Greek Salad with Feta Olives (Print Version)

Fresh mix of tomatoes, cucumber, olives, and creamy feta with herb dressing, perfect for light meals.

# What You Need:

01 - 2 large ripe tomatoes, cut into wedges

02 - 1 medium cucumber, peeled and sliced

03 - 1 small red onion, thinly sliced

04 - 1 green bell pepper, sliced

05 - 5 oz feta cheese, cut into cubes or crumbled

06 - 3.5 oz Kalamata olives, pitted

07 - 4 tbsp extra-virgin olive oil

08 - 1 tbsp red wine vinegar

09 - 1 tsp dried oregano

10 - Salt and freshly ground black pepper, to taste

01 - In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.

02 - Add the Kalamata olives and gently toss the vegetables together.

03 - Scatter the feta cheese over the top.

04 - In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

05 - Drizzle the dressing over the salad just before serving.

06 - Gently toss to combine or serve as is, allowing guests to mix at the table.

01 -

It comes together in literally fifteen minutes but tastes like you spent hours thinking about balance and texture
The combination of creamy feta against crisp vegetables creates this perfect contrast that keeps every bite interesting

02 -

This salad needs to sit at room temperature for at least ten minutes after dressing so the flavors can marry, but don't let it sit much longer than an hour or the vegetables will start weeping and lose their crunch
The quality of your olive oil literally makes or breaks this recipe—I learned this the hard way when I once used a cheap brand and the whole thing tasted flat and sad

03 -

Don't refrigerate your tomatoes—it kills their flavor and makes them mealy, so keep them on the counter until you're ready to use them
If you're making this ahead, keep the dressing separate and add it just before serving so everything stays crisp and vibrant