Greek Salad with Feta and Kalamata Olives

Few dishes capture the vibrant flavors of the Mediterranean like a Greek Salad with Feta and Kalamata Olives. Fresh, colorful, and incredibly simple to prepare, this salad is a timeless classic that celebrates the beauty of wholesome ingredients. Juicy tomatoes, crisp cucumbers, tangy red onions, and briny olives come together under a drizzle of olive oil and lemon — topped with rich, creamy feta cheese.

Originating from Greece and known locally as Horiatiki, this salad is traditionally rustic and bursting with natural flavor. It’s a refreshing reminder that sometimes the simplest combinations are the most satisfying. Perfect for warm days, light lunches, or as a side dish to grilled meats, this Greek salad is a celebration of freshness and balance.

Why I Love This Recipe

I love this recipe because it embodies effortless elegance — it’s fresh, fast, and flavorful. Every ingredient shines on its own yet complements the others beautifully. The salty tang of feta pairs perfectly with the sweet juiciness of ripe tomatoes, while the olives and olive oil add a rich, savory depth.

What makes it even better is how customizable it is. You can serve it as a main dish, a side salad, or even spoon it into pita bread for a quick, healthy wrap. It’s also one of those dishes that taste even better after sitting for a few minutes — the vegetables soak up the dressing, making each bite more delicious than the last.

Why It’s a Must-Try Dish

This salad is a must-try because it’s a masterclass in simplicity and freshness. It’s naturally gluten-free, vegetarian, and full of heart-healthy ingredients. It doesn’t rely on heavy dressings or complex techniques — just fresh produce, good olive oil, and quality feta cheese.

Plus, it’s one of those universally loved dishes that can fit into any meal — whether you’re enjoying it alongside grilled chicken, lamb skewers, or crusty bread with hummus. Once you taste the authentic combination of creamy feta and briny Kalamata olives, you’ll understand why this salad is a Mediterranean staple loved worldwide.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes

Servings and Nutrition

• Servings: 4
• Calories: Approximately 220 per serving

Course and Cuisine

• Course: Salad / Side Dish
• Cuisine: Greek / Mediterranean

Ingredients

For the Salad:

• 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, chopped)
• 1 large cucumber, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced (optional, traditional in Greek salads)
• ¾ cup Kalamata olives, pitted
• ½ cup feta cheese, cut into cubes or crumbled
• 1 tablespoon fresh parsley or oregano, chopped

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar (or fresh lemon juice)
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Cooking Directions

1. Prepare the vegetables: Wash and cut all the vegetables — halve the tomatoes, slice the cucumber, thinly slice the red onion, and chop the bell pepper if using.
2. Mix the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Assemble the salad: In a large mixing bowl, combine tomatoes, cucumber, onion, bell pepper, and olives.
4. Add feta and herbs: Gently add the feta cheese and sprinkle fresh herbs over the top.
5. Dress and toss: Pour the dressing over the salad and gently toss everything together to coat evenly.
6. Serve immediately or chill for 10 minutes for the flavors to meld beautifully.

Step-by-Step Preparation Method

Step 1: Wash and prep all the vegetables.
Step 2: Cut the tomatoes, cucumber, onion, and bell pepper into bite-sized pieces.
Step 3: Whisk together olive oil, vinegar, oregano, salt, and pepper for the dressing.
Step 4: Combine vegetables, olives, and feta in a large salad bowl.
Step 5: Pour dressing over the salad and toss gently to mix.
Step 6: Garnish with herbs and serve immediately or refrigerate briefly before serving.

How to Serve This Recipe

Serve your Greek salad chilled or at room temperature. It’s perfect as a light lunch, a side dish with grilled fish or chicken, or part of a Mediterranean-style spread with hummus, tzatziki, and warm pita bread.

For a heartier version, you can serve it over cooked quinoa or couscous. Drizzle with a little extra olive oil before serving for that authentic Greek touch.

Recipe Tips

• Use high-quality olive oil — it makes a huge difference in flavor.
• Don’t overmix the salad, especially after adding feta, to keep the texture intact.
• Use block feta instead of pre-crumbled — it’s creamier and less salty.
• Let it rest for 10–15 minutes before serving to allow the flavors to meld.
• Add a pinch of dried oregano on top just before serving for a more authentic Greek aroma.

Variations

1. Greek Chicken Salad: Add grilled chicken breast slices for extra protein.
2. Avocado Greek Salad: Toss in diced avocado for a creamy, modern twist.
3. Pasta Greek Salad: Mix the salad with cooked and cooled pasta (like rotini or penne) for a picnic-style dish.
4. Quinoa Greek Bowl: Add cooked quinoa or bulgur for a hearty vegetarian meal.
5. Vegan Version: Omit the feta or use a vegan feta alternative made from tofu or cashew.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Avoid freezing: This salad doesn’t freeze well as the fresh vegetables and feta can lose texture when thawed.
• Make-ahead tip: You can prep the vegetables and dressing separately up to 1 day ahead and combine just before serving to keep it crisp.

Special Equipment Needed

• Large salad bowl
• Sharp knife and cutting board
• Whisk or small jar (for mixing dressing)
• Salad tongs or serving spoon

Conclusion

Greek Salad with Feta and Kalamata Olives is more than just a salad — it’s a celebration of freshness, balance, and simplicity. With its crisp vegetables, creamy feta, and briny olives drizzled in golden olive oil, it’s the perfect embodiment of Mediterranean living.

It’s quick to prepare, bursting with color, and endlessly versatile. Whether you’re serving it as a side, a main, or part of a meze spread, this Greek salad brings sunshine and flavor to your table. One bite, and you’ll feel like you’re dining seaside in Santorini.

Print Recipe

Greek Salad with Feta and Kalamata Olives

Author: Laura Bennett Cuisine: Greek Courses: Salad

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 4 Calories: 220 per serving

Description

Few dishes capture the vibrant flavors of the Mediterranean like a Greek Salad with Feta and Kalamata Olives. Fresh, colorful, and incredibly simple to prepare, this salad is a timeless classic that celebrates the beauty of wholesome ingredients.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, chopped)
• 1 large cucumber, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced (optional, traditional in Greek salads)
• ¾ cup Kalamata olives, pitted
• ½ cup feta cheese, cut into cubes or crumbled
• 1 tablespoon fresh parsley or oregano, chopped

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar (or fresh lemon juice)
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the vegetables: Wash and cut all the vegetables — halve the tomatoes, slice the cucumber, thinly slice the red onion, and chop the bell pepper if using.
2. Mix the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Assemble the salad: In a large mixing bowl, combine tomatoes, cucumber, onion, bell pepper, and olives.
4. Add feta and herbs: Gently add the feta cheese and sprinkle fresh herbs over the top.
5. Dress and toss: Pour the dressing over the salad and gently toss everything together to coat evenly.
6. Serve immediately or chill for 10 minutes for the flavors to meld beautifully.

Keywords: Greek Salad with Feta and Kalamata Olives