Mediterranean Greek Salad with Feta and Olives is one of those iconic dishes that instantly transports you to a sun-drenched village by the Aegean Sea. Crisp cucumbers, juicy tomatoes, briny Kalamata olives, and crumbly feta cheese — all tied together with a simple olive oil and red wine vinegar dressing. It’s quick, nutritious, and delightfully refreshing. In this post, I’ll guide you through not just the how-to, but the why — why this simple salad remains a favorite in our kitchen and how you can make it perfectly every time.
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The Story Behind This Mediterranean Greek Salad
A Memory from My Summer in Thessaloniki
I still remember my first bite of horiatiki — the traditional Greek salad — on a summer evening in Thessaloniki. It was served in a weathered terracotta bowl, with a slab of feta perched on top, glistening under olive oil. The tomatoes tasted like sunshine, and the olives had this bold tang that danced with the oregano. Every bite reminded me that sometimes, the simplest things are the most profound.
When I got back home, recreating that Mediterranean Greek Salad with Feta and Olives became my mission. Over time, I’ve fine-tuned it to capture not just the taste, but the spirit of that moment. It’s become a staple at our family gatherings, just like this Greek Potato Salad Recipe that always steals the show at potlucks.
Why This Salad Stands Out
What makes this recipe so loved — aside from its ease — is how honest it is. There are no frills. The ingredients shine on their own. It’s naturally gluten-free, vegetarian, and low in carbs, yet it doesn’t feel like it’s sacrificing anything. The feta brings a rich saltiness, while the red onion slices add a gentle heat that’s balanced by the sweetness of ripe tomatoes.
Pair this salad with a hearty main like Mediterranean Chicken with Artichokes and Asparagus, and you’ve got a dinner that’s both satisfying and soul-nourishing. Or let it stand alone as a light lunch with crusty bread on the side.
Ingredients & Preparation
Ingredient Breakdown
Let’s walk through the ingredients that make this salad unforgettable. Feel free to use the table below for easy reference:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe Tomatoes | 3 medium | Cut into wedges |
| Cucumber | 1 large | Peeled, sliced into half moons |
| Red Onion | ½ medium | Thinly sliced |
| Green Bell Pepper | 1 | Sliced |
| Kalamata Olives | ½ cup | Pitted |
| Feta Cheese | ¾ cup | Crumbled or block style |
| Extra Virgin Olive Oil | ¼ cup | Best quality you can afford |
| Red Wine Vinegar | 1 tablespoon | Adds brightness |
| Dried Oregano | 1 teaspoon | Greek oregano if available |
| Sea Salt & Black Pepper | To taste | Always season to your liking |
You can serve this salad family-style or plated individually, but always dress it just before serving to maintain that fresh crunch.
Kitchen Tools & Substitutions
All you’ll need is a sharp knife, a large mixing bowl, and a salad spoon or tongs. While Greek feta is traditional, you can try French feta for a milder flavor. If red wine vinegar isn’t on hand, lemon juice is a great swap. Want to bulk it up? Add a handful of chickpeas or pair it with Greek Cucumber Tomato Feta Salad for even more crunch.
Craving a bit more indulgence? Try serving it alongside Stuffed Sweet Potatoes with Spinach, Mushroom & Feta for a cozy-yet-fresh combo.
Cooking Instructions & Tips
Step-by-Step Method
Let’s get straight into it:
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Chop the vegetables. Begin with tomatoes, then slice cucumbers, onions, and bell peppers. Add them to a large bowl.
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Add the olives. Toss in the Kalamata olives for that signature briny punch.
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Whisk the dressing. In a small bowl, combine olive oil, red wine vinegar, oregano, salt, and pepper.
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Toss everything gently. Pour the dressing over the salad and gently mix with your hands or tongs.
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Add feta last. Crumble the feta on top. You can also serve it as a block for a rustic touch.
Tips to Nail the Recipe Every Time
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Use ripe, in-season tomatoes for best flavor. Off-season tomatoes can dull the dish.
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Don’t skip the vinegar. It balances the oil and rounds out the saltiness of the olives and feta.
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Serve slightly chilled for a refreshing experience — but never ice-cold.
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Planning a mezze spread? Pair this with Avocado Feta Toast for a no-cook duo that wows every time.
Serving, Storing & Pairing
What to Serve It With
Mediterranean Greek Salad with Feta and Olives is the kind of dish that complements almost anything. Serve it as a starter to Elegant Ricotta and Spinach Quiche for a brunch that’s both light and indulgent.
If you’re hosting a summer gathering, this salad is right at home next to grilled meats or seafood. I especially love it with Grilled Scallops Recipe — the contrast between hot, smoky shellfish and cool, crisp vegetables is heavenly.
Storing & Reheating
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the feta and dressing separate if you’re prepping ahead. The veggies can get soggy if they sit too long in the vinaigrette.
Avoid freezing — the cucumbers and tomatoes won’t hold up well after thawing. If needed, refresh leftovers with a splash of vinegar and a bit of fresh oregano before serving again.
If you’re making it ahead, chop all your veggies and store them separately. Assemble and dress just before serving for maximum crunch and flavor.
FAQ
Can I make this salad vegan?
Yes! Just omit the feta or use a dairy-free feta alternative. You’ll still get plenty of flavor from the olives and dressing.
What kind of olives should I use?
Kalamata olives are traditional, but black olives can work in a pinch. Just make sure they’re not the canned ones — go for jarred in brine for best flavor.
Can I use cherry tomatoes instead?
Absolutely. Halved cherry tomatoes bring extra sweetness and hold their shape well.
Is this salad keto-friendly?
Yes! It’s low in carbs and high in healthy fats from the olive oil and feta.
Can I add protein to make it a full meal?
Definitely. Add grilled chicken, shrimp, or even canned tuna to turn it into a hearty main dish.
Conclusion
There’s something timeless about this Mediterranean Greek Salad with Feta and Olives. It’s humble but proud, simple yet satisfying. It comes together in just 10 minutes, but leaves a lasting impression — on your taste buds, your guests, and even your heart.
If you enjoyed this recipe, I highly recommend trying Avocado Strawberry Caprese Salad for a fruit-forward twist, or indulge in the boldness of Greek Smashed Potatoes with Feta as a rustic side.
If you made this recipe, I’d love to hear from you! Please rate it, leave a comment below, and don’t forget to share it on Pinterest at Recipes by Sylvia on Pinterest. Let’s keep the Mediterranean magic going.
Print
Mediterranean Greek Salad with Feta and Olives
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
This Mediterranean Greek Salad with Feta and Olives is a refreshing, vibrant dish made with ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and crumbled feta, tossed in a simple olive oil and vinegar dressing. A classic that comes together in just 10 minutes.
Ingredients
• 3 medium ripe tomatoes, cut into wedges
• 1 cucumber, peeled and sliced into half moons
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives, pitted
• 3/4 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Chop the tomatoes, cucumber, red onion, and bell pepper and place them in a large mixing bowl.
2. Add the Kalamata olives to the bowl with the chopped vegetables.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
4. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
5. Top the salad with crumbled feta cheese and serve immediately or chill slightly before serving.
Notes
– For extra tang, add a few capers or a squeeze of lemon juice.
– This salad is best fresh but can be stored undressed in the fridge for up to 2 days.
– Add grilled chicken or shrimp to make it a full meal.
– Use cherry tomatoes if large ones are not in season.
– You can substitute white vinegar for red wine vinegar in a pinch.
- Prep Time: 10
- Method: No-Cook
- Cuisine: Mediterranean