Feta Salad with Vegetables

A bowl of Greek salad with tomatoes, cucumbers, red onions, feta cheese, black olives, and fresh mint leaves on a white table.

Looking for a bright and tangy salad that’s super easy to make? This feta salad with vegetables is bursting with crisp cucumbers, juicy tomatoes, briny olives, and chunks of creamy feta. It’s a refreshing summer side that pairs perfectly with grilled meats or stands on its own with a simple vinegar.

Course Salad, Salads, Side Dish, Sides

Cuisine American, International

Keyword cherry tomatoes, cucumber, english cucumber, feta, feta cheese,, feta salad, greek salad, make the salad, make this salad, olive, olive oil, oregano, red onion, salad, salad recipe, side dish, summer salad, tangy, whisk

Prep Time 10

Servings Servings

Calories 240kcal

Author Zuzana Paar

Equipment

Ingredients

2 Tablespoons Olive Oil
1½ Tablespoons Vinegar
1 Piece Garlic Clove minced
½ teaspoon Dry Oregano
½ teaspoon Dijon Mustard
½ teaspoon Salt
½ teaspoon Black Pepper
½ Cup Cucumber deseeded and sliced
1 Piece Green Bell Pepper chopped
1½ Cups Cherry Tomatoes halved
½ Piece Block Feta Cheese diced
½ Cup Red Onion thinly sliced
½ Cup Black Olives
½ Cup Fresh Mint Leaves

US Customary - Metric

Instructions

Pull out everything you’ll need for the salad and dressing, including your veggies, feta, olives, mint, and pantry staples like oil and vinegar. Wash and dry the produce so it's ready to chop. Having your ingredients prepped keeps the process smooth and efficient.
In a small bowl or jar, combine olive oil, your favorite vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk or shake until everything is fully mixed and emulsified. Let it rest while you move on so the flavors can come together.
Cut the cucumber in half lengthwise, remove the seeds, and slice it thinly. Dice the bell peppers, halve the cherry tomatoes, thinly slice the red onion, and cube the feta cheese. Keep the olives whole and set the mint leaves aside for the final touch.
Layer all the prepared vegetables, olives, and feta in a large bowl or serving platter. Drizzle the dressing over the top and toss gently to combine without crushing the cheese. Finish with a sprinkle of oregano and a handful of fresh mint leaves for brightness.

Notes

Use fresh and firm vegetables: Crisp cucumbers, juicy tomatoes, and crunchy bell peppers make the salad taste more vibrant and refreshing. Always chop them just before serving to keep everything fresh.
Choose a good-quality feta: A block of feta in brine has a creamier texture and bolder flavor than pre-crumbled options. Crumble it yourself for the best taste.
Balance with a simple dressing: A splash of olive oil, vinegar, and a pinch of salt is often all you need. Let the feta and veggies shine without overpowering them.
Serve cold but not icy: Chill the veggies slightly before mixing, but avoid serving them too cold. This helps the flavors come through better and makes each bite more enjoyable.

Nutrition