Classic Greek Salad with Feta and Kalamata Olives

Name: Classic Greek Salad with Feta and Kalamata Olives
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) ripe tomatoes, cored and cut into 1½-inch (4 cm) wedges, large wedges halved; 1 medium (about 10 oz) (280 g) English (seedless) cucumber, peeled in alternating stripes, halved lengthwise, and cut into ½-inch (1 cm) thick half-moons; 1 small (about 5 oz) (140 g) green bell pepper, seeded and cut into thin rings; ½ medium (about 3 oz) (85 g) small red onion, halved through the root and sliced into thin half-moons; ½ cup (80 g) Kalamata olives, whole with pits, or pitted if preferred, drained; 6 oz (170 g) Greek feta cheese, in one block or 2 thick slabs, patted dry; 1 tablespoon (10 g) capers, drained (optional); ¼ cup (60 ml) extra-virgin olive oil; 1½ tablespoon (22 ml) red wine vinegar; 1 teaspoon (1 g) dried Greek oregano, plus a pinch more for the feta; crumbled between your fingers; ¼ teaspoon (1½ g) fine sea salt, or to taste (feta and olives are salty); black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crisp, juicy horiatiki-style salad of ripe tomatoes, cucumber, red onion, green pepper and briny Kalamata olives, topped with a thick slab of feta and dusted with oregano. The tomato juices mingle with good olive oil to make their own dressing, so you'll want bread alongside.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: 4 side-dish or light lunch servings (about 6 cups / 1.4 L)

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Ingredients

4 servings

1½ lb (680 g) ripe tomatoes, cored and cut into 1½-inch (4 cm) wedges, large wedges halved
1 medium (about 10 oz) (280 g) English (seedless) cucumber, peeled in alternating stripes, halved lengthwise, and cut into ½-inch (1 cm) thick half-moons
1 small (about 5 oz) (140 g) green bell pepper, seeded and cut into thin rings
½ medium (about 3 oz) (85 g) small red onion, halved through the root and sliced into thin half-moons
½ cup (80 g) Kalamata olives, whole with pits, or pitted if preferred, drained
6 oz (170 g) Greek feta cheese, in one block or 2 thick slabs, patted dry
1 tablespoon (10 g) capers, drained (optional)
For the dressing
¼ cup (60 ml) extra-virgin olive oil
1½ tablespoon (22 ml) red wine vinegar
1 teaspoon (1 g) dried Greek oregano, plus a pinch more for the feta; crumbled between your fingers
¼ teaspoon (1.5 g) fine sea salt, or to taste (feta and olives are salty)
black pepper, freshly ground, to taste

Equipment (6)

Large mixing bowl (4-quart / 4 L)
Sharp chef's knife
Cutting board
Small bowl for the onion soak
Small bowl or jar for the dressing
Serving platter or shallow bowl

Steps

Before you start

Use ripe, in-season tomatoes kept at room temperature; refrigerated tomatoes taste dull and mealy.
Buy feta sold in a block packed in brine, not pre-crumbled, for a creamier texture and better flavor.
Read the timing: the salad needs a 15-minute rest so the salt draws out juices that become the dressing.
Have a good extra-virgin olive oil ready, since it is the main flavor in the dressing.

