Greek Salad Kalamata Feta

There's something about summer that makes you crave this salad before you even realize you're hungry. I was standing in a Greek taverna courtyard once, watching the owner toss together tomatoes and cucumbers with such casualness that I wondered if I'd been overthinking salad my whole life. The feta crumbled white against the reds and greens, the olives gleaming like little jewels, and one sip of that simple olive oil dressing made everything click into place. Now whenever I make it, I'm chasing that feeling of sitting somewhere warm with nowhere else to be.

My neighbor brought this to a potluck years ago and barely touched it herself, which should have told me something about people who don't trust good simple food. I loaded my plate three times. She asked for the recipe the next day, which was funny because there's almost nothing to know—just good ingredients and the confidence not to fuss with them.

Ingredients

• Ripe tomatoes, cut into wedges (2 cups): Use whatever looks most fragrant at the market, not the prettiest ones—taste matters more than symmetry, and you want them to have some give when you press gently.
• Cucumber (1 large), sliced into half-moons: If it's truly fresh and thin-skinned, you don't need to peel it, and the seeds add texture rather than water out.
• Red onion, thinly sliced (1 small): The sharpness is what keeps this salad from feeling one-note, so don't skip it even if you think you don't like raw onion.
• Green bell pepper, sliced into rings (1): The slight crunch here balances all the juicy vegetables around it.
• Kalamata olives, pitted (100 g): These are briny and meaty, completely different from the canned ones gathering dust in pantries everywhere.
• Feta cheese, cubed or crumbled (150 g): Buy it from the block if you can—it has texture and doesn't fall into dust the second the dressing touches it.
• Extra-virgin olive oil (4 tbsp): This is half your recipe, so use one you actually like tasting on its own, not the industrial stuff.
• Red wine vinegar (1½ tbsp): The acidity wakes everything up without making it feel dressed-up.
• Dried oregano (1 tsp): Greek oregano if you can find it—it's more floral and less dusty than the regular kind.
• Black pepper and salt, to taste: Grind the pepper fresh; stale pepper tastes like nothing.

Instructions

Gather your vegetables in a bowl:

Combine the tomatoes, cucumber, red onion, and green bell pepper in a large salad bowl, letting them fall where they will. Don't arrange them fussily—this isn't plating, it's the beginning of a meal.

Scatter the good parts:

Distribute the olives and feta across the top, letting some nestle between vegetables and some sit proud on the surface. Think of it like you're creating little pockets of saltiness and tang throughout.

Make the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, black pepper, and a small pinch of salt—you'll taste it once everything is dressed together and adjust if needed. The oil and vinegar should emulsify slightly but won't completely, which is fine and actually beautiful.

Bring it together:

Pour the dressing over everything and toss gently, being conscious of the feta so it doesn't turn into dust. Let it sit for a minute or two before serving so the flavors can say hello to each other.

Finish if you like:

A handful of fresh oregano or parsley scattered on top adds brightness and a reminder that this came from somewhere real.

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I made this once for someone who said they didn't really like salad, and they went quiet in that way that means the food is speaking louder than they expected. Sometimes the simplest thing is the most convincing argument.

Choosing Your Tomatoes and Olives

The tomatoes and olives are where this salad either sings or whispers, so spend a minute thinking about what you're buying. A beautiful tomato in summer and a quality Kalamata from a good source will change the whole story of this dish. If you're making it in winter when tomatoes are sad and hollow, consider using really good canned San Marzano tomatoes instead—there's no shame in that, and they'll actually taste like something.

The Dressing Question

Some people add a little lemon juice, some add garlic, some swear by a whisper of honey to balance the vinegar. The version here is the one I keep coming back to because it doesn't try to be clever, but if your instinct says something's missing, you're probably right. A good cook tastes as they go and trusts themselves more than any recipe.

Why This Works as a Meal on Its Own

There's enough protein in the feta and enough substance in the vegetables that this isn't just something to push around a plate while you wait for the real food. Serve it with warm pita bread and suddenly it's a complete dinner. The salty feta and briny olives anchor everything, making it feel intentional and satisfying rather than like a side dish pretending to be filling.

• Warm crusty bread is non-negotiable for soaking up the last of the dressing.
• A glass of cold white wine or crisp rosé is the only appropriate beverage.
• Leftovers are actually better the next day once all the flavors have settled, though you'll need to add fresh herbs again.

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This is one of those recipes that reminds you why simple food, made with attention and ingredients you actually care about, never goes out of style. Make it today.