Greek Salad with Feta Olives

Last summer, my neighbor Maria brought this salad over when I was too exhausted to cook after a long work week. She simply left the bowl on my counter with a handwritten note saying 'This is what we eat in Athens when we need to remember what food tastes like.' One forkful and I understood completely—this wasn't just salad, it was sunshine and salt and something I couldn't quite name but definitely needed more of in my life.

I've started making this salad whenever friends come over for casual dinners, and honestly, it's become a bit of a request. Last month, my cousin took one bite and immediately asked for the recipe, saying it reminded her of the month she spent island hopping in Greece. Something about the briny olives mixed with that sharp red onion and the way the olive oil clings to everything just transports people to a taverna by the sea, even if we're just sitting on my back porch.

Ingredients

• 2 large ripe tomatoes: Look for tomatoes that give slightly when pressed—they're going to be the foundation of this salad, so they need to actually taste like something
• 1 medium cucumber: English cucumbers work beautifully here since they have thinner skin and fewer seeds, making them crisper and less watery
• 1 small red onion: The onion provides this sharp bite that cuts through the rich feta, and slicing it paper thin makes it palatable even for onion skeptics
• 1 green bell pepper: Adds crunch and a fresh grassy note that balances all the salty elements
• 150 g feta cheese: Spend the extra money on Greek feta if you can find it—the texture is creamier and the flavor is more complex than domestic versions
• 100 g Kalamata olives: These are nonnegotiable for the authentic taste, and make sure they're pitted because nobody wants to deal with pits at the dinner table
• 4 tbsp extra-virgin olive oil: This is your dressing's base, so use something you'd happily drink on its own
• 1 tbsp red wine vinegar: Just enough acid to brighten everything without overwhelming the vegetables' natural flavors
• 1 tsp dried oregano: The Greek herb that ties everything together with its earthy, slightly floral notes
• Salt and freshly ground black pepper: Go easy on the salt since the feta and olives are already plenty salty, but freshly cracked pepper makes a huge difference

Instructions

Prep your vegetables:

Cut the tomatoes into wedges so they hold their shape, slice the cucumber into rounds or half moons, thinly slice the red onion into rings, and cut the bell pepper into strips or bite sized pieces

Combine the vegetables:

Place all the vegetables in your large salad bowl, then add the olives and give everything a gentle toss so the colors are evenly distributed

Add the feta:

Scatter the feta over the top rather than mixing it in, because those creamy white cubes against the colorful vegetables look absolutely stunning on the table

Make the dressing:

Whisk together the olive oil, vinegar, oregano, salt, and pepper until emulsified—taste and adjust if needed, remembering you can always add more but you can't take it back

Dress the salad:

Drizzle the dressing over everything right before serving, and either toss gently or let guests mix it themselves at the table so they can see how beautiful it looks first

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This salad has become my go-to for impromptu gatherings because it never fails to make people feel cared for. There's something about the combination of colors and flavors that feels like a hug, and I love watching people's faces light up when they take that first bite and realize this isn't just another boring salad.

Choosing Your Vegetables

I've discovered that the best Greek salads start with vegetables that are in season and at their peak. Farmer's market tomatoes in August will make this recipe sing in a way that hothouse tomatoes from January never could. Same with the cucumber—it should feel heavy for its size and have that unmistakable fresh cucumber smell when you cut into it. The vegetables really are doing the heavy lifting here, so treat them well.

Making It Your Own

Sometimes I'll add capers or fresh mint if I want to switch things up, and during summer when my herb garden is going crazy, I'll toss in some fresh basil or parsley. My neighbor swears by adding a pinch of dried mint to the dressing, and I've seen versions with caper berries or even artichoke hearts. The framework is solid enough that you can play with it without breaking anything.

Serving Suggestions

This salad is substantial enough to be a light meal on its own, especially with some crusty bread to soak up those juices at the bottom of the bowl. It's also perfect alongside grilled fish or lamb, and I've even served it as part of a mezze spread with hummus and tzatziki. The key is letting it come to room temperature before serving—that's when the olive oil really coats everything and the flavors open up.

• Toast some thick slices of sourdough to rub with garlic and olive oil for the perfect accompaniment
• Pair with a crisp Assyrtiko or a dry rosé for a complete Mediterranean experience
• Save any leftovers—the flavors actually get better overnight, though the texture will soften

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Every time I make this salad, I think about how the simplest recipes are often the ones that stay with us the longest. Good ingredients treated with respect—sometimes that's exactly what we need.

Recipe Q&A

→ What makes Kalamata olives special in this salad?

Kalamata olives add a distinctive briny and slightly fruity flavor that complements the freshness of the vegetables and the creaminess of the feta.

→ Can I prepare the salad ahead of time?

For best texture, keep the dressing separate and combine just before serving to maintain the crispness of the vegetables.

→ What dressing ingredients enhance the salad’s flavor?

A simple mix of extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper highlights the Mediterranean profile beautifully.

→ Are there any suitable additions for extra flavor?

Fresh oregano leaves or capers can be added to boost aroma and taste, pairing well with the core ingredients.

→ How should I serve this salad for best results?

Serve chilled or at room temperature, allowing guests to toss gently to distribute the dressing evenly over the crisp vegetables and cheese.