Quick Greek Salad with Feta and Olives

Introduction

There’s something wonderfully refreshing and timeless about a Greek salad. Known in Greece as Horiatiki, this salad is not just a dish but a reflection of the Mediterranean lifestyle—simple, wholesome, and bursting with flavor. Unlike many other salads, it doesn’t rely on heavy dressings or complicated techniques; instead, it celebrates the freshness of seasonal vegetables paired with briny olives and creamy feta cheese.

This Quick Greek Salad with Feta and Olives is the perfect example of how a few basic ingredients can come together to create a colorful, vibrant, and satisfying dish in just minutes. Crisp cucumbers, juicy tomatoes, sweet bell peppers, and sharp red onions are tossed with Kalamata olives and topped with rich, tangy feta. A drizzle of olive oil and a sprinkle of oregano tie it all together into a light yet flavorful masterpiece.

Why I Love This Recipe

I love this recipe because it perfectly embodies the idea that simple food can be extraordinary. With just a handful of fresh ingredients, this salad delivers a burst of flavors and textures that are both refreshing and deeply satisfying. The crunch of cucumbers, the sweetness of ripe tomatoes, the saltiness of olives, and the creaminess of feta create a balance that feels both light and indulgent at the same time.

Another reason I love it is how effortless it is to prepare. In less than 15 minutes, you can have a dish that looks beautiful, tastes amazing, and is nutritious, too. It’s a reliable go-to when I want something quick yet impressive.

Most importantly, this salad always brings a sense of joy and comfort—it reminds me of sunny Mediterranean days, long family meals, and a celebration of fresh, seasonal produce. Whether served on its own, with warm pita bread, or alongside grilled meats or seafood, it always feels like a little escape to Greece right at my table.

Why It’s a Must-Try Dish

This salad is a must-try because it shows how healthy eating can be both flavorful and effortless. Unlike many salads that rely on creamy dressings or lots of ingredients, this dish stays true to its Mediterranean roots—using fresh vegetables, a touch of olive oil, and a sprinkle of herbs to create bold flavor with minimal effort.

It’s also incredibly versatile. You can serve it as a light main course, a refreshing side, or even as part of a mezze spread for entertaining. It pairs beautifully with grilled chicken, fish, lamb, or even a simple loaf of warm bread. Beyond its taste, it’s loaded with nutrients—antioxidants from tomatoes, healthy fats from olive oil and olives, and protein plus calcium from feta.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 10 minutes

Servings & Nutrition

• Servings: 4
• Calories (per serving): ~200 kcal

Course & Cuisine

• Course: Salad / Side dish / Appetizer
• Cuisine: Greek / Mediterranean

Ingredients

• 2 medium cucumbers, sliced
• 3 medium tomatoes, chopped (or cherry tomatoes halved)
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1 cup Kalamata olives (pitted if preferred)
• 200 g (7 oz) feta cheese, cubed or crumbled
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar (optional)
• 1 tsp dried oregano (or fresh oregano leaves)
• Salt and black pepper, to taste

Directions

Step 1: Prep the Vegetables

1. Wash and chop cucumbers, tomatoes, and bell pepper.
2. Slice the red onion thinly.

Step 2: Assemble the Salad

1. Place cucumbers, tomatoes, onion, bell pepper, and olives in a large bowl.
2. Add feta cheese on top (cubed or crumbled).

Step 3: Make the Dressing

1. In a small bowl, whisk olive oil, red wine vinegar (if using), oregano, salt, and pepper.
2. Drizzle over the salad.

Step 4: Toss and Serve

1. Gently toss to combine.
2. Serve immediately or chill for 10–15 minutes for flavors to blend.

Step-by-Step Preparation Method

1. Wash and slice all fresh vegetables.
2. Add them to a salad bowl with olives.
3. Top with feta cheese.
4. Whisk olive oil, vinegar, and seasonings into a dressing.
5. Pour over the salad.
6. Toss gently and serve.

How to Serve

• Serve chilled as a side dish with grilled meats, seafood, or souvlaki.
• Enjoy as a light lunch with warm pita bread.
• Add to a mezze platter with hummus, tzatziki, and falafel.

Recipe Tips

• Use ripe, juicy tomatoes for the best flavor.
• Always use good quality olive oil and feta—they make a huge difference.
• If onions taste too strong, soak slices in cold water for 5 minutes before adding.
• Serve slightly chilled but not too cold, to keep flavors fresh.

Variations

• Protein Boost: Add grilled chicken, shrimp, or chickpeas.
• Lettuce Greek Salad: Add crisp romaine lettuce for extra crunch.
• Herby Twist: Add fresh parsley, dill, or mint.
• Low-Sodium Version: Use fewer olives and a lighter sprinkle of feta.
• Grain Bowl: Toss with cooked quinoa or bulgur for a heartier meal.

Freezing & Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: Not suitable for freezing (vegetables and feta will lose texture).

Special Equipment Needed

• Sharp knife for slicing vegetables
• Large salad bowl
• Small whisk or fork (for dressing)

FAQ

Q1: Can I make this salad ahead of time?
Yes, but keep the dressing separate and mix just before serving for freshness.

Q2: Can I use black olives instead of Kalamata?
Yes, though Kalamata olives are traditional and add the most authentic flavor.

Q3: Is it okay to crumble feta instead of cubing?
Absolutely—it’s just a matter of texture preference.

Q4: Can I skip the vinegar?
Yes, olive oil and oregano alone are traditional, but vinegar adds brightness.

Conclusion

This Quick Greek Salad with Feta and Olives is a celebration of Mediterranean flavors—fresh, colorful, and nourishing. It’s quick to prepare, versatile, and pairs beautifully with so many dishes. Whether you serve it as a side at a summer barbecue, a light weekday lunch, or as part of a mezze spread, it’s guaranteed to bring a refreshing and authentic taste of Greece to your table