Easy Greek Salad with Feta Olives (Printable Version)
# What You'll Need:
→ Vegetables
01 -
3 medium ripe tomatoes, cut into 2 cm wedges
02 -
1 large English cucumber, sliced into 0.5 cm half-moons
03 -
1/2 medium red onion, thinly sliced into rings
04 -
1 green bell pepper, deseeded and diced into 1 cm squares
→ Cheese and Olives
05 -
120 g Greek feta cheese, cut or crumbled into large chunks
06 -
15 Kalamata olives, pitted and left whole
→ Dressing
07 -
60 ml extra virgin olive oil
08 -
20 ml red wine vinegar
09 -
1 tsp dried oregano
10 -
1/4 tsp fine sea salt, or to taste
11 -
Freshly ground black pepper, to taste
→ Garnish (Optional)
12 -
Fresh oregano leaves
13 -
Lemon wedges
# Step-by-Step Directions:
01 -
Wash all vegetables under cold running water. Pat dry with clean kitchen towels.
02 -
Cut the tomatoes into 2 cm wedges and place them in a large, shallow serving bowl. Slice the cucumber into 0.5 cm half-moon pieces and add to the bowl.
03 -
Thinly slice the red onion into rings and dice the green bell pepper into 1 cm squares. Sprinkle both over the tomatoes and cucumbers.
04 -
Top the vegetable mixture with large chunks of feta cheese and scatter the Kalamata olives evenly across the salad.
05 -
In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until fully emulsified.
06 -
Drizzle the prepared dressing over the arranged vegetables, feta, and olives, ensuring an even distribution.
07 -
Gently toss the salad just before serving. Finish with fresh oregano leaves and lemon wedges if desired.
# Helpful Notes:
01 -
For optimal flavour and texture, use authentic Greek feta made from sheep’s or goat’s milk and high-quality extra virgin olive oil.
02 -
Allow the salad to rest for 5–10 minutes after dressing to let flavours meld without sacrificing crispness.