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