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Fresh Greek Salad with Feta & Olives

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A light, refreshing Mediterranean salad featuring ripe tomatoes, crisp cucumbers, Kalamata olives, and creamy block feta cheese, tossed in a zesty lemon-oregano vinaigrette. Perfect for a quick, wholesome meal or side dish.

Ingredients

Scale
  • 2 large ripe tomatoes, cut into wedges
  • 1 medium cucumber, peeled if waxed, sliced into half-moons
  • 1/2 red onion, thinly sliced (soak in cold water for 10 minutes to mellow sharpness)
  • 1 green bell pepper, sliced into rings (optional)
  • 1/2 cup Kalamata olives, pitted and halved
  • 6 oz block feta cheese, sliced or cubed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove, finely minced (optional)

Instructions

  1. Rinse all fresh produce thoroughly. Cut the tomatoes into wedges, peel and slice the cucumber into half-moons, and thinly slice the red onion. Soak the onion slices in cold water for about 10 minutes if a milder flavor is desired, then drain well. Slice the green bell pepper into thin rings if using.
  2. Pit the Kalamata olives if not already pitted, then halve them. Slice or cube the block of feta cheese.
  3. In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, black pepper, and minced garlic if using. Whisk or shake vigorously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, combine the prepared vegetables and olives. Pour the dressing over the salad and toss gently but thoroughly, ensuring everything is coated without breaking the tomatoes or feta.
  5. Gently fold in the sliced or cubed feta cheese last to keep it intact and creamy. Taste and add a pinch more salt or lemon juice if desired.
  6. Transfer the salad to a serving platter or individual bowls. Optionally, sprinkle fresh oregano leaves or a dusting of black pepper on top and serve immediately.

Notes

Keep the dressing separate if preparing ahead to prevent sogginess. Use block feta cheese for creamier texture rather than pre-crumbled. Soaking red onion slices in cold water mellows sharpness. Avoid overdressing to keep salad crisp. For a dairy-free version, substitute feta with marinated tofu.

Nutrition

Keywords: Greek salad, feta cheese, Kalamata olives, Mediterranean salad, fresh salad, lemon oregano dressing, healthy salad, vegetarian salad, easy salad recipe

Find it online: https://sweetstirring.com/fresh-greek-salad-with-feta-olives-recipe-easy-light-mediterranean-delight/