Crisp Greek Salad with Feta and Kalamata Olives

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A refreshing blend of crisp vegetables, tangy feta, and briny Kalamata olives tossed in a simple oregano-lemon vinaigrette. This Greek-inspired salad recipe (vegetarian, mediterranean), ready in about 15 minutes, pairs cucumber, diced, ripe tomatoes, chopped, red onion, thinly sliced 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 180 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

• 1 large cucumber, diced
• 3 medium ripe tomatoes, chopped
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 6 oz feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large salad bowl, combine 1 large diced cucumber, 3 chopped medium tomatoes, 1 small thinly sliced red onion, and 1/2 cup pitted and halved Kalamata olives.
2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetables and toss gently to coat evenly.
4. Step 4: Sprinkle 6 oz crumbled feta cheese over the top of the salad and toss lightly one more time.
5. Step 5: Serve immediately or chill for 15 minutes to allow flavors to meld for a refreshing, crisp salad.