Greek Salad Kalamata Feta

My first taste of authentic Greek salad came from a sun-drenched taverna in Santorini, where the owner's grandmother still made every bowl herself. She laughed when I asked for a recipe, saying you learn by feeling and tasting, not measuring. That afternoon changed how I think about simple food forever.

Last summer, I made this for a backyard barbecue and watched my vegetable-hating nephew go back for thirds. He kept picking out all the feta cubes first, then asked if we could have this salad every week. Sometimes the simplest dishes win over even the toughest crowds.

Ingredients

• 2 large ripe tomatoes: Look for tomatoes that feel heavy and yield slightly to gentle pressure, they should smell like summer sunshine
• 1 medium cucumber: English or Persian cucumbers work beautifully since they have thinner skins and fewer seeds
• 1 small red onion: Soaking the sliced onion in cold water for 10 minutes mellows the bite if you are sensitive to raw onion
• 1 green bell pepper: The crisp crunch and slight bitterness balance perfectly with the creamy feta
• 100 g Kalamata olives: These deep purple gems bring an intense briny kick that defines the salad, do not substitute with regular black olives
• 150 g feta cheese: Greek feta made from sheep and goat milk has the tangiest flavor, look for blocks packed in brine rather than pre-crumbled
• 3 tbsp extra virgin olive oil: This is the backbone of the dressing, use your best quality oil for maximum flavor
• 1 tbsp red wine vinegar: Adds just enough acidity to brighten all the vegetables without overpowering them
• 1 tsp dried oregano: The earthy, piney notes tie everything together with that classic Greek profile
• ½ tsp sea salt: Enhances the natural sweetness of the tomatoes and cucumber
• ¼ tsp freshly ground black pepper: Provides a subtle warmth that lingers on the palate
• Fresh oregano leaves: An optional garnish that adds a bright, herbal finish and beautiful color contrast

Instructions

Prep the vegetables:

Cut tomatoes into generous wedges, slice cucumber into half-moons, thinly slice the red onion into rings, and cut the bell pepper into rounds, keeping everything in similar sizes so each bite gets a little of everything.

Build the base:

In a large, wide salad bowl, arrange the tomatoes, cucumber, onion, and bell pepper, gently tossing with your hands to distribute them evenly.

Add the stars:

Scatter the Kalamata olives across the vegetables and crown the salad with feta cubes, reserving a few extra olives for the top.

Whisk the dressing:

In a small bowl, combine olive oil, red wine vinegar, dried oregano, salt, and pepper, whisking vigorously until the mixture thickens slightly and emulsifies.

Bring it together:

Drizzle the dressing over the salad and toss gently with two large spoons, being careful not to break up the feta cubes completely.

Finish and serve:

Scatter fresh oregano leaves on top if using and serve immediately with crusty bread to soak up the juices at the bottom of the bowl.

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This salad has become my go-to contribution to potlucks because it travels well and always disappears first. Something about those vibrant colors and bold flavors makes people gravitate toward it before anything else on the table.

Choosing the Best Tomatoes

Vine-ripened tomatoes make all the difference here since they are the foundation of the dish. I have learned that farmers market tomatoes worth the extra money for this recipe, their sweetness and acidity balance perfectly with the salty feta.

Making It Your Own

While traditionalists might balk at additions, I have discovered that thinly sliced radishes or capers work beautifully here. The key is keeping the spirit of those Mediterranean flavors intact while still making the dish your own.

Serving Suggestions

This salad shines alongside grilled fish or lamb, letting the fresh, bright flavors cut through rich main dishes. It is substantial enough to stand alone as a light lunch with warm pita bread and hummus on the side.

• Let the salad come to room temperature before serving, the flavors are more vibrant when not ice-cold
• Save any leftover dressing in a small jar, it is perfect for drizzling over grilled vegetables tomorrow
• Grilled pita wedges brushed with olive oil and oregano make the perfect accompaniment

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There is something magical about a dish that requires no heat but still delivers such incredible satisfaction. This salad reminds me that sometimes the best things in life are also the simplest.

Recipe FAQs

→ What makes Kalamata olives unique in this salad?

Kalamata olives provide a distinctive briny and slightly fruity flavor that elevates the salad's Mediterranean character, balancing freshness with depth.

→ Can the feta cheese be substituted?

Yes, plant-based feta alternatives can be used for a vegan option without compromising the salad's creamy texture and tang.

→ How should the dressing be prepared for best results?

Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well emulsified for a harmonious coating.

→ Is it better to slice or cube the vegetables?

Wedges for tomatoes and half-moons or rings for cucumber, onion, and peppers provide varied textures, enhancing the salad’s crispness and visual appeal.

→ What garnishes complement this dish?

Fresh oregano leaves add a fragrant herbal note and enhance the authentic Mediterranean profile when sprinkled just before serving.

→ How can this dish be served?

Enjoy it as a light meal on its own, a side to grilled meats, or alongside crusty bread for added texture and flavor contrast.