Lemon-Oregano Greek Salad with Kalamata Olives
A refreshing Mediterranean salad combining crisp cucumbers, ripe tomatoes, Kalamata olives, and feta cheese tossed in a zesty lemon-oregano dressing. This mediterranean-inspired salads ready in about 15 minutes pairs medium, cut into wedges ripe tomatoes, small, thinly sliced red onion, pitted Kalamata olives 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 220 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
- 1 large, diced into 1/2-inch cubes cucumber
- 3 medium, cut into wedges ripe tomatoes
- 1 small, thinly sliced red onion
- 1/2 cup, pitted Kalamata olives
- 6 oz, crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tbsp, fresh lemon juice
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: In a large salad bowl, combine 1 large diced cucumber, 3 medium tomato wedges, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
- Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper until well emulsified.
- Step 3: Pour the lemon-oregano dressing over the vegetables and toss gently to coat everything evenly.
- Step 4: Sprinkle 6 oz crumbled feta cheese and 2 tbsp chopped fresh parsley over the top, giving the salad a final light toss.
- Step 5: Chill the salad for 10 minutes before serving to let flavors meld, then serve as a bright, fresh Mediterranean side dish.
Frequently asked questions
How long does Lemon-Oregano Greek Salad with 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-Oregano Greek Salad with 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 pitted kalamata olives from drying out.
Can I substitute ingredients in Lemon-Oregano Greek Salad with 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-Oregano Greek Salad with 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.
What goes well with Lemon-Oregano Greek Salad with Kalamata Olives?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious. My go-to for a healthy lunch.
- ★★★★★
Loved the fresh flavors. Made it for my kids and they ate it all!
- ★★★★★
This salad was a hit at my dinner party! The lemon and oregano were perfect.
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