Lemon-Dill Greek Salad with Feta and Kalamata Olives
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 salads (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
Instructions
- 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.
- 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.
- Step 3: Pour the lemon-oregano dressing over the salad vegetables and toss gently to coat.
- 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.
- Step 5: Serve immediately or chill for 10 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Greek 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 Lemon-Dill Greek 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 cucumber, diced from drying out.
Can I substitute ingredients in Lemon-Dill Greek 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 Lemon-Dill Greek 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 Lemon-Dill Greek 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.
Related recipes
Feta and Watermelon Summer Salad with Mint and Kalamata Olives
Fresh Greek Village Salad with Kalamata Olives and Feta
Crisp Greek Salad with Feta and Kalamata Olives
Tomato and Feta Cheese Salad with Fresh Herbs
Pan-Seared Greek Halloumi Salad with Cherry Tomatoes and Cucumber
Greek-Style Chickpea Salad with Cucumber and Feta
