Greek Salad Kalamata Feta

I was sitting on a stone wall in Crete, watching a grandmother slice tomatoes into a chipped ceramic bowl, when I realized I'd been making Greek salad wrong my whole life. She didn't measure anything. She didn't toss gently. She just built it, dressed it, and served it with a shrug that said this is how it's always been.

The first time I made this for friends, I worried it was too simple. But they kept going back for more, swiping bread through the pooled dressing at the bottom of the bowl. One of them said it tasted like vacation, and I haven't stopped making it since.

Ingredients

• Ripe tomatoes: Use the ripest ones you can find, the kind that smell like summer and give just a little when you press them.
• Cucumber: I peel mine because the skin can taste bitter, but leave it on if you like the color and crunch.
• Red onion: Slice it thin so it doesn't overpower everything else, just a sharp little bite between the sweet tomatoes.
• Green bell pepper: Rings are traditional, but I've used red or yellow when that's what I had, and it still tasted right.
• Feta cheese: Get a block and cube it yourself, the pre-crumbled stuff is drier and doesn't have that creamy, tangy richness.
• Kalamata olives: Pitted saves time, but if you buy them whole, the flavor is deeper and worth the extra minute.
• Extra-virgin olive oil: This is where you use the good stuff, it's not just a base, it's half the flavor.
• Red wine vinegar: Bright and sharp, it wakes everything up without making the salad taste sour.
• Dried oregano: A little goes a long way, it smells like sunshine and tastes like the hills above the sea.

Instructions

Build the base:

Toss the tomatoes, cucumber, onion, and bell pepper into a large bowl. Don't worry about making it look perfect, it should feel abundant and a little wild.

Add the good stuff:

Scatter the olives and feta on top. I like to keep the feta in bigger pieces so you get that creamy surprise in every few bites.

Make the dressing:

Whisk the olive oil, vinegar, oregano, salt, and pepper in a small bowl until it thickens just slightly. Taste it, it should be bold enough to stand up to all those vegetables.

Dress and serve:

Pour the dressing over everything and toss gently, just enough to coat but not so much that the feta crumbles into dust. Serve it right away while everything still has its shape.

Save

My mom started keeping a jar of this dressing in the fridge after I showed her how to make it. Now she puts it on everything, roasted vegetables, grilled chicken, even plain lettuce when she's too tired to think.

How to Make It Taste Like You're Actually in Greece

Use barrel-aged feta if you can find it, the kind that comes packed in brine and tastes salty and tangy and a little funky in the best way. Pour Greek olive oil like you mean it, don't measure, just let it pool at the bottom of the bowl so you can soak it up with bread later.

What to Serve It With

I've eaten this next to grilled lamb, stuffed into pita with hummus, and straight out of the bowl standing at the counter. It works as a side, but it also works as the whole meal if you add some crusty bread and maybe a handful of chickpeas.

Little Changes That Make a Difference

Sometimes I add a few capers for extra brine, or a handful of fresh parsley when I want it to taste greener. You can swap the bell pepper colors depending on what looks good at the market, and if you want it a little heartier, throw in some cooked chickpeas or white beans.

• Let the onion sit in cold water for five minutes if the bite is too sharp for you.
• If you're making this ahead, keep the dressing separate until just before serving so nothing gets soggy.
• Leftover salad the next day tastes even better once the flavors have mingled overnight.

Save

This is the kind of recipe that doesn't need much from you, just good ingredients and a little restraint. Let it be what it is, simple, bright, and honest.

Recipe FAQs

→ What type of olives are used in this salad?

Kalamata olives are used for their rich, briny flavor that complements the fresh vegetables and feta.

→ Can I substitute the green bell pepper with another ingredient?

Yes, you can swap green bell pepper for yellow or red bell pepper to add sweetness and color variation.

→ What dressing ingredients enhance the salad's flavor?

The dressing combines extra-virgin olive oil, red wine vinegar, dried oregano, salt, and fresh ground black pepper for a zesty finish.

→ Is this dish suitable for a vegetarian diet?

Yes, it contains no meat or fish and fits well within a vegetarian diet, featuring vegetables, olives, and feta cheese.

→ How can I make the salad more authentic?

Use barrel-aged feta and Greek extra-virgin olive oil to enhance its traditional Mediterranean flavor.

→ What are good pairings for this salad?

It pairs well with grilled meats, pita bread, or as part of a mezze platter for a balanced meal.