Authentic Greek Salad with Feta and Olives

Greek salad is my reminder that simple wins. Tomatoes that actually smell like sun, chunky cucumber, a few thin slivers of red onion, and a sweet bell pepper for crunch. Then the salty stuff — Kalamata olives and a slab of feta on top (I don’t crumble it all the way; I like breaking bits off at the table). Looks like nothing fancy… and then you taste it.

Dressing? Not really a “dressing.” Just a good pour of extra-virgin olive oil, a small splash of red wine vinegar, and a shake of oregano between your fingers. Maybe a pinch of salt, maybe not — the feta and olives already talk loud. Toss gently so the tomatoes don’t get crushed, and let it sit five minutes so the juices gather at the bottom.

Serve with a piece of crusty bread to chase those juices — that’s the hidden course. Fresh, bold, a little messy, exactly what you want next to grilled meat or fish… or honestly, on its own when it’s too hot to cook.

Ingredients

Portions

-

4

+

Metric US

Salad base

• 4
  ripe tomatoes, cut into wedges
• 1
  cucumber, sliced
• 1
  red onion, thinly sliced
• 1
  green bell pepper, sliced
• 100 g
  Kalamata olives
• 200 g
  feta cheese, cut into blocks

Dressing

• 4 tbsp
  extra virgin olive oil
• 1 tbsp
  red wine vinegar
• 1 tsp
  dried oregano
• to taste
  salt and freshly ground black pepper

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Prepare the salad

• Chop vegetables
  Cut the tomatoes, cucumber, onion, and pepper into bite-sized pieces and place in a large salad bowl.
• Add olives and feta
  Add the Kalamata olives and top with chunks or slices of feta cheese.
• Make the dressing
  Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
• Toss and serve
  Pour the dressing over the salad, toss gently, and serve immediately with crusty bread if desired.

Note: You can add capers for an extra burst of briny flavor, or replace red wine vinegar with lemon juice for a fresher twist.

Nutrition per serving

Calories

280 kcal

Updated: August 30, 2025

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