I still remember the first time I had real Greek salad with feta on a tiny island in the Aegean – those perfect chunks of crisp cucumber, juicy tomatoes, and salty feta dancing together with each bite. No fancy dressings, no complicated prep, just pure Mediterranean sunshine on a plate. That’s exactly what this Greek Salad with Feta brings to your table – simple ingredients doing extraordinary things together.
What I love most is how it comes together in minutes but tastes like you’ve put in hours. The crunch of fresh vegetables, the tang of Kalamata olives, and that creamy feta all tossed with good olive oil – it’s the kind of dish that makes summer last all year round. My Greek friend Sophia taught me the secret is keeping it honest: let the ingredients shine without overcomplicating things.
Why You’ll Love This Greek Salad with Feta
Trust me, this isn’t just another salad—it’s a flavor explosion waiting to happen! Here’s why it’ll become your go-to:
- Quick as a breeze: 15 minutes from chopping to serving (perfect when hunger strikes!)
- Freshness guaranteed: Crisp cucumbers, ripe tomatoes, and that salty feta make every bite sing
- Health in a bowl: Packed with veggies and good fats from olive oil—no guilt here
- Tastes like Santorini: Authentic Mediterranean flavors that’ll transport you to a seaside taverna
My kids even beg for seconds—and that’s saying something!
Greek Salad with Feta Ingredients
Here’s everything you’ll need to make magic happen—just like my Greek friend Sophia taught me. The key is quality ingredients and prepping them just right:
- 2 large cucumbers, diced: Look for firm ones with dark green skin (peel if it’s waxy)
- 4 large tomatoes, diced: Ripe but still firm—juicy beefsteaks work wonders
- 1 red onion, thinly sliced: Soak in ice water for 5 minutes if you want less bite
- 1 green bell pepper, chopped: Seeds removed, cut into bite-sized pieces
- 1 cup Kalamata olives: Pitted, obviously—nobody wants surprise olive pits!
- 200g feta cheese, cubed: Get the block kind in brine (none of that pre-crumbled stuff!)
- 2 tbsp extra virgin olive oil: The good stuff—this is your dressing foundation
- 1 tbsp red wine vinegar: That tangy kick makes all the difference
- 1 tsp dried oregano: Rub between your palms to wake up the flavor
- Salt and black pepper to taste: Go easy—the feta and olives bring salt too
Pro tip: Prep the veggies first, then let them chill in the fridge while you cube the feta—everything stays extra crisp!
How to Make Greek Salad with Feta
Okay, here’s where the magic happens! This salad comes together so fast you’ll be eating before you know it. Just follow these simple steps, and you’ll have a bowl full of Mediterranean sunshine.
Step 1: Prepare the Vegetables
First things first – give all your veggies a good rinse under cold water. I like to pat the cucumbers dry with a kitchen towel (less watery salad = more flavor). Cut them into bite-sized chunks – not too big, not too small. For the tomatoes, cut out the cores first, then dice them just slightly larger than the cucumbers. This way every forkful gets a perfect mix!
Step 2: Combine Ingredients
Now for the fun part! Toss the cucumbers, tomatoes, bell pepper, and drained red onion into your prettiest serving bowl. Scatter those gorgeous Kalamata olives over the top – I like to leave some whole and halve others for variety. Then add the feta cubes last so they don’t break up too much. Oh, and here’s my secret – arrange everything in layers rather than mixing yet. It makes the colors pop!
Step 3: Add Dressing and Seasoning
Time to bring it all together! Drizzle that golden olive oil evenly over everything, then splash in the red wine vinegar. Sprinkle the oregano between your fingers to release its oils (smell that? Heaven!). A pinch of salt and pepper, then – and this is important – use two large spoons to gently toss everything just until coated. Don’t overdo it or the feta will crumble! If you can wait, pop it in the fridge for 30 minutes – the flavors mingle beautifully when it chills.