1
Soak the onion
- Place the sliced red onion in a small bowl and cover with cold water.
- Let it sit for 10 minutes to mellow its sharp bite, then drain well and pat dry with a paper towel.
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Ready when: Onion slices look slightly translucent and taste mild, not sharp
Tip: Skip the soak if you like a punchy onion, but keep the slices very thin.
2
Cut the tomatoes
- Core the tomatoes and cut them into 1½-inch (4 cm) wedges; halve any very large wedges so every piece is bite-sized.
- Transfer to a large mixing bowl along with any juice on the board.
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Ready when: Pieces are uniform, roughly bite-sized wedges
Tip: Use a serrated or very sharp knife so the tomatoes are cut, not crushed.
3
Prep the other vegetables
- Peel the cucumber in alternating stripes, halve lengthwise, and slice into ½-inch (1 cm) half-moons.
- Cut the bell pepper into thin rings, discarding seeds and white pith.
- Add both to the bowl with the tomatoes.
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Ready when: Cucumber slices are thick enough to stay crisp, about ½ inch
Tip: If using a regular cucumber with large seeds, scoop the seeds out with a spoon first.
4
Whisk the dressing
- In a small bowl or jar, combine the olive oil, red wine vinegar, 1 teaspoon oregano, salt, and several grinds of black pepper.
- Whisk or shake for 20 seconds until cloudy and combined.
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Ready when: Dressing looks slightly thickened and cloudy with oregano evenly dispersed
Tip: Go easy on the salt now; you will add salty feta and olives later.
5
Toss the salad
- Add the drained onion, olives, and capers (if using) to the bowl.
- Pour over the dressing and toss gently with two spoons or clean hands 8–10 times, just until everything is coated.
- Avoid over-mixing, which bruises the tomatoes.
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Ready when: All vegetables glisten with dressing and the tomatoes are still intact
Tip: Use a wide bowl so you can toss without breaking up the tomato wedges.
6
Let flavors meld
- Let the salad rest at room temperature for 15 minutes.
- The salt and vinegar draw juice from the tomatoes, which blends with the oil into a light dressing at the bottom of the bowl.
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Ready when: A pool of pink, oily juices has gathered at the bottom of the bowl
Tip: Do not refrigerate during this rest; cold dulls the tomatoes' flavor.
7
Plate and add feta
- Spoon the salad with its juices onto a serving platter or into a shallow bowl.
- Set the block of feta (or 2 thick slabs) on top.
- Drizzle the feta with a little of the juice from the bowl and sprinkle with a pinch of oregano.
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Ready when: Feta sits on top in a thick piece, glossy with oil and dusted with oregano
Tip: Keeping the feta whole, rather than crumbled in, stops it from turning the juices cloudy and keeps its creamy texture.
8
Season and serve
- Taste a tomato with a piece of feta and an olive together.
- Add a pinch of salt or a splash of vinegar only if needed, finish with freshly ground pepper, and serve right away with crusty bread for mopping up the juices.
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Ready when: Balanced bite: bright, salty, and fruity with no one flavor dominating
Tip: Serve within 30 minutes for the crispest cucumbers.

Good to know

Tips

Salt the salad lightly: feta, olives, and capers all contribute plenty of salt.
Choose olives packed in brine or oil with the pits in for better flavor and texture; warn guests if pits are present.
Rub the dried oregano between your palms as you add it to release its aroma.
Use a shallow serving bowl so the juices pool and are easy to scoop up with bread.

Make ahead

"Slice the onion, cucumber, pepper, and tomatoes up to 4 hours ahead and store separately, covered, in the fridge (let the tomatoes return to room temperature before using). Whisk the dressing up to 2 days ahead and keep covered at room temperature; assemble and rest just before serving."

Storage & reheating

"Best eaten the day it is made. Leftovers keep covered in the fridge for up to 1 day, though the vegetables will soften and release more liquid; drain slightly and bring to room temperature before eating. Not suitable for freezing. No reheating needed."

Substitutions

red wine vinegar → fresh lemon juice. Use the same amount for a brighter, slightly fruitier tang.
green bell pepper → extra cucumber or a handful of fresh purple basil-free greens such as romaine. Replace with about 4 oz (115 g) cucumber if you dislike bell pepper.
Greek feta cheese → firm vegan feta-style block or ricotta salata. Ricotta salata is milder and less tangy; add a pinch more salt to the dressing.
ripe tomatoes → halved cherry or grape tomatoes. Use about 1½ lb (680 g) when good large tomatoes are out of season; they hold sweetness better.