Greek Salad Kalamata Feta

Last summer, my neighbor Maria brought over a bowl of this salad after she caught me struggling through a heatwave without air conditioning. The simple combination of vegetables and feta tasted like sitting in a taverna by the sea, even in my stuffy apartment.

I served this at my first dinner party back in September, nervous about everything. Everyone gathered around the bowl, spearing feta cubes and talking over each other, and suddenly I realized the food was doing all the work for me.

Ingredients

• Ripe tomatoes: They should feel heavy and give slightly when pressed, which means they will release juices into the dressing
• English cucumber: The thinner skin means no peeling necessary, though regular cucumbers work if you remove the tough outer layer
• Red onion: Soaking the slices in ice water for ten minutes takes away that harsh bite that lingers too long
• Green bell pepper: Look for one with smooth, tight skin and a fresh, vegetal smell
• Kalamata olives: These dark purple beauties bring a rich, winey flavor that black olives just cannot match
• Block feta: Buying it whole and cutting it yourself keeps the texture creamy instead of crumbly and dry
• Extra-virgin olive oil: This is not the place for your neutral cooking oil, you want something grassy and peppery
• Red wine vinegar: Adds just enough acidity to wake everything up without overwhelming the vegetables
• Dried oregano: The Greek variety has a more intense, floral flavor than the Italian kind

Instructions

Prep your vegetables:

Cut the tomatoes into thick wedges so they hold their shape, slice the cucumber into half moons, and cut the onion into thin half rings

Build the base:

Toss the tomatoes, cucumber, onion, and bell pepper together in your largest bowl, letting the colors tumble against each other

Add the briny elements:

Scatter the olives across the vegetables and give everything a gentle turn so they are distributed throughout

Top with feta:

Arrange the feta cubes over the top rather than mixing them in, so guests can see that beautiful white contrast

Make the dressing:

Whisk the olive oil, vinegar, oregano, salt, and pepper until the mixture looks thick and slightly cloudy

Dress and serve:

Drizzle the dressing over the salad right before eating, or serve it on the side and let everyone dress their own portion

Save

My cousin tried to make this once but used shredded cheddar instead of feta, and we still laugh about it five years later. Some substitutions work, but that particular one taught me that respecting the original recipe is sometimes the smartest choice.

Making It Your Own

Sometimes I add capers when I want an extra pop of brightness, their salty tang plays so well with the creamy feta. A handful of fresh herbs like mint or parsley can transform this into something entirely new while keeping the spirit intact.

The Secret To Perfect Cucumbers

After slicing your cucumbers, sprinkle them with salt and let them sit in a colander for about ten minutes. This draws out excess water so your dressing does not get watered down, and it makes the cucumber texture stay satisfyingly crisp even after the salad has been dressed.

Serving Suggestions That Work

This salad shines alongside grilled fish or lamb, but honestly, I have eaten it as a full meal with crusty bread more times than I can count. The trick is finding a loaf with a chewy crust that can hold up when you drag it through those accumulated juices at the bottom of the bowl.

• Grill some pita until charred and use it to scoop up the salad
• Pair it with roasted chicken for a complete dinner
• Keep it simple and let the salad be the star with just good bread

Save

Every time I make this now, I think of Maria and that sweltering July afternoon, and how sometimes the simplest food carries the deepest memories.

Recipe FAQs

→ What makes Kalamata olives special in this salad?

Kalamata olives add a distinctive briny and slightly fruity flavor that complements the crisp vegetables and creamy feta, enhancing the Mediterranean character.

→ Can I use a different cheese instead of feta?

Feta’s tangy and crumbly texture works best, but halloumi or goat cheese can be used for a similar creamy contrast.

→ How should the dressing be prepared for best flavor?

Whisk extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined to create a balanced, zesty dressing.

→ Is this salad suitable for special diets?

This dish is vegetarian and gluten-free, making it suitable for those dietary preferences without compromising on taste.

→ Can I prepare this salad ahead of time?

It’s best served fresh, but you can prepare the vegetables and dressing separately and combine them just before serving to maintain crispness.