Tips for the Best Greek Salad with Feta
Listen, I’ve made this salad a hundred times, and here’s what I’ve learned the hard way so you don’t have to! First – only use tomatoes that smell like sunshine at the stem. If they’re not fragrant, they won’t taste like much. Second, always chill it for at least 15 minutes before serving – the flavors need time to get friendly. And oh! Toss in a handful of fresh parsley right before serving for that extra pop of color and freshness. One last thing – don’t overdress! Too much oil makes everything soggy. Just enough to coat is perfect.
Greek Salad with Feta Variations
Sometimes I like to shake things up – here are my favorite ways to play with this classic while keeping it authentic:
- Protein boost: Add a can of rinsed chickpeas for extra heartiness (my husband’s favorite work lunch version)
- Olive switcheroo: Try green Castelvetrano olives instead of Kalamatas for a buttery twist
- Herb magic: Swap oregano for fresh mint leaves when you want something brighter
Just remember – the simpler the better. Too many add-ins and you lose that perfect Greek balance!
Serving Suggestions for Greek Salad with Feta
Oh, the possibilities! This Greek salad shines bright no matter how you serve it. My absolute favorite? Piled high next to grilled lemon chicken with warm pita bread on the side – the juices mingle perfectly. For meatless Mondays, it’s gorgeous as a standalone meal with extra feta (because why not?). And don’t get me started on pairing it with homemade tzatziki and olives for the ultimate Mediterranean spread. Just promise me one thing – serve it in a big, beautiful bowl where everyone can admire those vibrant colors!
Storing and Reheating Greek Salad with Feta
Here’s the deal – this salad is best fresh, but if you must store it, keep it in an airtight container in the fridge for no more than 2 days. The veggies will start losing their crunch after that. And please, never reheat it – cold is the way to go! If you’re meal prepping, store the feta separately and add it right before eating so it stays nice and firm. Trust me, your future self will thank you for that little extra step!
Greek Salad with Feta Nutritional Information
Now let’s talk numbers – not that we’re counting when something tastes this good! Keep in mind nutrition can vary based on your exact ingredients, but here’s the scoop per generous serving: Calories: 280, Fat: 20g (that’s the good stuff from olive oil and feta!), Carbs: 18g, and Protein: 10g. Not bad for a bowl full of Mediterranean sunshine, right?
FAQs About Greek Salad with Feta
I get asked these questions all the time – here are the answers straight from my (stained) recipe notebook:
Can I use cherry tomatoes instead?
Absolutely! Halve them or quarter if they’re large. They’re actually my go-to in winter when big tomatoes lack flavor. Just use about 2 cups for this recipe.
What’s a good vegan feta substitute?
Try marinated tofu cubes or almond feta – the texture won’t be identical, but the briny flavor comes close. For store-bought, Violife’s vegan feta is surprisingly good!
How do I prevent a soggy salad?
Three magic words: dry your veggies! After washing, pat them thoroughly with a kitchen towel. Also, don’t dress it until you’re ready to serve.
Can I make this ahead?
Prep the veggies and feta separately, then combine last minute. The onions will get stronger if left to sit too long.
Why is my feta crumbling?
You’re probably tossing too vigorously! Use a gentle hand when mixing, or add the feta last by just placing it on top.
15-Minute Greek Salad with Feta – Irresistible Freshness
- Total Time: 15 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and simple Greek salad with crisp vegetables, olives, and creamy feta cheese.
Ingredients
- 2 large cucumbers, diced
- 4 large tomatoes, diced
- 1 red onion, thinly sliced
- 1 green bell pepper, chopped
- 1 cup Kalamata olives
- 200g feta cheese, cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Wash and chop all vegetables.
- Combine cucumbers, tomatoes, red onion, bell pepper, and olives in a large bowl.
- Add feta cheese cubes.
- Drizzle with olive oil and red wine vinegar.
- Sprinkle with oregano, salt, and black pepper.
- Toss gently to combine.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh, ripe tomatoes for best flavor.
- For extra freshness, add chopped parsley.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Greek salad, feta, Mediterranean, easy salad, vegetarian