Greek Salad with Feta, Cherry Tomatoes, and Kalamata Olives Recipe
This vibrant Greek Salad is a refreshing and wholesome combination of crisp cucumbers, bell peppers, juicy cherry tomatoes, creamy feta cheese, and briny Kalamata olives, all tossed in a tangy homemade dressing of extra-virgin olive oil, red wine vinegar, and oregano. Perfect for a light lunch or a colorful side dish, this Mediterranean classic bursts with fresh flavors and simple ingredients that come together in just 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, plus more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into ½ inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Instructions
- Prepare the dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and freshly ground black pepper until well combined and emulsified.
- Prepare the vegetables: Seed and slice the English cucumber lengthwise into ¼-inch thick pieces. Chop the green bell pepper into 1-inch pieces. Halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh mint leaves.
- Combine the salad ingredients: In a large bowl, gently toss together the cucumber slices, green bell pepper pieces, cherry tomatoes, red onion, Kalamata olives, and fresh mint leaves to mix the flavors evenly.
- Add the feta cheese: Carefully fold in the ½-inch cubes of feta cheese, ensuring the pieces remain mostly intact for texture.
- Toss with dressing: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly without breaking the feta cubes.
- Season and serve: Sprinkle additional dried oregano on top as garnish, adjust seasoning with more salt or pepper if needed, and serve immediately for the freshest flavor.
Notes
- For best flavor, use high-quality extra-virgin olive oil and Kalamata olives.
- This salad is best enjoyed freshly made but can be refrigerated for up to 1 day. Avoid adding dressing until just before serving if preparing ahead.
- Feta cheese can be substituted with a vegan cheese alternative for a vegan version.
- Optional: Add a squeeze of fresh lemon juice for extra brightness.
- To make the salad gluten-free and vegetarian, ensure feta is made from sheep or goat milk without additives.