Greek Village Salad with Feta & Olives
Crisp tomatoes, cucumber, peppers, and creamy feta tossed with briny olives in a lemon-olive oil dressing. A bright, no-cook meal that tastes like a Greek island escape.
- Total time
- 10 min
- Servings
- 2
- Calories
- 312
- Protein
- 9g
freshlightsimplegreekvegetariangluten-freecheesecrisp
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced into 1/2-inch pieces
- 1 medium yellow bell pepper, diced into 1/2-inch pieces
- 1 medium green bell pepper, diced into 1/2-inch pieces
- ¾ cup Kalamata olives, pitted
- ¾ cup feta cheese, crumbled
- 1 whole lemon (juiced)
- 3 tbsp olive oil
Instructions
- 1
Halve the cherry tomatoes and dice the cucumber and both peppers into 1/2-inch chunks.
- 2
Add all diced vegetables, olives, and feta to a large bowl.
- 3
Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until combined.
- 4
Pour the dressing over the salad and toss gently until all vegetables are coated.
- 5
Let sit for 2 minutes so the flavors meld, then taste and adjust seasoning.
- 6
Serve immediately or chill up to 1 hour before eating.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- small mixing bowl
- whisk
- spoon
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