Greek Feta Salad

Make this authentic Greek feta salad with fresh cucumbers, tomatoes, olives, and creamy feta cheese. Simple 20-minute recipe with olive oil dressing.

Prep Time 20

Total Time 20

Course Lunch, Side Dish

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 220 kcal

1 large English cucumber peeled and seeded, cut into 1/2-inch cubes
2 cups cherry tomatoes halved, or 2 large Roma tomatoes, cut into 1/2-inch wedges
1/2 medium red onion very thinly sliced
1 green bell pepper cored and seeded, cut into 1/2-inch pieces
1/2 cup Kalamata olives pitted, whole or halved
4 ounces block feta cheese crumbled or cut into 1/2-inch cubes

In a large mixing bowl, combine the 1 large peeled, seeded, and 1/2-inch cubed English cucumber, 2 cups halved cherry tomatoes (or 1/2-inch wedged Roma tomatoes), 1/2 very thinly sliced red onion, 1 cored and seeded green bell pepper cut into 1/2-inch pieces, and 1/2 cup pitted Kalamata olives.
Crumble or cut the 4 ounces of block feta cheese into 1/2-inch cubes and gently add it to the bowl with the prepared vegetables.
In a small bowl or jar, whisk together the 1/4 cup extra olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until thoroughly combined and emulsified.
Pour the prepared dressing over the vegetables and feta in the large mixing bowl, ensuring it covers all ingredients.
Gently toss the salad using a large spoon or salad tongs to evenly distribute the dressing throughout all the ingredients. Serve immediately for optimal freshness, or allow the salad to sit for 15-20 minutes at room temperature for the flavors to meld before serving.

Serve immediately for optimal freshness, or allow the salad to sit for 15-20 minutes at room temperature for the flavors to meld before serving.

Keyword feta salad, Greek feta salad, greek salad