Lemon-Infused Greek Salad with Kalamata Olives and Feta

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Ingredients

• 2 medium, diced cucumbers
• 3 medium, chopped ripe tomatoes
• 1 small, thinly sliced red onion
• 1/2 cup, pitted Kalamata olives
• 6 oz, cubed feta cheese
• 4 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.