Crisp Greek Salad with Feta and Kalamata Olives
A refreshing blend of crisp vegetables, tangy feta, and briny Kalamata olives tossed in a simple oregano-lemon vinaigrette. This greek-inspired salads (vegetarian, mediterranean) ready in about 15 minutes pairs large cucumber, diced, medium ripe tomatoes, chopped, small 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Pour the dressing over the vegetables and toss gently to coat evenly.
- Step 4: Sprinkle 6 oz crumbled feta cheese over the top of the salad and toss lightly one more time.
- Step 5: Serve immediately or chill for 15 minutes to allow flavors to meld for a refreshing, crisp salad.
Frequently asked questions
How long does Crisp 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 Crisp 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 large cucumber, diced from drying out.
Can I substitute ingredients in Crisp 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 Crisp 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 Crisp Greek Salad with Feta and Kalamata Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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