Mediterranean Greek Salad with Feta & Olives

A fresh Mediterranean Greek Salad with Feta & Olives is the ultimate crowd-pleaser for busy weeknights or summer gatherings. This vibrant, crunchy, and tangy dish combines crisp vegetables with salty cheese for a flavor profile that is both refreshing and satisfying. Whether you are looking for a healthy side dish for dinner or a quick protein-packed lunch, this authentic-style salad hits the spot every time. It is naturally vegetarian and comes together in just minutes, making it a perfect staple for any home cook wanting to bring bright, bold flavors to their table with minimal effort.

To prepare this Mediterranean Greek Salad with Feta & Olives, you need a handful of fresh produce and high-quality pantry staples. The quality of your olive oil will make a big difference in this simple recipe.

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/2 red onion, thinly sliced
• 200 g feta cheese, cubed
• 1/2 cup Kalamata olives
• 2 tbsp fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

This Mediterranean Greek Salad with Feta & Olives is highly versatile. Follow these simple tips to ensure success every time.

• Use a block of feta in brine for the best texture and flavor compared to pre-crumbled versions.
• English cucumbers are preferred because they have fewer seeds and thinner skin.
• If you prefer a milder onion, soak the sliced red onion in cold water for 10 minutes before adding.
• Swap fresh parsley for fresh mint or dill to change the flavor profile.
• Add chickpeas or grilled halloumi for extra protein if serving as a main dish.

Step 1: Combine the Fresh Vegetables

Start by preparing your produce. Add the cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley to a large serving bowl. Make sure your vegetables are washed and patted dry to keep the salad from becoming watery.

Step 2: Add the Feta

Gently place the feta cubes on top of the vegetables. Placing them on top early ensures they do not break apart too much while you are incorporating the dressing in the later steps.

Step 3: Prepare the Dressing

In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, red pepper flakes, salt, and freshly ground black pepper. Whisk until the mixture is emulsified and the salt has dissolved.

Step 4: Dress and Serve

Drizzle the prepared dressing evenly over the salad. Toss the ingredients very gently so everything is lightly coated, while keeping the feta cubes intact. Garnish with a little extra oregano and fresh parsley before serving immediately for the best texture.

This Mediterranean Greek Salad with Feta & Olives pairs perfectly with many dishes for a complete healthy meal.

• Serve alongside grilled chicken kebabs.
• Eat with warm toasted pita bread or flatbread.
• Pair with a side of creamy hummus and pita chips.
• Top over a bowl of cooked quinoa or farro for a hearty grain salad.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Because the salt and lemon juice will draw moisture out of the vegetables, it is best eaten fresh. This recipe cannot be reheated, so serve chilled or at room temperature.

Can I make this ahead of time?

You can prep the vegetables and dressing separately up to 4 hours in advance. Combine them just before serving to maintain the crunch.

Should I peel the cucumber?

It is not necessary unless the skin is particularly tough or waxed. English or Persian cucumbers usually have thin, delicate skins.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as written.

Can I add other vegetables?

Bell peppers and radishes are excellent additions if you want extra crunch and color.

• Easy Lemon Herb Grilled Chicken
• Crunchy Quinoa Salad Bowl
• Roasted Vegetable Medley
• Simple Homemade Tzatziki
• Healthy Mediterranean Grain Bowl

The Mediterranean Greek Salad with Feta & Olives is the perfect balance of salty, tangy, and fresh flavors. It is an incredibly easy way to eat more vegetables, and because it requires no cooking, it is the best solution for those hot days or busy evenings when you need something light yet flavorful. By using high-quality feta and fresh herbs, you can recreate a restaurant-quality dish in your own kitchen in minutes. We love this salad for family dinners and potlucks alike. Give it a try tonight and enjoy a little taste of the Mediterranean in every bite!

Mediterranean Greek Salad with Feta & Olives

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A vibrant and refreshing Greek salad that perfectly balances the crunch of fresh vegetables with the creamy, salty bite of authentic feta cheese. This quick, no-cook recipe uses simple, high-quality mediterranean staples to create a healthy side or light main. It is naturally vegetarian and ideal for busy days or summer gatherings, with a zesty, herb-infused dressing that brings the whole dish together in under 15 minutes.

• Author: basma
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Lunch
• Method: No-cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

2 cups cherry tomatoes, halved

1 large cucumber, sliced

1/2 red onion, thinly sliced

200g feta cheese, cubed

1/2 cup Kalamata olives

2 tbsp fresh parsley, chopped

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

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Instructions

In a large salad bowl, combine the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Add the cubed feta cheese and the pitted Kalamata olives to the bowl.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and red pepper flakes.
Drizzle the dressing over the vegetables and cheese.
Gently toss the salad to combine, ensuring the feta is evenly dispersed.
Sprinkle with fresh chopped parsley and season with salt and freshly ground black pepper to taste before serving.

Notes

For the best flavor, use a block of feta stored in brine rather than pre-crumbled feta, as it is fresher and creamier. English cucumbers are preferred for their thin skin and crunch. This salad can be prepped in advance, but it is best to add the dressing just before serving to keep the vegetables crisp.

Nutrition

• Serving Size: 1.5 cups
• Calories: 245
• Sugar: 4g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 35mg