Greek Salad Kalamata Feta (Print Version)
A refreshing mix of fresh vegetables, Kalamata olives, and rich feta cheese with a zesty dressing.
# What You'll Need:
→ Vegetables
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
→ Cheese & Olives
05 - 5 oz feta cheese, cut into cubes or crumbled
06 - 3.5 oz Kalamata olives, pitted
→ Dressing
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
# How to Make It:
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 of the vegetable mixture.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
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.
# Expert Advice:
01 -
- The briny olives and tangy feta create that perfect salty bite that makes everything else taste brighter
- It comes together in fifteen minutes but tastes like something youd wait hours for at a restaurant
02 -
- Letting the dressed salad sit for more than thirty minutes will make everything soggy and sad
- The best feta will be stored in brine, not vacuum sealed, so look for those white tubs in the specialty cheese section
03 -
- Use a vegetable peeler to create ribbons instead of slices if you want it to look more elegant
- The dressing ratio should lean heavy on the oil, maybe four to one against the vinegar