Go Back

Traditional Greek Salad with Feta & Olives

A refreshing and authentic Mediterranean salad featuring crisp vegetables, tangy feta cheese, and briny Kalamata olives.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 large ripe tomatoes cut into wedges
  • 1 cucumber sliced into half-moons
  • 1 green bell pepper sliced into rings
  • 1/2 red onion thinly sliced
  • 200 g feta cheese kept in one block
  • 1/2 cup Kalamata olives pitted
Dressing
  • 1/4 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 pinch salt and pepper to taste

Equipment

  • Large shallow bowl
  • Small mixing bowl
  • Chef's knife

Method
 

Instructions
  1. Slice the tomatoes into 2 cm wedges.
  2. Slice the cucumber into 0.5 cm thick half-moons.
  3. Cut the bell pepper into rings and remove seeds.
  4. Thinly slice the red onion into delicate slivers.
  5. Combine tomatoes, cucumber, bell pepper, and red onion in a large shallow bowl and toss gently.
  6. Place the block of feta cheese on top of the vegetable mixture.
  7. Scatter the olives around the feta.
  8. Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.
  9. Drizzle the dressing over the vegetables.
  10. Garnish with fresh oregano leaves and serve immediately.

Notes

Store in an airtight container in the fridge for up to 2 days; keep feta separate and dress just before serving to maintain freshness.