Greek-Style Tomato and Cucumber Salad with Feta and Kalamata Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the dressing over the salad ingredients and toss carefully to coat all the vegetables and cheese evenly.
  4. Step 4: Garnish the salad with 1 tbsp chopped fresh parsley and serve immediately or chill for 15 minutes to meld flavors.

Frequently asked questions

How long does Greek-Style Tomato and Cucumber 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 Greek-Style Tomato and Cucumber 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 ripe tomatoes from drying out.

Can I substitute ingredients in Greek-Style Tomato and Cucumber 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 Greek-Style Tomato and Cucumber 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 Greek-Style Tomato and Cucumber 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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