Greek salad with Kalamata olives

I was standing in my kitchen on a warm July evening, staring at a basket of overripe tomatoes from the farmers market, when my neighbor knocked with a block of feta and a jar of olives. She said her flight got canceled and she couldn't use them. Twenty minutes later, we were sitting on the porch with bowls of this salad, and I realized sometimes the best meals happen by accident.

I started making this every time friends came over unannounced, and it became my unofficial signature dish. One summer, I made it three times in one week because people kept asking for the recipe. Now, every time I slice into a cucumber, I think about those evenings and how something so simple can make people stay a little longer.

Ingredients

• Ripe tomatoes: Use the ones that smell sweet and give slightly when pressed, they carry the whole salad with their juice.
• Cucumber: I peel mine because the skin can be bitter, but leave it on if yours are fresh from the garden.
• Red onion: Slice it thin and soak in cold water for five minutes if you want less bite.
• Green bell pepper: Adds crunch and a faint sweetness that balances the tangy dressing.
• Feta cheese: Go for a block you cube yourself, the pre-crumbled kind never has the same creamy texture.
• Kalamata olives: Their deep, almost wine-like flavor is what makes this taste unmistakably Greek.
• Extra virgin olive oil: Use the good stuff, you will taste the difference in every forkful.
• Red wine vinegar: Just enough acidity to wake everything up without overpowering the vegetables.
• Dried oregano: A pinch of this and suddenly the kitchen smells like a hillside in Crete.
• Salt and black pepper: Taste before serving, the olives and feta are salty so you might need less than you think.

Instructions

Prep the Vegetables:

Toss the tomato wedges, cucumber slices, onion, and bell pepper into a large bowl. Let them sit together while you work on the dressing so they start to mingle.

Add the Olives:

Scatter the Kalamata olives over the vegetables and give everything a gentle toss with your hands. It feels more connected that way.

Top with Feta:

Place the feta cubes on top, resist the urge to toss them in yet or they will crumble too much.

Make the Dressing:

Whisk the olive oil, vinegar, oregano, salt, and pepper in a small bowl until it looks cloudy and thick. Taste it on a piece of tomato to check the balance.

Dress and Toss:

Drizzle the dressing over the salad and toss gently, letting the feta break just a little. Some chunks should stay whole for texture.

Garnish and Serve:

If you have fresh oregano, tear a few leaves over the top. Serve right away while everything is still cold and crisp.

Save

There was a potluck where someone brought grilled lamb, and this salad sat beside it, soaking up the smoky juices. People kept going back for more, not because it was fancy, but because it tasted honest and bright. That night, I learned that the best food doesn't need to be complicated.

Serving Suggestions

I like to serve this with warm pita or a crusty baguette to soak up the dressing pooling at the bottom of the bowl. It pairs beautifully with grilled chicken, lamb kebabs, or even a simple piece of seared fish. On nights when I want something lighter, I add cooked chickpeas or sliced avocado to make it a full meal on its own.

Storage and Leftovers

If you have leftovers, store them in an airtight container in the fridge, but keep the dressing separate if you can. The vegetables will soften overnight, but the flavors deepen in a way that makes the second serving almost better. I have eaten cold Greek salad straight from the container for breakfast more times than I care to admit.

Variations and Swaps

Sometimes I swap the red wine vinegar for fresh lemon juice when I want a brighter, more citrusy note. If you cannot find Kalamata olives, any briny black olive will do, though the flavor will be a bit different. You can also add a handful of capers or a few anchovy fillets for extra saltiness if you are feeling adventurous.

• Try adding a handful of fresh dill or parsley for an herby twist.
• Use crumbled goat cheese instead of feta for a tangier, creamier bite.
• Toss in some cooked orzo or quinoa to turn this into a hearty grain salad.

Save

This salad has become my answer to busy weeknights, last minute guests, and those moments when I just need something fresh and uncomplicated. I hope it finds a place in your kitchen the way it has in mine.