Greek Salad Kalamata Feta (Printable Version)
Mediterranean salad featuring fresh vegetables, Kalamata olives, and creamy feta with a zesty herb dressing.
# What You'll Need:
→ Vegetables
01 - 2 large ripe tomatoes, cut into wedges
02 - 1 medium cucumber, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, sliced into rings
→ Olives & Cheese
05 - 3.5 oz Kalamata olives, pitted
06 - 5.5 oz feta cheese, cut into cubes or crumbled
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - 0.5 tsp sea salt
11 - 0.25 tsp freshly ground black pepper
→ Garnish
12 - Fresh oregano leaves (optional)
# Step-by-Step:
01 - In a large salad bowl, combine tomatoes, cucumber, red onion, and green bell pepper.
02 - Add the Kalamata olives and feta cheese on top of the vegetables.
03 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.
04 - Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the feta too much.
05 - Garnish with fresh oregano leaves if desired. Serve immediately.
# Expert Advice:
01 -
- The briny olives and bright vegetables wake up your palate like nothing else
- It comes together in fifteen minutes but tastes like something from a seaside taverna
02 -
- Let the salad sit for ten minutes before serving so the flavors can really get to know each other
- Greek salads should never be overdressed, the vegetables should still taste like themselves
03 -
- Room temperature vegetables have more flavor than cold ones from the fridge
- The quality of your olive oil will determine the quality of your salad