Greek salad with Kalamata olives (Printable)

Vibrant salad with tomatoes, cucumbers, Kalamata olives, feta, and herbs in olive oil dressing.

# What You'll Need:

→ Vegetables

01 - 4 ripe tomatoes, cut into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ Cheese

05 - 5 oz feta cheese, cut into cubes or crumbled

→ Olives

06 - 3.5 oz Kalamata olives, pitted

→ Dressing

07 - 4 tablespoons extra virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh oregano leaves (optional)

# Directions:

01 - In a large salad bowl, combine the tomatoes, cucumber, red onion, and bell pepper.
02 - Add the pitted Kalamata olives and gently toss to mix.
03 - Top the salad with the feta cheese cubes or crumbles.
04 - Whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl.
05 - Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
06 - Optionally, garnish with fresh oregano leaves and serve immediately.

# Cooking Tips:

01 -
  • It comes together in the time it takes to set the table, no stove required.
  • The salty feta and briny olives make every bite feel indulgent without any guilt.
  • Leftovers somehow taste even better the next day when the flavors have mingled.
02 -
  • Never salt the tomatoes ahead of time or they will release too much water and make the salad soupy.
  • Toss the salad just before serving, not earlier, or the cucumbers will go limp and lose their snap.
03 -
  • Let the salad sit for five minutes after dressing so the flavors can marry, but no longer or it will wilt.
  • Use a wooden spoon to toss, not metal, it is gentler on the feta and keeps it from turning to mush.

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