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Greek Salad with Castelvetrano Olives

A fresh, crunchy, and vibrant twist on the classic Greek salad featuring buttery Castelvetrano olives, crisp Persian cucumbers, and creamy cubed feta cheese.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4-5 Persian cucumbers chopped
  • 1 pint cherry tomatoes halved
  • 0.5 cup red onion thinly sliced or slivered
  • 1 cup Castelvetrano green olives pitted and lightly smashed
  • 8 oz feta cheese block, cut into cubes
Fresh Herbs
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
Dressing
  • 0.25 cup Extra Virgin Olive Oil high quality
  • 0.5 lemon juiced
  • 1 tbsp dried oregano plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.25 tsp salt to taste

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Chef's Knife
  • Salad servers

Method
 

  1. Wash and chop the Persian cucumbers into bite-sized chunks.
  2. Slice the cherry tomatoes in half and thinly slice the red onion into slivers.
  3. If olives are not pitted, remove pits. Lightly smash or halve the Castelvetrano olives.
  4. Cube the block of feta cheese into uniform pieces.
  5. In a large bowl, combine cucumbers, tomatoes, onion, olives, feta, chopped dill, and parsley.
  6. Drizzle generously with Extra Virgin Olive Oil and squeeze fresh lemon juice over the top.
  7. Season with dried oregano, black pepper, and salt.
  8. Toss gently to combine ensuring the feta does not break apart, and serve immediately.

Notes

Soaking red onions in ice water for 10 minutes before adding can reduce their sharpness.