Lemon-Oregano Greek Salad with Kalamata Olives and Feta
A refreshing Greek salad combining crisp cucumbers, ripe tomatoes, Kalamata olives, and creamy feta dressed in a tangy lemon-oregano vinaigrette. This greek-inspired greek (vegetarian) ready in about 15 minutes pairs large, diced cucumber, halved cherry tomatoes, small, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1 large, diced cucumber
- 2 cups, halved cherry tomatoes
- 1/2 small, thinly sliced red onion
- 1/2 cup, pitted Kalamata olives
- 6 oz, crumbled feta cheese
- 4 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 1 large diced cucumber, 2 cups halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
- Step 2: In a small bowl, whisk together 4 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 vegetables and toss gently to coat everything evenly.
- Step 4: Sprinkle 6 oz crumbled feta cheese over the top just before serving to maintain its texture and freshness.
- Step 5: Serve immediately as a side or light main dish with warm pita bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Oregano 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-Oregano 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 large, diced cucumber from drying out.
Can I substitute ingredients in Lemon-Oregano 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-Oregano 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-Oregano 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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