Ever find yourself just plain tired of boring salads that taste like cardboard? Greek Salad with Feta and Olives totally changed the game for my lunch routine. Trust me, it’s the one salad I actually look forward to eating. It’s bold and salty with those briny olives, crisp (almost snappy) cucumber, and—let’s be honest—the Feta is what dreams are made of. If you’re like me and need something fast but super tasty, this is one recipe you want to have handy. Plus, if you ever crave a heartier breakfast, my favorite breakfast flatbread with veggies does the trick for busy mornings too.
Ask an irresistible, sweet-tooth question
Listen, I know you landed here for a salty meal, but—do you ever wish salads could feel like a treat instead of a snooze fest? Me too. That’s basically why this Greek Salad with Feta and Olives is my go-to for lunch, especially when I’m tired of staring at sad wilted lettuce. (And hey, if you want to take care of your sweet tooth after lunch, have you ever tried making cotton candy fudge? So wild.)
Why You’ll Love This Recipe
Okay, so let me gush for a second. One bite and it’s like you’re on a sunny patio in Santorini. The flavor combo in this Greek Salad with Feta and Olives? Outrageous. The salt from the Feta? Perfection. Juicy tomatoes and crunchy cucumber? Yep. The olives? They’re not everyone’s favorite—but trust me, they belong here. And honestly, it’s easy. You barely need cooking skills at all. Plus, no soggy leftovers; it tastes even better after a couple of hours. I find myself making it twice a week. My friends practically beg for seconds.
Ingredients
Let’s get real for a sec—this salad doesn’t need fancy stuff or a full wallet. Here’s what you grab:
- Ripe tomatoes (sometimes the ugly ones taste best, weirdly enough)
- Cucumber (I go seedless if I’m feeling fancy)
- Red onion
- Kalamata olives (the salty, purple ones—don’t skimp!)
- Feta cheese (block is best, but crumbled works)
- Green bell pepper
- Olive oil
- Red wine vinegar (a squeeze of lemon if you don’t have it—old trick)
- Oregano
- Salt and pepper
That’s literally it. Some people sneak in lettuce, but honestly, the more rustic, the better. Keep it classic.
Timing
Wanna hear something amazing? This Greek Salad with Feta and Olives takes, like, 10 minutes to throw together. Seriously, you could make it during a commercial break (not that anybody watches cable anymore, ha). I usually cut everything up while my coffee’s brewing. So quick, so little effort. Wild how something so easy packs this much punch.
Step-by-Step
Okay, don’t judge—my chopping skills aren’t five-star restaurant material, but here’s how it goes:
First up: cut your tomatoes into big chunks, same with cucumbers. Thinly slice that onion (maybe soak it in cold water for a sec if you don’t want dragon-breath later—just saying). Toss it all in a big bowl. Add heaps of olives and Feta—don’t be shy. Sprinkle in dried oregano, then drizzle olive oil and a splash of vinegar. Hit it with salt and pepper. Mix gently, so the Feta stays chunky, not mushy. Wait five minutes before serving if you can (sometimes I cave and eat it right away).
It’s not rocket science, promise.
Nutritional Information
I’m not a dietitian, but Greek Salad with Feta and Olives feels healthy—fresh veggies, healthy fats, totally filling. It’s usually around 200-300 calories per serving depending on how generous you get with the cheese. Good news—there’s barely any carbs if you’re watching that kinda thing. Olives and olive oil give you healthy fats. The only “downside” might be the sodium (hello, olives and cheese), but if you’re not eating three tubs, you’re fine.
Healthier Alternatives
Look, I get it—not everybody wants loads of cheese. Wanna lighten things up? Cut back on the Feta or try a light version. If salty olives are too much, swap with sliced cherry tomatoes or extra peppers for more crunch. You can seriously pump up the veggies if you love bulk—raw zucchini works, too. Heck, if you’re dairy-free, try chickpeas instead of Feta and it’ll still hit that satisfaction button.
Oh, and for a different way to get a healthy start, you should really check my chia seed pudding with fruit—so easy, great for meal prep.
Serving Suggestions
I love this Greek Salad with Feta and Olives as a meal on its own, but you can jazz it up even more.
- Pile it onto toasted pita for an easy lunch.
- Serve alongside grilled chicken or fish for a boost of protein.
- Scoop it onto hummus, then drag some warm bread right through.
- Toss some cooked quinoa in for a filling, grainy twist.
So many “right” ways to eat this salad, honestly.
Common Mistakes
I have totally messed up Greek Salad with Feta and Olives in the past. The biggest flub? Using sad, out-of-season tomatoes. Skip ‘em if they look meh. And don’t drown it in dressing—just enough to coat. Pre-crumbled Feta is a bit bland, so grab a block if you can. Cutting the veggies too small makes everything mushy. Last thing: do not leave out the olives! Even if you’re unsure, try a few. They make the salad, trust me.
Storing Tips
Here’s the thing—you can make Greek Salad with Feta and Olives ahead, but hold off mixing in the Feta if you’re making it for tomorrow. The cheese gets weirdly soggy if left overnight. Keep the dressing separate, too. Honestly, this salad’s best the same day, but leftovers in a sealed container actually taste snappier after a few hours’ chill.
Common Questions
Does the salad get soggy if you make it in advance?
A little bit, but if you keep the dressing separate, it stays pretty fresh. Just toss before eating.
What if I can’t find Kalamata olives?
Just sub with black olives or even green ones. It’ll taste a bit different but still good.
How do I make it a full meal?
Add cooked chicken, shrimp, or some hearty lentils. The protein turns it into dinner pretty quick.
Can I skip the onions?
Absolutely. If they’re too punchy for you, just leave ‘em out or use a milder onion.
What’s a good bread to serve with this?
I’m team warm pita, but crusty baguette works too!
Ready for Salad Happiness?
If you’re chasing that big, fresh flavor without messing around for hours in the kitchen, Greek Salad with Feta and Olives is your new best friend. It’s got attitude, takes minutes, and leaves you feeling like you dined at a five-star restaurant (in your own kitchen). And hey, if you want even more inspo, grab ideas from this terrific Greek Salad Recipe – Love and Lemons, or check out this Greek Salad (Traditional Horiatiki Recipe) | The Mediterranean Dish for an extra-authentic spin. Go and give it a whirl—the feta and olives are waiting!
Greek Salad with Feta and Olives
Ingredients
For the salad
- 2 pieces Ripe tomatoes Use ripe tomatoes for the best flavor.
- 1 piece Cucumber Seedless is preferred.
- 1/2 piece Red onion Thinly sliced.
- 1/2 cup Kalamata olives The salty, purple variety.
- 200 grams Feta cheese Block is best but crumbled works too.
- 1 piece Green bell pepper
For the dressing
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar A squeeze of lemon can be used instead.
- 1 teaspoon Oregano Dried oregano works best.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- Cut the tomatoes and cucumbers into big chunks.
- Thinly slice the red onion (soaking in cold water can help reduce strong flavor).
- In a large bowl, combine the tomatoes, cucumber, onion, olives, and feta.
- Sprinkle in oregano, drizzle with olive oil and vinegar, and season with salt and pepper.
- Mix gently to keep the feta chunky.
- Let the salad sit for five minutes before serving if possible.
