Fresh Greek Village Salad with Kalamata Olives and Feta
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 salads (vegetarian) ready in about 15 minutes pairs mixed lettuce leaves, chopped, medium ripe tomatoes, cut into wedges, large 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
- 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.
- 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.
- Step 3: Pour dressing over the salad mixture and toss gently to coat all vegetables evenly.
- Step 4: Top salad with 1 cup crumbled Feta cheese just before serving for a creamy, salty finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Greek Village Salad with Kalamata Olives and Feta 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 Fresh Greek Village Salad with Kalamata Olives and Feta?
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 mixed lettuce leaves, chopped from drying out.
Can I substitute ingredients in Fresh Greek Village Salad with Kalamata Olives and Feta?
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 Fresh Greek Village Salad with Kalamata Olives and Feta 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 Fresh Greek Village Salad with Kalamata Olives and Feta 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.
Related recipes
Rustic Greek Village Salad with Feta and Kalamata Olives
Horiatiki Greek Village Salad with Kalamata Olives and Feta
Pan-Seared Greek Halloumi Salad with Cherry Tomatoes and Cucumber
Feta and Watermelon Summer Salad with Mint and Kalamata Olives
Greek Orzo Salad with Feta, Kalamata Olives, and Mint
Pan-Seared Halloumi Salad with Cherry Tomatoes and Mint
