Greek-Style Tomato and Cucumber Salad with Feta and Kalamata Olives
A refreshing, crisp salad combining juicy tomatoes, cool cucumbers, briny Kalamata olives, and creamy feta cheese dressed in a tangy red wine vinaigrette. This Greek recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, English cucumber, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, chopped into 1-inch pieces ripe tomatoes
- 1 large, diced into 1/2-inch cubes English cucumber
- 1/2 cup, pitted and halved Kalamata olives
- 6 oz, crumbled feta cheese
- 1 small, thinly sliced red onion
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp, chopped for garnish fresh parsley
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, combine 4 chopped medium ripe tomatoes, 1 large diced English cucumber, 1/2 cup pitted Kalamata olives, 6 oz crumbled feta cheese, and 1 small thinly sliced red onion. Toss gently to mix.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the salad ingredients and toss carefully to coat all the vegetables and cheese evenly.
- Step 4: Garnish the salad with 1 tbsp chopped fresh parsley and serve immediately or chill for 15 minutes to meld flavors.
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