Chopped Mediterranean Greek Salad with Feta and Kalamata Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, refreshing Greek salad featuring crisp cucumbers, ripe tomatoes, tangy Kalamata olives, and crumbled feta cheese, tossed in a simple olive oil and red wine vinegar dressing. This Greek recipe (vegetarian, gluten free), ready in about 15 minutes, pairs ripe tomatoes, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 medium diced ripe tomatoes, 1 medium peeled and diced cucumber, and 1/4 medium thinly sliced red onion.
  2. Step 2: Add 1/3 cup pitted and halved Kalamata olives and 4 oz crumbled feta cheese to the bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, salt, and freshly ground black pepper to taste until well blended.
  4. Step 4: Pour the dressing over the salad and gently toss everything together until the vegetables and cheese are evenly coated. Serve immediately or chill for 10 minutes to meld flavors.