Fresh Greek Village Salad with Kalamata Olives and Feta

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A refreshing mix of crisp lettuce, ripe tomatoes, cucumbers, and tangy Kalamata olives tossed in a bright lemon-oregano dressing with creamy feta. This Greek-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs mixed lettuce leaves, chopped, ripe tomatoes, cut into wedges, cucumber, peeled and 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 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

• 4 cups mixed lettuce leaves, chopped
• 2 medium ripe tomatoes, cut into wedges
• 1 large cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1 cup Feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large salad bowl, combine 4 cups chopped mixed lettuce, 2 medium tomato wedges, 1 large peeled and sliced cucumber, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
2. Step 2: In a small bowl, whisk together 3 tbsp 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 and bright.
3. Step 3: Pour dressing over the salad mixture and toss gently to coat all vegetables evenly.
4. Step 4: Top salad with 1 cup crumbled Feta cheese just before serving for a creamy, salty finish.