Olive Oil and Lemon Marinated Greek Salad
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 salads (vegetarian) ready in about 15 minutes pairs large, diced cucumber, medium, diced ripe tomatoes, small, thinly sliced 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
Instructions
- 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.
- 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.
- Step 3: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Step 4: Sprinkle 2 tbsp chopped fresh parsley on top and serve immediately or chill for 15 minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive Oil and Lemon Marinated Greek Salad 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 Olive Oil and Lemon Marinated Greek Salad?
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 Olive Oil and Lemon Marinated Greek Salad?
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 Olive Oil and Lemon Marinated Greek Salad 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 Olive Oil and Lemon Marinated Greek Salad 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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