Chopped Mediterranean Greek Salad with Feta and Kalamata Olives
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 mediterranean-inspired greek (vegetarian, gluten free) ready in about 15 minutes pairs medium, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta cheese 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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, diced into 1/2-inch pieces ripe tomatoes
- 1 medium, peeled and diced into 1/2-inch cubes cucumber
- 1/4 medium, thinly sliced red onion
- 1/3 cup, pitted and halved Kalamata olives
- 4 oz, crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- to taste salt
- to taste freshly ground black pepper
Instructions
- 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.
- Step 2: Add 1/3 cup pitted and halved Kalamata olives and 4 oz crumbled feta cheese to the bowl.
- 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.
- 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.
Frequently asked questions
How long does Chopped Mediterranean Greek Salad with Feta and Kalamata Olives take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chopped Mediterranean Greek Salad with Feta and Kalamata Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled feta cheese from drying out.
Can I substitute ingredients in Chopped Mediterranean Greek Salad with Feta and Kalamata Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chopped Mediterranean Greek Salad with Feta and Kalamata Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chopped Mediterranean Greek Salad with Feta and Kalamata Olives vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is the best Greek salad I've made! So easy and delicious.
- ★★★★★
So flavorful and refreshing. The dressing was spot on.
- ★★★★★
Cooked this for my wife and she said it's the best Greek salad she's ever had.
