A refreshing Greek salad with crisp vegetables and Kalamata olives, dressed in a rich, creamy feta dressing enhanced with fresh dill and oregano. This 15-minute recipe delivers authentic Mediterranean flavor without requiring any cooking.
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Chop the tomatoes, slice the cucumber, and thinly slice the red onion. Add them to a large salad bowl.
Pit the Kalamata olives and add them to the bowl with the other vegetables.
In a separate bowl, mash the feta cheese with a fork until it's crumbled.
To the mashed feta, add the dried oregano, red wine vinegar, and olive oil.
Add the freshly chopped dill to the dressing mixture and stir everything together until well combined.
Pour the creamy feta dressing over the salad.
Toss the salad until all the vegetables are evenly coated with the dressing. Serve and enjoy.
Store undressed salad components in separate airtight containers for up to 2 days. Refrigerate dressing separately for up to 3 days. Dress immediately before serving.
Yes. Prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator. Add it to the salad just before serving to keep vegetables crisp.
Use green Castelvetrano olives for a milder flavor, or omit them entirely if you prefer. Oil-cured black olives also work well.
Yes. All ingredients are plant-based or dairy, making it naturally vegetarian.
Store dressing separately and dress the salad immediately before serving. If prepping ahead, keep tomatoes and cucumbers in separate containers until assembly.
Yes. Double or triple all ingredients proportionally. The dressing ratio remains consistent: adjust feta and dill to match your vegetable quantity.
