This super-easy fresh tomato and feta cheese salad with olives is Greek to me! 

By: Jodie Shield, RDN

Ripe, juicy, fresh tomatoes are the star ingredients in this classic Greek salad. Toss in chunks of cucumber, sweet bell pepper, and chopped red onion, and then drizzle on extra virgin olive oil. Greeks prefer feta made from sheep’s milk, but go ahead and sprinkle whatever feta you like all over your salad. Last but not least, don’t forget the black Kalamata olives. Opa! Just added this recipe along with some other Mediterranean Diet favorites to my iTunes app Time To Eat Healthy: Homemade Meals In Minutes.

Classic Greek Salad

 8 servings

Prep Time = 10 minutes

Cooking Time = None


1 large cucumber, sliced, seeded and cut into quarters

8 ripe tomatoes, cored and cut into wedges

1 green bell pepper, cored, seeded and chopped into bite-size pieces

1 small red onion, peeled and thinly sliced

4 ounces feta cheese, cut into cubes

½ cup pitted Kalamata olives

4 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon chopped oregano

Salt to taste

Pepper to taste



  • In large bowl, add cucumbers, tomatoes, green peppers, red onion, feta cheese and olives.
  • In small bowl make a dressing by whisking together oil, vinegar, oregano, salt and pepper.
  • Pour dressing over salad and toss gently to combine. Serve immediately.


Nutritional Information per Serving (1 cup): 156 calories, 4 grams protein, 12 grams carbohydrate, 11 grams fat, 3 grams saturated fat, 13 milligrams cholesterol, 3 grams fiber, 203 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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