Greek Salad with Feta and Kalamata Olives
Introduction
Struggling to find a crisp, flavorful side dish that’s both healthy and effortless? This Greek Salad with Feta and Kalamata Olives is a Mediterranean classic you can throw together in minutes—bursting with vibrant colors, fresh ingredients, and that signature salty-sweet tang you love. Whether you’re hosting a summer barbecue or just craving something light for lunch, this salad has you covered.
Why You’ll Love This Greek Salad
- Simple ingredients: No cooking required—just chop and toss.
- Nutritious: Packed with vegetables, healthy fats, and protein from feta.
- Versatile: Serve as a side dish, light lunch, or even a base for grilled protein.
- Authentic flavor: Real Kalamata olives and extra virgin olive oil bring genuine Greek taste.
Key Ingredients
- Fresh produce:
- 2 large ripe tomatoes, chopped
- 1 large cucumber, sliced or diced
- 1 green bell pepper, thinly sliced
- ¼ red onion, very thinly sliced
- Cheese & olives:
- ½ cup crumbled feta cheese (preferably Greek-style)
- ¼ cup Kalamata olives, pitted and halved
- Dressing components:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Pinch of sea salt and freshly ground black pepper
Step-by-Step Method
- Prep the vegetables:
- Rinse all produce under cold water and pat dry.
- Chop tomatoes into bite-sized pieces.
- Slice cucumber into rounds or half-moons.
- Cut bell pepper into thin strips.
- Thinly slice the red onion so it isn’t overpowering.
- Assemble the salad base: In a large bowl, combine tomatoes, cucumber, bell pepper, and red onion.
- Add olives and cheese: Scatter Kalamata olives over the veggies and crumble feta cheese on top.
- Whisk the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Dress and toss: Pour the dressing evenly over the salad and gently toss to coat all ingredients without breaking up the feta too much.
- Serve immediately: Transfer to a serving platter or serve straight from the bowl.
Tips & Variations
- Add protein: Top with grilled chicken, shrimp, or chickpeas for a more filling meal.
- Herb swap: Try fresh basil or mint instead of oregano for a twist.
- Cheese alternatives: Goat cheese or halloumi cubes work nicely if feta isn’t on hand.
- Vegan option: Omit the cheese and use marinated tofu or vegan feta.
- Make-ahead hack: Keep veggies chopped and dressing separate; toss 10 minutes before serving.
Frequently Asked Questions (FAQ)
- Can I make this salad in advance?
- You can prep the vegetables up to 4 hours ahead but keep the dressing, olives, and feta separate. Combine everything just before serving to preserve freshness and texture.
- What’s the best way to pit Kalamata olives?
- Place an olive on a cutting board, press gently with the flat side of a knife until the pit loosens, then remove by hand.
- How should I store leftovers?
- Store in an airtight container in the refrigerator for up to 2 days. Drain any excess liquid before eating.
- Can I use bottled Greek dressing instead?
- Store-bought dressing works in a pinch, but making your own ensures the freshest flavor and better control over salt and acidity.
Final Thoughts
The Greek Salad with Feta and Kalamata Olives is more than just a side dish—it’s a celebration of simple, fresh ingredients that come together to create something truly memorable. From weekday lunches to weekend gatherings, this recipe is sure to become a staple in your rotation. Enjoy the bright flavors of the Mediterranean anytime, with minimal prep and maximum taste!