Lemon-Dill Greek Salad with Feta and Kalamata Olives

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A refreshing salad featuring crisp cucumber and tomato tossed in a bright lemon-dill dressing with creamy feta and salty Kalamata olives. This Greek-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cucumber, diced, ripe tomatoes, chopped, red onion, thinly 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 180 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

• 2 cups cucumber, diced
• 1 1/2 cups ripe tomatoes, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 3/4 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large salad bowl, combine 2 cups diced cucumber, 1 1/2 cups chopped ripe tomatoes, 1/4 cup 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.
3. Step 3: Pour the lemon-oregano dressing over the salad vegetables and toss gently to coat.
4. Step 4: Sprinkle 3/4 cup crumbled feta cheese and 2 tbsp chopped fresh dill evenly over the salad and give a light toss just to distribute.
5. Step 5: Serve immediately or chill for 10 minutes to allow flavors to meld.