Greek Salad with Feta & Olives: The Ultimate Mediterranean Flex

You want a salad that doesn’t taste like punishment? Greek salad is your answer. No sad lettuce, no questionable dressings—just crisp veggies, briny olives, creamy feta, and a dressing so simple it’s embarrassing.

This isn’t just a side dish; it’s a main character. Perfect for meal prep, picnics, or pretending you’re on a Santorini balcony. Ready to make a bowl that actually gets eaten?

Let’s go.

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Why This Greek Salad Slaps

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First, it’s stupidly easy. Chop, toss, done. No cooking, no fancy techniques.

Second, the flavors are bold but balanced—tangy feta, salty olives, sweet tomatoes, and a zesty dressing. Third, it’s versatile. Eat it alone, stuff it in pita, or pair it with grilled meat.

And let’s be real: it looks Instagram-worthy without trying. Who doesn’t love a salad that does the work for you?

Ingredients (No Surprises Here)

  • 1 large cucumber, chopped (peel if you’re fancy)
  • 4 ripe tomatoes, chunky dice
  • 1 red onion, thinly sliced (soak in water if you hate raw onion breath)
  • 1 green bell pepper, sliced
  • 1 cup Kalamata olives, pitted (or don’t—live dangerously)
  • 200g feta cheese, cubed (real feta, not the crumbled chalk stuff)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper, to taste

How to Make It (Without Messing Up)

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  1. Chop everything uniformly. Nobody wants a tomato chunk the size of a tennis ball.
  2. Combine veggies and olives in a big bowl. Toss gently—this isn’t a wrestling match.
  3. Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl.

    Taste it. Adjust if needed.


  4. Pour dressing over the salad and toss again. Keep it light; you’re dressing a salad, not drowning it.
  5. Add feta on top (don’t mix it in yet—it’ll turn to mush).
  6. Let it sit for 10 minutes before serving.

    Patience is a virtue, especially with salads.


How to Store It (Because Leftovers Happen)

Keep it in an airtight container in the fridge for up to 2 days. The veggies will soften, but it’s still tasty. Pro tip: Store feta separately if you’re prepping ahead.

FYI, this salad doesn’t freeze well—unless you enjoy soggy, defrosted cucumbers.

Why This Salad is Basically a Superfood

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It’s packed with antioxidants (thanks, tomatoes), healthy fats (olive oil and olives), and probiotics (feta). Low-carb, gluten-free, and vegetarian-friendly. Plus, it’s hydrating (looking at you, cucumber).

IMO, it’s the perfect balance of nutritious and delicious—no “health food” vibes here.

Common Mistakes (Don’t Be That Person)

  • Using unripe tomatoes. They’re the star—don’t insult them.
  • Over-dressing the salad. You’re not making soup.
  • Crumbling the feta too early. It turns into a sad, creamy mess.
  • Skipping the resting time. Flavors need to mingle, like a good party.

Alternatives (Because Rules Are Made to Be Broken)

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  • No feta? Try halloumi or goat cheese.
  • Vegan? Swap feta for tofu or omit it.
  • Add protein: Grilled chicken, shrimp, or chickpeas turn it into a meal.
  • Extra crunch: Throw in some toasted pine nuts or sunflower seeds.

FAQs (Because People Overcomplicate Salads)

Can I use black olives instead of Kalamata?

Sure, but Kalamata olives have that authentic Greek flavor. Black olives work in a pinch, but expect a milder taste.

How do I make it less acidic?

Use less vinegar or add a pinch of sugar to the dressing. Or just embrace the tang.

Can I add lettuce?

Technically yes, but traditional Greek salad doesn’t include it.

IMO, it waters down the flavors.

Why is my salad soggy?

You probably dressed it too early or over-mixed it. Toss right before serving next time.

Final Thoughts

Greek salad is the MVP of no-cook meals. It’s fresh, flavorful, and foolproof.

Whether you’re meal-prepping or impressing guests, this recipe delivers. And if you mess it up? Congrats—you’ve invented a new dish.

Now go eat like a Mediterranean god.

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