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Easy Greek Salad with Marinated Feta & Kalamata Olives

Easy Greek Salad with Marinated Feta & Kalamata Olives

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.
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Prep Time 10 minutes
Total Time 10 minutes
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
 
 

  • 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

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
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