Rustic Greek Village Salad with Feta and Kalamata Olives
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 salads (vegetarian) ready in about 15 minutes pairs large tomatoes, chopped, large green bell pepper, chopped, medium 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
- 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.
- 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.
- Step 3: Pour the dressing over the vegetables and toss gently to coat all ingredients.
- Step 4: Top the salad with 4 oz cubed feta cheese just before serving and mix lightly to distribute without breaking the cheese cubes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Greek Village Salad with Feta and 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 Rustic Greek Village Salad with Feta and 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 large tomatoes, chopped from drying out.
Can I substitute ingredients in Rustic Greek Village Salad with Feta and 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 Rustic Greek Village Salad with Feta and 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.
Is Rustic Greek Village Salad with Feta and Kalamata Olives 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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