Greek Salad Kalamata Olives Feta (Printable View)
Crisp vegetables, briny olives, and creamy feta tossed in a classic olive oil dressing.
# Ingredient List:
→ Vegetables
01 - 2 cups ripe tomatoes, chopped or cut into wedges
02 - 1 large cucumber, peeled if desired, sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced
→ Cheese and Olives
05 - 5 oz feta cheese, cut into cubes or crumbled
06 - 2/3 cup Kalamata olives, pitted
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 1/4 tsp sea salt, or to taste
11 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place the chopped tomatoes, sliced cucumber, red onion, and green bell pepper in a large salad bowl.
02 - Add the Kalamata olives and feta cheese on top of the vegetables.
03 - In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad.
05 - Gently toss the salad to combine, or serve as is for a more traditional presentation.
# Expert Suggestions:
01 -
- It tastes like vacation in a bowl, ready in the time it takes to shower off your day.
- Every vegetable stays crisp, every ingredient sings without needing anything fancy or fussy.
02 -
- Don't dress the salad too early; crisp vegetables turn sad and limp if they sit in vinegar for more than a few minutes.
- The quality of your olive oil and feta will be tasted directly—this salad has nowhere to hide mediocre ingredients, which is exactly why it's so beautiful.
03 -
- Slice your red onion paper-thin and toss it with a pinch of salt a few minutes before assembling; it mellows slightly and becomes sweeter.
- Keep your feta separate until the last moment if you're not serving immediately—it stays fresher and won't get lost in watery vegetables.