Delicious Greek Salad

Every good meat platter needs a few tasty salads to balance out the meat, like this delicious greek salad I made the other day. I purchased marinated feta from Little Farms. The feta cubes work well in this salad, and the oil in which the feta is marinated makes a great salad dressing! For the cucumbers and olives, I always use Lebanese cucumbers and pitted Kalamata olives.

Easy Greek Salad with Marinated Feta & Kalamata Olives

Cook ModePrevent your screen from going dark

Amanda McKillop

This easy Greek salad with marinated feta cubes, Kalamata olives, and a bright olive oil–lemon dressing comes together in 10 minutes flat. The trick? Using the feta marinade oil as your dressing for effortless flavour. Perfect alongside grilled meats or as a light lunch on its own.

No ratings yet

Print Recipe Pin Recipe Share by Email Share on Facebook

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine Mediterranean

Servings 2 servings

Calories 469 kcal

Equipment

• Large mixing bowl
• Sharp Chef’s Knife
• Cutting board
• Serving platter or shallow bowl
• Citrus juicer (handheld)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 medium Lebanese cucumbers diced, about 300g / 10oz
• 1 small red onion finely sliced, about 80g / 3oz
• 1 medium red bell pepper (capsicum) cut into 2cm (¾-inch) cubes
• 1 cup cherry tomatoes halved, about 150g / 5oz
• ½ cup pitted Kalamata olives about 80g / 3oz
• ¼ bunch fresh mint leaves roughly chopped, about 2 tablespoons
• 1 cup marinated feta cubes about 200g / 7oz
• 1 tablespoon fresh lemon juice about half a lemon
• 2 tablespoons extra virgin olive oil or oil from the marinated feta
• 1 pinch salt to taste
• 1 pinch freshly ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Add the diced cucumber, red bell pepper cubes, halved cherry tomatoes, Kalamata olives, sliced red onion, and chopped mint to a large mixing bowl. Toss gently to combine.
  2 medium Lebanese cucumbers, 1 small red onion, 1 medium red bell pepper (capsicum), 1 cup cherry tomatoes, 1/2 cup pitted Kalamata olives, 1/4 bunch fresh mint leaves
• Season with salt and freshly ground black pepper. Drizzle over 2 tablespoons of extra virgin olive oil (or the oil from the marinated feta for extra flavour) and 1 tablespoon of fresh lemon juice. Toss again until everything is evenly coated.
  1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 pinch salt
• Transfer the salad to a serving platter or shallow bowl. Scatter the marinated feta cubes generously over the top — don’t be shy, the feta is what makes this salad shine. Serve immediately.
  1 cup marinated feta cubes

Notes

Storage: Store undressed salad in an airtight container in the fridge for up to 24 hours. Add dressing and feta just before serving to prevent wilting.

Make-Ahead: Dice all vegetables and store them separately in the fridge up to a day ahead. Assemble and dress when ready to serve.

Substitutions: Swap Lebanese cucumbers for English cucumber (scoop out seeds first). Use regular feta crumbled by hand if marinated feta is unavailable — just increase the olive oil by 1 tablespoon. Fresh oregano or flat-leaf parsley work well if you don’t have mint on hand.

Pro Tip: Salt the diced cucumber lightly and let it sit in a colander for 5 minutes before assembling — this draws out excess moisture and keeps your salad crisp, not soggy.

Serving Suggestion: Serve alongside grilled lamb chops, chicken souvlaki, or warm pita bread with hummus and tzatziki for a complete Mediterranean spread.

Nutrition

Serving: 1servingCalories: 469kcalCarbohydrates: 27gProtein: 15gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 67mgSodium: 1420mgPotassium: 881mgFiber: 5gSugar: 12gVitamin A: 3014IUVitamin C: 109mgCalcium: 462mgIron: 2mg

Feedback is key!Rate this Recipe !