Warm Greek Salad with Feta and Kalamata Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining fresh tomatoes, cucumbers, and red onion tossed in a warm, herb-infused olive oil dressing topped with crumbled feta and briny Kalamata olives. This greek-inspired salads (vegetarian) ready in about 20 minutes pairs cherry tomatoes, halved, medium cucumber, diced, small 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.

Prep: 15 min Cook: 5 min Serves 4 Greek cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups halved cherry tomatoes, 1 medium diced cucumber, 1 small thinly sliced red onion, and 1/2 cup pitted Kalamata olives.
  2. Step 2: In a small saucepan, heat 1/4 cup extra virgin olive oil over medium-low heat. Add 1 minced garlic clove and 1 teaspoon dried oregano, gently warming for 2 minutes until fragrant but not browned.
  3. Step 3: Remove the warm olive oil mixture from heat and whisk in 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Step 4: Pour the warm dressing over the vegetables and toss gently to combine, allowing the flavors to meld for 5 minutes.
  5. Step 5: Sprinkle 3/4 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley over the salad just before serving for a fresh and savory finish.

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Frequently asked questions

How long does Warm Greek Salad with Feta and Kalamata Olives take to make?

Total time is about 20 minutes (15 min prep + 5 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 Warm Greek 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 cherry tomatoes, halved from drying out.

Can I substitute ingredients in Warm Greek 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 Warm Greek 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 Warm Greek 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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