Greek Salad with Kalamata Olives (Printable Version)

Fresh Mediterranean salad with tomatoes, cucumbers, olives and feta, dressed with zesty oregano vinaigrette.

# What You Need:

01 - 3 medium ripe tomatoes, cut into wedges

02 - 1 large 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 - 3 tablespoons extra-virgin olive oil

08 - 1 tablespoon red wine vinegar

09 - 1 teaspoon dried oregano

10 - 1/4 teaspoon sea salt

11 - 1/4 teaspoon freshly ground black pepper

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

02 - Add the feta cheese and Kalamata olives to the vegetable mixture.

03 - In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well blended.

04 - Pour the dressing over the salad and gently toss to combine.

05 - Serve immediately, garnished with a sprinkle of additional oregano if desired.

01 -

The contrast between the sharp feta and juicy tomatoes creates a flavor explosion that store-bought salads never quite capture.
It comes together in minutes but tastes like you spent hours perfecting the balance of briny, creamy, and fresh.

02 -

Room temperature tomatoes release more of their juices and flavor than cold ones straight from the fridge.
Adding the dressing just before serving prevents the vegetables from becoming soggy and maintains that perfect crisp-tender texture.

03 -

When mixing the dressing, add a small clove of minced garlic and let it sit for 5 minutes before pouring over the salad for a subtle depth that transforms the whole dish.
Cut your vegetables slightly larger than you think you should, as they will soften slightly once dressed.