Rustic Greek Village Salad with Feta and Kalamata Olives

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A vibrant medley of fresh tomatoes, cucumbers, and peppers tossed with tangy feta and briny Kalamata olives, dressed in a lemon-oregano vinaigrette. This Greek-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs large tomatoes, chopped, large green bell pepper, chopped, red onion, thinly sliced 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 210 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

• 2 large tomatoes, chopped
• 1 large cucumber, halved lengthwise and sliced
• 1 large green bell pepper, chopped
• 1/2 medium red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 4 oz feta cheese, cubed
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 chopped large tomatoes, 1 halved and sliced large cucumber, 1 chopped large green bell pepper, 1/2 thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
2. Step 2: In a small bowl, whisk together 3 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.
3. Step 3: Pour the dressing over the vegetables and toss gently to coat all ingredients.
4. Step 4: Top the salad with 4 oz cubed feta cheese just before serving and mix lightly to distribute without breaking the cheese cubes.