Lemon-Infused Greek Salad with Kalamata Olives and Feta

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

A vibrant salad combining crisp cucumbers, ripe tomatoes, briny Kalamata olives, and creamy feta, all tossed in a bright lemon-oregano dressing. This Greek recipe (vegetarian), ready in about 15 minutes, pairs cucumbers, ripe tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large salad bowl, combine 2 medium diced cucumbers, 3 chopped ripe tomatoes, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
  2. Step 2: In a small bowl, whisk together 4 tbsp extra virgin olive oil, 3 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 vegetables and toss gently to coat evenly.
  4. Step 4: Add 6 oz cubed feta cheese on top and gently mix once more. Serve immediately or chill for 15 minutes to meld flavors.

Frequently asked questions

How long does Lemon-Infused Greek 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 Lemon-Infused Greek 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 cucumbers from drying out.

Can I substitute ingredients in Lemon-Infused Greek 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 Lemon-Infused Greek 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 Lemon-Infused Greek 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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