Greek Salad with Feta and Olives

Greek Salad with Feta and Olives is a refreshing and vibrant dish that embodies the flavors of the Mediterranean. Crisp cucumbers, juicy tomatoes, red onions, and bell peppers are combined with briny Kalamata olives and creamy feta cheese, then tossed in a light, tangy dressing made with olive oil, lemon juice, and oregano.

I love this recipe because it’s incredibly fresh, colorful, and satisfying. Every bite offers a perfect balance of crunch, creaminess, and tang, with the feta cheese adding a rich, salty accent and the olives providing a briny depth. It’s a salad that is both light and hearty at the same time, making it perfect for lunch, dinner, or as a side dish.

Why I Love This Recipe

• Fresh & Vibrant: The vegetables are crisp and full of flavor.
• Healthy & Nutritious: Packed with vegetables, olive oil, and protein from feta.
• Quick & Easy: Ready in under 15 minutes with minimal prep.
• Versatile: Can serve as a side, light lunch, or even a main dish with added protein.
• Mediterranean Diet Friendly: A great option for heart-healthy eating.

Why It’s a Must-Try Dish

• Combines simple ingredients with maximum flavor.
• Can be prepared in minutes without cooking.
• Ideal for a variety of meals, from casual dinners to elegant gatherings.
• Naturally vegetarian and gluten-free.
• Allows for customization with herbs, dressings, and added proteins.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 0 minutes (no cooking required)
• Total Time: 10 minutes
• Servings: 4
• Calories: Approximately 250 kcal per serving
• Course: Salad / Appetizer / Side
• Cuisine: Greek / Mediterranean

Ingredients

For the Salad:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• ½ cup feta cheese, crumbled
• Optional: 2 tablespoons capers
• Optional: ¼ cup fresh parsley or mint, chopped

For the Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove, minced (optional)
• Salt and black pepper, to taste

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Vegetables:
   Wash all vegetables thoroughly. Halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice red onion.
2. Combine Ingredients:
   In a large salad bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and capers (if using).
3. Make the Dressing:
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, minced garlic (optional), salt, and pepper until emulsified.
4. Dress the Salad:
   Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Add Feta & Garnish:
   Sprinkle crumbled feta cheese on top and garnish with fresh parsley or mint if desired. Serve immediately.

How to Serve

• Serve as a side salad with grilled chicken, lamb, or fish.
• Make it a main dish by adding grilled chicken, shrimp, or chickpeas.
• Pair with warm pita bread or crusty baguette.
• Perfect for picnics, summer parties, or as a light, refreshing meal.

Recipe Tips

• Use ripe, flavorful tomatoes for the best taste.
• For extra crunch, add sliced radishes or bell peppers.
• Toss the salad gently to avoid breaking the feta cheese.
• Chill the salad in the fridge for 15–20 minutes before serving for enhanced flavors.
• Adjust lemon juice or olive oil according to your taste preference.

Variations

• Greek Quinoa Salad: Add cooked quinoa for a protein-packed, hearty version.
• Avocado Greek Salad: Add diced avocado for creaminess.
• Mediterranean Chickpea Salad: Add cooked chickpeas for plant-based protein.
• Spicy Greek Salad: Add a pinch of crushed red pepper flakes or diced jalapeños.
• Roasted Veggie Greek Salad: Add roasted zucchini or eggplant for a warm twist.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 2 days. Best enjoyed fresh.
• Freezing: Not recommended, as fresh vegetables and feta lose texture and flavor when frozen.
• Serving Tip: Add dressing just before serving if storing ingredients separately to maintain crispness.

Special Equipment Needed

• Large salad bowl
• Small bowl or jar for dressing
• Sharp knife and cutting board
• Whisk or fork to mix dressing

FAQ

Q1: Can I use pre-made Greek dressing?
A: Yes, store-bought Greek dressing can be used as a shortcut. Adjust seasoning if needed.

Q2: Can I make this salad ahead of time?
A: Yes, prepare vegetables in advance and store separately. Add dressing and feta just before serving.

Q3: Can I make this vegan?
A: Substitute feta with vegan feta or omit cheese entirely.

Q4: Can I add protein to make it a main dish?
A: Yes, grilled chicken, shrimp, or chickpeas work beautifully.

Q5: Can I use canned olives instead of Kalamata?
A: Kalamata olives are preferred for authenticity, but other pitted olives can be used.

Conclusion

Greek Salad with Feta and Olives is a fresh, healthy, and flavorful salad that brings the taste of the Mediterranean to your table. It’s easy to prepare, versatile, and packed with vibrant colors and textures. Perfect as a side dish, lunch, or light dinner, this salad is a must-try for anyone who loves crisp vegetables, tangy feta, and the bold flavors of olives and lemon. Quick, delicious, and refreshing, it’s a salad that will become a regular in your recipe rotation.