Greek Salad Kalamata Feta (Printable)
A refreshing Mediterranean mix of fresh vegetables, Kalamata olives, and creamy feta cheese in a zesty dressing.
# What You Need:
→ Vegetables
01 - 4 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, seeded and sliced into rings
→ 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
→ Garnish (optional)
11 - Fresh oregano leaves or parsley
# Directions:
01 - In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
02 - Top the vegetables with Kalamata olives and feta cheese.
03 - In a small mixing bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until blended.
04 - Pour the dressing over the salad and gently toss to combine, taking care to keep the feta intact.
05 - Garnish with fresh oregano leaves or parsley as desired and serve immediately.
# Expert Tips:
01 -
- It tastes like summer even in the middle of winter, bright and alive in a way that makes you forget about heavy comfort food.
- Theres no cooking involved, which means you can pull this together when the kitchen feels like the last place you want to be.
02 -
- If your tomatoes aren't ripe, this salad will taste flat and disappointing, wait a few days or buy them from somewhere that actually lets them ripen.
- Don't skip the oregano, it's the thing that makes this taste Greek instead of just a chopped vegetable bowl.
03 -
- Always taste your feta before you add salt to the dressing, some blocks are salty enough on their own.
- If you have fresh oregano, use it as a garnish but keep the dried oregano in the dressing, they do different things.