Full of fresh garden produce, this feta greek salad with olives is the perfect summertime salad. Made with a tangy red wine greek vinaigrette. Best when served with delicious crusty bread.
How to make greek salad with feta and olives
This salad couldn’t be simpler. Once all ingredients have been chopped, toss them together. Let it sit for at least 30 minutes before eating so the flavors have a chance to marinate.
Ingredients
- Tomatoes
- Cucumbers
- Red bell pepper
- Shallot (or red onion)
- Kalamata olives
- Feta cheese
Greek Salad Dressing:
Serving suggestions
This salad makes an excellent side dish. Serve cold alongside grilled chicken and rice for an easy meal.
Store this salad in an airtight container for up to 2 days in the fridge. It’s best freshly made!
More delicious fresh tomato salad recipes
Greek Salad Recipe
Fresh garden vegetables like tomatoes, red pepper, and cucumber with kalamata olives, feta cheese, and a homemade greek vinaigrette dressing.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 4 tomatoes , roughly chopped
- 2 large cucumbers , roughly chopped
- 1 red bell pepper , chopped into thin slices
- 1 medium shallot , thinly sliced
- ½ cup kalamata olives , pitted and halved
- 2-4 tablespoons chopped fresh Italian parsley
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper
- 4 oz feta cheese , cut into cubes or crumbled (about ½ cup)
Instructions
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Toss all ingredients together, except for the cheese, and mix to combine. Add the cheese and mix gently.
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Margaret says
This salad is lovely. I didn’t have kalamata olives so I just used regular black olives. I’m also used to having Greek salad prepared with red onion which I find too strong.; the shallot in this recipe is just right.
Ambalacakes says
Very informative