20 Delicious Greek-Inspired Salads Featuring Feta and Olives

If you’re looking to add some Mediterranean flair to your meals, these 20 Greek-inspired salads featuring feta and olives offer a wonderful selection to try. Each recipe brings out vibrant flavors and simple preparation that suits a range of occasions.

This collection includes everything from quick, no-fuss dinners to make-ahead dishes and crowd-pleasing options perfect for family meals or gatherings. With fresh vegetables, wholesome grains, and classic Greek ingredients, these salads showcase bright, balanced flavors that keep things light yet satisfying.

What makes these salads especially appealing is how easy they are to put together without a lot of fuss or cleanup. They combine wholesome ingredients that come together quickly, making them ideal for busy days and versatile enough to suit many tastes.

1. Horiatiki (Classic Greek Village Salad)

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Horiatiki is a simple, vibrant salad that captures the essence of Greek flavors in every bite. With juicy tomatoes, crisp cucumbers, sharp red onions, and briny Kalamata olives, it offers a refreshing combination of textures and tastes. The big chunks of creamy feta cheese add a savory richness, while oregano and olive oil bring everything together with classic Mediterranean notes. This salad comes together quickly and requires no cooking, making it a reliable choice for a light lunch or a flavorful side dish.

Why This Recipe Works

This recipe shines because it balances fresh, crunchy vegetables with the salty creaminess of feta, backed by herbal and citrusy accents. The ingredients are straightforward, easy to find, and require almost no prep beyond chopping. It’s a healthy dish that fits well into many meal plans and can be served immediately or chilled.

• Convenience – Requires minimal preparation and no cooking, perfect for busy days.
• Flavor balance – Combines fresh vegetables with salty feta and tangy olives for a well-rounded taste.
• Texture – Offers a satisfying mix of crisp veggies, soft cheese, and firm olives.
• Appeal – Works great as a standalone dish or a complement to grilled meats and seafood.

Ingredient Swap Ideas

It’s easy to adjust this salad to suit different preferences or dietary needs without losing its signature character. Here are a few substitution tips to keep things interesting or accommodate what you have on hand.

• Feta cheese – Try a firm goat cheese or a dairy-free cheese alternative for different flavor profiles or to avoid dairy.
• Kalamata olives – Use green olives or capers if you prefer a milder, less briny taste.
• Green pepper – Swap with mild banana peppers or skip if you want a less peppery bite.
• Red onion – Substitute with shallots or sweet onions for a gentler onion flavor.

Ingredients

• 3 large ripe tomatoes – Cut into thick wedges.
• 1 large cucumber – Peeled if desired, cut into thick slices or half-moons.
• 1 small red onion – Thinly sliced.
• 1 green bell pepper – Cored and cut into rings or strips.
• 1/2 cup Kalamata olives – Pitted and whole or halved.
• 7 ounces block of feta cheese – Cut into large chunks.
• 1 teaspoon dried oregano – For authentic herbal flavor.
• 1/4 cup extra-virgin olive oil – Use good quality for the best taste.
• 1 tablespoon red wine vinegar – Adds a touch of acidity.
• Salt and black pepper – To taste, used sparingly due to feta and olives.

Instructions

1. Arrange the tomato wedges, cucumber slices, red onion, and green pepper on a large platter or in a salad bowl.
2. Scatter the Kalamata olives over the vegetables.
3. Place the chunks of feta cheese on top, distributing evenly for visual appeal and balanced flavor.
4. Sprinkle dried oregano over the salad, then drizzle with olive oil and red wine vinegar.
5. Add salt and freshly ground black pepper to taste, keeping in mind the saltiness of the feta and olives.
6. Toss gently only if desired; the salad can be served as is to preserve the chunky texture. Serve immediately.

2. Greek Pasta Salad (Allrecipes)

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This Greek Pasta Salad brings together a refreshing mix of al dente rotini pasta with classic Mediterranean ingredients. Feta cheese and black olives add a nice salty bite, while colorful bell peppers and red onion provide crunch and brightness. The red-wine vinaigrette ties everything together with a tangy, herby finish. It’s a flavorful dish that’s easy to prepare and works well as a side or a light main.

Why This Recipe Works

This salad is a great choice when you want a dish that’s both quick to make and full of vivid flavors. It balances crisp vegetables with creamy cheese and a tangy dressing, offering a satisfying mix of textures with every bite.

• Convenience – The pasta cooks quickly, and the salad can be assembled in advance, making it ideal for busy days.
• Flavor balance – Tangy vinaigrette complements the salty feta and olives, while fresh vegetables add brightness.
• Texture – Firm pasta contrasts nicely with crunchy peppers and tender onions.
• Appeal – It’s a crowd-pleaser that’s perfect for family meals or casual gatherings.

Ingredient Swap Ideas

Swapping out some ingredients can help you adjust this salad to different preferences or dietary needs without losing its essence. You can easily customize the flavor and texture to suit your taste.

• Pasta – Use gluten-free rotini or whole wheat pasta for a healthier or gluten-free version.
• Cheese – Substitute feta with a dairy-free cheese if you want a vegan alternative.
• Olives – Try green olives instead of black for a slightly different savory note.
• Vegetables – Include cucumber or cherry tomatoes for extra freshness and color.

