Mediterranean Greek Salad with Feta & Olives

Prep: 15 minutes • Cook: 0 minutes • Serves: 4

Introduction

Greek salad recipe fans will love this vibrant Mediterranean classic that celebrates simplicity, freshness, and bold natural flavors. This dish is special because it relies on high-quality ingredients—ripe tomatoes, crisp cucumbers, briny olives, and creamy feta—to create a refreshing balance without heavy sauces. Every bite offers contrast: juicy vegetables, salty cheese, and a bright lemon-oregano dressing that feels light yet deeply satisfying. It’s perfect as a side dish, light lunch, or colorful addition to any table. Flavor highlights include tangy feta, fruity extra-virgin olive oil, and aromatic oregano. Quick tip: chill your vegetables slightly before assembling for the most refreshing texture and flavor.

Ingredients

• 3 cups cherry tomatoes, halved (450 g)
• 1 large cucumber, sliced into half-moons (300 g)
• 1/2 medium red onion, thinly sliced (75 g)
• 1 green bell pepper, sliced (150 g)
• 1/2 cup Kalamata olives, pitted (75 g)
• 3 oz feta cheese, cubed or crumbled (85 g)
• 2 Tbsp extra-virgin olive oil (30 ml)
• 1 Tbsp fresh lemon juice (15 ml)
• 1 tsp red wine vinegar (5 ml)
• 1/2 tsp dried oregano (0.5 g)
• 1/4 tsp kosher salt, to taste
• 1/4 tsp freshly ground black pepper, to taste
• Optional: fresh parsley leaves for garnish (a few sprigs)

Quick tip: If you want a milder onion flavor, soak sliced red onion in cold water for 5–10 minutes, then drain well.

Step-by-Step Instructions

1. Prepare the vegetables. Wash and dry all produce. Halve tomatoes, slice cucumber into crisp half-moons, and cut bell pepper into thin strips.
2. Slice the onion for mild sweetness. Thinly slice red onion; for a gentler bite, soak in cold water 5–10 minutes, then drain.
3. Assemble the salad base. Combine tomatoes, cucumber, bell pepper, red onion, and olives in a large bowl. Toss gently to avoid bruising.
4. Make the dressing. Whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until smooth and bright-smelling.
5. Dress the salad. Pour dressing over vegetables and toss lightly until glossy. Taste and adjust salt or lemon as needed.
6. Add the feta. Scatter feta over the top rather than stirring aggressively to keep it creamy and intact.
7. Rest briefly and serve. Let the salad sit 5–10 minutes at room temperature so flavors mingle, then serve.
8. Finish with a fresh touch. Garnish with parsley if desired and add a small extra drizzle of olive oil.

FAQs

Q: Can I make this Greek salad recipe ahead of time?

A: Yes. Store chopped vegetables and dressing separately in the refrigerator for up to 24 hours, then combine and add feta just before serving for the best crunch.

Q: What can I use instead of feta cheese?

A: Try marinated tofu cubes or a plant-based feta alternative. Goat cheese also works well for a tangy, creamy finish.

Q: How can I turn this into a complete meal?

A: Add grilled chicken, shrimp, chickpeas, or quinoa for extra protein. Warm pita bread on the side makes it even more satisfying.

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