Olive Oil and Lemon Marinated Greek Salad

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A refreshing salad of crisp cucumbers, ripe tomatoes, and briny olives tossed in a zesty lemon and olive oil dressing with herbs. This Greek-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cucumber, ripe tomatoes, red onion 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

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

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Instructions

1. Step 1: In a large bowl, combine 1 large diced cucumber, 3 medium diced ripe tomatoes, 1 small thinly sliced red onion, 1/2 cup pitted kalamata olives, and 4 oz cubed feta cheese.
2. Step 2: In a separate small bowl, whisk together 1/4 cup 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 dressing over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Sprinkle 2 tbsp chopped fresh parsley on top and serve immediately or chill for 15 minutes to meld flavors.