Classic Greek Village Salad with Feta and Kalamata Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing, rustic salad bursting with ripe tomatoes, crisp cucumbers, tangy feta, and briny Kalamata olives dressed with oregano and olive oil. This mediterranean-inspired salads (vegetarian, mediterranean) ready in about 15 minutes pairs ripe tomatoes, cucumber, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 3 large, cut into wedges ripe tomatoes
• 1 medium, sliced into half-moons cucumber
• 1 small, thinly sliced red onion
• 1/2 cup pitted Kalamata olives
• 6 oz block, cut into cubes feta cheese
• 1/4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a large salad bowl, combine 3 large ripe tomatoes cut into wedges, 1 medium cucumber sliced into half-moons, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
2. Step 2: Add 6 oz cubed feta cheese on top of the vegetables.
3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, and salt and black pepper to taste until well emulsified.
4. Step 4: Drizzle the dressing over the salad and gently toss everything together right before serving to keep the feta intact and the vegetables crisp.