Traditional Greek Village Salad with Cucumber and Kalamata Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing mix of crisp cucumbers, ripe tomatoes, tangy red onions, Kalamata olives, and feta cheese tossed in a lemon-oregano vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs medium, cut into wedges ripe tomatoes, small, thinly sliced red onion, pitted Kalamata olives 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.

Ingredients

• 1 large, peeled and sliced into 1/4-inch rounds cucumber
• 3 medium, cut into wedges ripe tomatoes
• 1 small, thinly sliced red onion
• 1/2 cup, pitted Kalamata olives
• 6 oz, cut into 1/2-inch cubes feta cheese
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 large peeled cucumber sliced into 1/4-inch rounds, 3 medium tomatoes cut into wedges, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetables and toss gently to coat evenly.
4. Step 4: Add 6 oz feta cheese cubes on top and give a gentle toss to combine without breaking the cheese.
5. Step 5: Serve immediately or chill for 10 minutes to let flavors meld.