over the vegetable and olive mixture.
04 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.
05 - Drizzle the dressing over the salad and toss gently until well coated.
06 - Add fresh oregano leaves if desired and serve immediately.
# Expert Suggestions:
01 -
- It comes together in 15 minutes because sometimes the best meals need no cooking at all.
- The contrast between creamy feta and briny olives feels sophisticated but tastes like pure comfort.
- It's naturally vegetarian and gluten-free without ever announcing it or tasting like a compromise.
02 -
- Don't dress the salad more than 15 minutes before serving, or the tomatoes will weep and turn everything soggy—I learned this the hard way at a dinner party.
- The quality of your tomatoes and olive oil matters more than any technique; they're doing the heavy lifting here, so choose them carefully.
- If you're serving this later, keep the dressing separate and dress it just before it hits the table.
03 -
- Taste your vinaigrette before it touches the salad; a poorly balanced dressing will ruin even the best vegetables.
- If you're worried about it being too wet, reserve the dressing and let people dress their own portions—some people like it barely kissed with oil, others want it drenched.