Classic Greek Salad with Black Olives

Name: Classic Greek Salad with Black Olives
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 pcs tomato (large, ripe, cut into wedges); 1 pcs cucumber (large, halved lengthwise and sliced into half-moons); 1 pcs bell pepper (green, deseeded, sliced into rings); 1 pcs red onion (medium, thinly sliced into rings); 0.5 cup kalamata olives (whole, with pits); 150 g feta cheese (block, drained); 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A rustic, refreshing salad bursting with Mediterranean flavors. Ripe tomatoes, crisp cucumber, and crunchy bell pepper mingle with briny Kalamata olives and creamy feta cheese. Finished with a simple oregano-spiked olive oil dressing, this Greek village salad is pure sunshine in a bowl.

PREP

15m

COOK

SERVES

1 CUP

285 cal

SERVINGS

METHOD · 4 STEPS

prep · ~8 min
Prep the vegetables.
1.Cut tomatoes into wedges and place in a large serving bowl.
2.Halve cucumber lengthwise, slice into half-moons and add to the bowl.
3.Deseed the bell pepper, slice into thin rings and add to the bowl.
4.Slice red onion into thin rings, separate the layers and scatter over the vegetables.
mix · ~2 min
Dress the salad.
1.Drizzle extra virgin olive oil and red wine vinegar evenly over the vegetables.
2.Sprinkle dried oregano, salt, and freshly ground black pepper.
3.Toss gently with clean hands or two large spoons until everything is lightly coated.
TIPUse your hands to toss — you'll feel when the dressing coats every piece without bruising the tomatoes.
assemble · ~1 min
Add olives and feta.
1.Scatter kalamata olives evenly over the dressed vegetables.
2.Place the block of feta cheese on top of the salad, whole.
3.Drizzle a final thin stream of olive oil over the feta and sprinkle with a pinch of oregano.
TIPNever crumble the feta — a whole block on top is the traditional Greek way. Each person breaks off their own piece.
serve
Serve immediately at room temperature.
Bring the salad to the table and serve directly from the bowl. Provide a serving spoon and fork so guests can scoop vegetables and break off feta to their liking. Fresh crusty bread alongside is perfect for soaking up the juices.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use the ripest, in-season tomatoes you can find for the best sweet-acid balance.
2
Salting the cucumber slices and letting them drain for 10 minutes prevents a watery salad.
3
Never crumble the feta — keep it as a whole block on top for authentic texture and presentation.
4
Let the dressed salad rest for 5 minutes before serving so flavors meld without wilting.
5
Use a block of feta packed in brine, not pre-crumbled, for creamier texture and less salt.
6
For milder onion bite, soak sliced red onion in cold water for 10 minutes, then pat dry.

RECIPE VARIATIONS