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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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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