Traditional Greek Village Salad with Feta and Kalamata Olives
A refreshing mix of ripe tomatoes, cucumber, red onion, and green pepper, topped with a generous slab of feta and briny Kalamata olives, all dressed with extra virgin olive oil and oregano.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings4
This is the salad you'll find on every Greek table in the summer, when tomatoes are at their peak and the sun makes everything taste better. It's simple, honest, and utterly delicious.
There's no lettuce, no vinegar (unless you want a drop), and no fuss. Just good vegetables, great olive oil, and a big piece of feta on top. It's meant to be shared, eaten with crusty bread, and enjoyed outdoors.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut the tomatoes in half and remove the stems and the bottom. If they are small, slice them into thick, chunky pieces; if larger, cut each half into 4-6 square pieces. Place them in a deep plate or a wide soup plate.
- Slice the cucumber in half lengthwise, then cut into chunky pieces and arrange over the tomatoes. You can peel it completely, leave the skin on, or partially peel it for extra crunch.
- Thinly slice the red onion and the green pepper, and scatter them over the top.
- Place the feta cheese on top as a whole piece.
- Scatter the Kalamata olives around the salad and season with sea salt.
- Drizzle generously with the extra virgin olive oil.
- Sprinkle with the dried oregano.
- Serve immediately, or let the salad rest in the fridge or at room temperature for up to half an hour before serving.
💡 Tips
- For the best flavor, use ripe, in-season tomatoes and a good quality extra virgin olive oil.
- If you like, add a few drops of red wine vinegar just before serving.
- Serve with crusty bread to soak up the juices.
Inspired by a recipe from Real Greek Recipes