Easy & Healthy Mediterranean Greek Salad with Feta & Olives – Must-Try!

Introduction

Cooking has always been more than just putting ingredients together; it’s about preserving stories and memories that stretch back through generations. Watching my grandmother in a sunlit kitchen, her hands moving skillfully while humming softly, I learned that recipes aren’t just instructions — they’re a connection to family and tradition. Sometimes a little too much olive oil would spill on the counter or the feta would crumble into unexpected shapes, but those imperfections made the dishes feel alive. That same warmth and honest simplicity is what I try to capture when making a Mediterranean Greek Salad with feta and olives—a dish that brings freshness, tang, and a sense of celebration to any table. It’s never just salad; it’s a small ritual of love, heritage, and the joy of sharing food with those you care about. Print

Ingredients and measurement

3 medium ripe tomatoes, cut into wedges 1 cucumber, peeled and sliced into half moons 1/2 red onion, thinly sliced 1 green bell pepper, sliced 1/2 cup Kalamata olives, pitted 3/4 cup crumbled feta cheese 1/4 cup extra virgin olive oil 1 tablespoon red vinegar 1 teaspoon dried oregano Sea salt, to taste Freshly ground black pepper, to taste

Preparing time

15 minutes

Cooking time

0 minutes

Instructions

Step 1: Prep the veggies

Chop the tomatoes, cucumber, red onion, and bell pepper, then toss them in a large mixing bowl. Sometimes I get a bit too eager and end up with uneven slices, but hey, rustic is charming!

Step 2: Add olives

Drop in the Kalamata olives with the chopped veggies. I like when they sneak little bursts of briney goodness in every bite.

Step 3: Make the dressing

Whisk together the olive oil, red vinegar, oregano, salt, and pepper in a small bowl. I once forgot the vinegar and ended up with a salad that was missing its zing — don’t skip it!

Step 4: Combine

Pour the dressing over the veggies and gently toss until everything’s evenly coated. Be gentle here unless you want a kitchen covered in olive oil (guilty as charged).

Step 5: Finish and serve

Top the salad with crumbled feta cheese. Serve immediately or pop it in the fridge for a little chill. I’m usually impatient and dig in right away, but chilled it’s a whole other vibe!

Notes

Freshness counts

Using ripe tomatoes makes all the difference. I once used tomatoes that were too firm, and the salad felt a little…meh.

Adjust seasoning

Salt and pepper are your friends—taste as you go! Sometimes I underestimate the salt and end up fixing it last minute.

Olive oil quality

A good extra virgin olive oil will elevate this simple salad. One time I skimped on the oil and the dressing was kinda flat—lesson learned!

Cooking tips : Preparing Fresh Vegetables

Choosing and handling fresh produce

When picking tomatoes and cucumbers, make sure they’re ripe but still firm—soft tomatoes can get mushy in the salad. I’ve learned the hard way that peeling cucumbers when they have thick skin makes the texture nicer; otherwise, it’s a little bitter and tricky for some guests. Also, slicing veggies into similar sizes helps everything mix and eat smoothly, no one wants giant onion chunks stealing the show!

Balancing flavors with olives and feta

Kalamata olives bring just that salty kick that brightens the whole thing, but watch out—sometimes they’re more bitter than expected. If that happens, I rinse them briefly with water. Feta cheese on top adds creaminess and tang that’s totally irresistible. Pro tip: crumble it by hand rather than chopping, so you get those perfect little clouds of cheese everywhere.

Mixing the dressing gently

I swear, whisking the olive oil, vinegar, oregano, salt, and pepper together is like a mini ritual. Don’t rush it! Pour it slowly over the veggies and toss gently, or else you’ll bruise the tomatoes and release watery mess instead of juicy freshness.

Cooking tips : Serving and Storing

Best timing for serving

I usually like to chill the salad for 10–15 minutes to let the flavors marry, but if I’m super hungry, eating it right away works too! Just don’t wait too long or the veggies get soggy.

FAQ

Can I use a different type of cheese instead of feta?

Sure! Goat cheese or ricotta salata are tasty swaps, though feta’s tangy punch is pretty special here.

What if I don’t have Kalamata olives?

Black olives or green olives can work, just expect a mild change in flavor. Avoid those stuffed or flavored ones—they can overpower the salad.

How can I make the salad less salty?

Cut back on the olives or feta a bit, or rinse your olives under cold water before adding. Also, taste the dressing before pouring it all over; you can always add more salt later.

Can I prepare this salad in advance?

It’s best fresh, but you can make it up to 2 hours ahead, stored separately from the feta to keep it crumbly and bright. Toss everything just before serving.

Conclusion

This salad is honestly one of those simple, fresh dishes that never disappoints—perfect for when you want something light but still full of flavor. The combination of juicy tomatoes, crisp cucumber, and that salty tang from feta just feels like summer in a bowl. I remember one time I forgot to chill it before a quick lunch with friends, and even though it was a bit warm, everyone kept going back for more. It’s forgiving like that! Plus, the oregano and red vinegar dressing is the kind of easy magic that pulls everything together without any fuss. Whether it’s a quick weekday meal or part of a bigger spread, it’s always a hit and kind of makes you feel like you nailed it, even if your kitchen looks like a tornado hit it.

Suggestions of another similar recipes

Greek Chickpea Salad with Lemon Dressing

Try swapping the cucumber and peppers for a big can of chickpeas, add cherry tomatoes and lots of fresh parsley, then toss it all in a tangy lemon-olive oil dressing. It’s hearty but still fresh and super easy to throw together.

Roasted Vegetable and Feta Medley

Roast some bell peppers, zucchini, and red onion until they’re caramelized and sweet, then mix with olives and feta. The warm veggies change the texture and flavor but keep that familiar Mediterranean vibe.

Cucumber and Tomato Quinoa Bowl

Cook some quinoa and let it cool, then toss with chopped tomato, cucumber, olives, and feta. Drizzle with a lemony olive oil dressing for a filling, protein-packed twist that still tastes like summer.