Greek Salad with Kalamata Olives (Printable)

Vibrant Mediterranean salad with crisp vegetables, briny Kalamata olives, and creamy feta cheese.

# What You'll Need:

→ Vegetables

01 - 2 large ripe tomatoes, cut into wedges
02 - 1 medium cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced

→ 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

# Directions:

01 - Combine tomatoes, cucumber, red onion, and green bell pepper in a large salad bowl.
02 - Add Kalamata olives and gently toss vegetables together.
03 - Scatter feta cheese evenly over the top of the salad.
04 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
05 - Drizzle dressing over salad just before serving.
06 - Gently toss to combine or serve as is, allowing guests to mix at the table.

# Expert Tips:

01 -
  • No cooking required, just chopping and assembling
  • Gets better as it sits, making it perfect for leftovers
  • The dressing comes from the vegetables themselves as they marry
02 -
  • Never refrigerate your tomatoes, it kills their flavor and texture
  • Let the dressed salad sit for 10 minutes before serving, the vegetables will release their juices and create their own additional dressing
  • Traditional Horiatiki salad doesn't include lettuce, it's all about the chunky vegetables
03 -
  • Use a serrated knife to cut tomatoes, it prevents crushing and preserves their shape
  • If your feta is too salty, rinse it under cold water before adding to the salad

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