Easy Greek Salad Recipe with Kalamata Olives and Red Onion
Looking for a fresh, healthy side dish that’s simple to make and packed with Mediterranean flavor? This Easy Greek Salad Recipe with Kalamata Olives and Red Onion is your answer. With just a handful of ingredients and zero cooking required, it's the perfect dish for beginner home cooks who want to enjoy vibrant, nourishing meals without spending hours in the kitchen.
This Greek salad is a classic. Crisp cucumbers, juicy tomatoes, tangy red onions, and creamy feta cheese come together with briny Kalamata olives and a light olive oil dressing. Whether you're pairing it with grilled meats or enjoying it on its own, this salad is a refreshing and satisfying addition to any meal.
Why You’ll Love This Greek Salad
- Quick and easy – ready in 10 minutes
- No cooking required
- Authentic Mediterranean flavors
- Naturally gluten-free and vegetarian
- Perfect as a side or a light main dish
Ingredients You’ll Need
- 1 ½ cups cherry or grape tomatoes, halved
- 1 large cucumber, sliced into half moons
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¾ cup feta cheese, cubed or crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper to taste
How to Make This Easy Greek Salad
- Prepare the ingredients: Slice the tomatoes, cucumbers, and red onion. Cube or crumble the feta cheese and pit the olives if needed.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper.
- Assemble the salad: In a large bowl, combine the tomatoes, cucumber, red onion, Kalamata olives, and feta.
- Add the dressing: Pour the dressing over the salad and toss gently until everything is coated.
- Serve immediately: Or chill for 10–15 minutes for enhanced flavor.
Tips for the Best Greek Salad
- Use ripe cherry tomatoes for natural sweetness and color.
- Authentic Greek feta made from sheep’s milk offers the best flavor.
- Slice red onion very thinly to avoid overpowering the dish.
- Don’t over-mix once the feta is added to keep the cubes intact.
- Serve with grilled chicken, pita bread, or hummus for a full meal.
Make-Ahead and Storage Tips
- You can chop the vegetables a few hours ahead of time.
- Add the dressing just before serving to keep everything crisp.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Do not freeze; fresh veggies lose their texture when thawed.
Custom Variations
- Add romaine lettuce for extra crunch and volume.
- Include sliced bell peppers or radishes for color.
- Swap feta for vegan cheese to make it dairy-free.
- Sprinkle with fresh mint or dill for a flavor boost.
Frequently Asked Questions (FAQ)
Can I use black olives instead of Kalamata?
Yes, but Kalamata olives offer a more authentic, briny flavor. If using black olives, choose those packed in brine rather than canned in water.
Is this recipe suitable for vegans?
No, it includes feta cheese. However, you can use a vegan feta alternative to make it plant-based.
Can I make this salad ahead of time?
Yes. Chop the veggies ahead and add the dressing and feta just before serving to maintain texture.
What’s the best way to slice red onion so it’s not too strong?
Slice thinly and soak in cold water for 5–10 minutes to mellow the sharpness.
Final Thoughts
This Easy Greek Salad Recipe with Kalamata Olives and Red Onion is perfect for beginner cooks who want to bring bold, healthy flavors to the table without complicated prep. Whether served as a side dish or enjoyed as a light meal, it’s a classic that never disappoints.