Greek salad with feta and Kalamata olives

Course: Side dishes

Cuisine: Greek

Keyword: Greek salad, Greek side dish, Kalamata olives, Salad with feta, Tomato salad

Seizoen: Summer

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 284kcal

Author: Diana Westerhof

Greek salad with feta and Kalamata olives, for me, belongs to warm weather and long evenings outside. It is fresh and crunchy, with ripe tomato, salty feta, and a dressing that is pleasantly spicy without overpowering everything. You don't need lettuce here, because the coarsely chopped vegetables give this salad enough flavour and bite.

This salad also goes well with oven-baked moussaka.

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Ingredients

For the salad

2 tomatoes large and ripe
1 cucumber
0.5 red onion
1 green bell pepper
150 g feta drained
80 g Kalamata olives pitted and drained
0.75 tsp dried oregano

For the dressing

1 clove garlic
0.75 tsp dried oregano
30 ml red wine vinegar
60 ml olive oil extra virgin
0.25 tsp salt
0.25 tsp black pepper freshly ground

Instructions

Preparation

Peel 1 clove garlic and grate it finely over a glass jar with a lid. Add 0.75 tsp dried oregano, 30 ml red wine vinegar, 60 ml olive oil, 0.25 tsp salt, and 0.25 tsp black pepper. Close the jar and shake vigorously until the dressing is well mixed. Let it stand while you make the salad so that the garlic and oregano can release their flavour.
Wash 2 tomatoes, 1 cucumber, and 1 green bell pepper. Cut the tomatoes into large wedges and then into bite-sized pieces. If they are very watery, scoop out only the loose juice and watery seeds from the center so the salad doesn’t immediately end up swimming at the bottom of the bowl.
Cut the cucumber into slices about half a centimeter thick. Halve wide slices so they are easy to eat. Remove the stem, seed cores, and seeds from the pepper and cut the flesh into short, thin strips.
Peel 0.5 red onion and slice it into very thin half rings. Carefully cut 150 g feta into cubes about 1.5 cm in size. Let 80 g Kalamata olives drain well.

Cooking

Put the tomato, cucumber, bell pepper, red onion, and olives in a large bowl. Shake the dressing once more and pour it over the vegetables. Gently toss everything so that the pieces remain whole but get a thin layer of dressing.
Distribute the feta over the salad and sprinkle 0.75 tsp dried oregano on top. Gently scoop once more from underneath to the top. This way the feta stays in nice pieces and the dressing does not become cloudy.

To serve

Let the salad sit at room temperature for 5 minutes so the tomato releases some juice and mixes with the dressing. Only then taste to see if more salt or pepper is needed, as feta and olives are already quite salty. Preferably serve the salad immediately, together with chicken, Greek potatoes, tzatziki, and warm bread.

Notes

If you want to prepare something, cut the vegetables no more than a few hours in advance and keep them covered in the refrigerator. Keep the feta, olives, and dressing separate and add them just before eating. If the red onion is very strong, place the sliced rings in cold water for 10 minutes and then pat them dry thoroughly.

Nutrition