Ingredients

• 8 ounces rotini pasta – Cooked according to package instructions until al dente.
• 1 cup crumbled feta cheese – Adds creamy saltiness.
• 1/2 cup black olives – Sliced or whole, for a briny punch.
• 1 red bell pepper – Diced, for sweetness and crunch.
• 1 yellow bell pepper – Diced, to add color and crisp texture.
• 1/2 cup red onion – Thinly sliced, for sharpness and bite.
• 1/4 cup red wine vinegar – Provides tang in the dressing.
• 1/3 cup extra-virgin olive oil – Creates a smooth, flavorful vinaigrette.
• 1 teaspoon dried oregano – Gives a classic Mediterranean herb note.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – Balances the taste with mild heat.

Instructions

1. Cook the rotini pasta in a large pot of salted boiling water until it is al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
2. In a large bowl, combine the cooled pasta, crumbled feta, black olives, diced red and yellow bell peppers, and sliced red onion.
3. In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, salt, and black pepper to create the vinaigrette.
4. Pour the vinaigrette over the pasta mixture and toss gently to ensure everything is evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to blend. Serve chilled or at room temperature.

3. Mediterranean Quinoa & Chickpea Salad (Eating Well)

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This Mediterranean Quinoa & Chickpea Salad brings together vibrant flavors and satisfying textures in a single bowl. The combination of protein-packed quinoa and chickpeas creates a filling base, while cucumber, tomato, olives, and feta add freshness and richness. Dressed with a bright lemon-oregano vinaigrette, this salad is light yet hearty, making it a great choice for busy days when you want something healthy and flavorful without a lot of fuss.

Why This Recipe Works

This salad offers a balanced mix of nutrition and flavor with ingredients that are easy to find and prepare. It provides a fresh, tangy, and satisfying meal that works well for both lunch and dinner.

• Convenience – Quick to prepare with mostly no-cook ingredients, ideal for meal prep or last-minute meals.
• Flavor balance – The bright lemon-oregano dressing complements the salty olives and creamy feta beautifully.
• Texture – Firm quinoa and chickpeas contrast nicely with crisp cucumber and juicy tomato.
• Appeal – A colorful, wholesome dish that suits a variety of diets and tastes.

Ingredient Swap Ideas

Adjusting the ingredients helps tailor the salad to your preferences or dietary needs without losing its essence.

• Quinoa – Substitute with couscous, bulgur, or cooked farro for different grains.
• Feta cheese – Swap with crumbled goat cheese or vegan feta for a creamier or dairy-free option.
• Olives – Use kalamata, green, or black olives depending on your flavor preference.
• Chickpeas – Replace with white beans or lentils for a different protein source.

Ingredients

• 1 cup quinoa – rinsed well to remove bitterness.
• 1 can (15 ounces) chickpeas – drained and rinsed.
• 1 medium cucumber – diced into bite-sized pieces.
• 1 cup cherry tomatoes – halved.
• 1/2 cup Kalamata olives – pitted and sliced.
• 1/2 cup crumbled feta cheese – for a creamy, salty touch.
• 1/4 cup fresh parsley – chopped finely.
• 3 tablespoons olive oil – for the dressing.
• 2 tablespoons fresh lemon juice – adds bright acidity.
• 1 teaspoon dried oregano – for classic Mediterranean flavor.
• 1/2 teaspoon salt – adjust to taste.
• 1/4 teaspoon black pepper – freshly ground.

Instructions

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.
2. In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, olives, feta, and parsley. Stir gently to mix all ingredients evenly.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper until well blended.
4. Pour the dressing over the salad and toss everything together until all ingredients are coated.
5. Taste and adjust seasoning if needed. Chill the salad for about 15 minutes before serving to allow the flavors to meld.

This salad can be served as a main dish or side, and it holds well for leftovers if covered and refrigerated.

4. Watermelon, Feta & Olive Salad (Love & Lemons)

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This salad brings together juicy watermelon cubes, salty feta cheese, briny olives, and fresh mint for a refreshing mix of flavors. The drizzle of lime and olive oil adds a bright, zesty touch that ties everything together. It’s a simple salad that’s quick to prepare and perfect for warm days or as a colorful side dish for any meal.

Why This Recipe Works

This salad combines contrasting flavors and textures that make each bite interesting and satisfying. It’s a light yet flavorful dish that fits well with casual dinners or gatherings.

• Convenience – Requires minimal prep with no cooking necessary, making it a fast option.
• Flavor balance – Combines sweet, salty, and tangy elements for a well-rounded taste.
• Texture – Offers a mix of crisp watermelon, crumbly feta, and firm olives.
• Appeal – Visually vibrant and inviting, suitable for entertaining or everyday meals.

Ingredient Swap Ideas

You can easily adjust the ingredients based on what you like or have on hand without changing the salad’s fresh character.

• Feta cheese – Substitute with goat cheese or vegan cheese for different flavors or dietary needs.
• Olives – Use green olives or capers if you prefer a milder briny taste.
• Mint – Swap for fresh basil or cilantro to change the herbal note.
• Lime juice – Replace with lemon juice for a slightly different citrus brightness.

Ingredients

• 4 cups watermelon – Cut into bite-sized cubes, chilled for best flavor.
• 1 cup feta cheese – Crumbled, adds a salty creaminess.
• 1/2 cup olives – Pitted and halved, preferably kalamata for a bold taste.
• 1/4 cup fresh mint – Chopped, adds a refreshing herbal note.
• 2 tablespoons lime juice – Freshly squeezed, balances the sweetness.
• 2 tablespoons extra-virgin olive oil – For a smooth, fruity drizzle.
• Salt – To taste, used sparingly because feta and olives are already salty.
• Black pepper – Freshly ground, to finish and add subtle heat.

Instructions

1. Place the watermelon cubes in a large bowl. Add the crumbled feta and halved olives.
2. Sprinkle the chopped fresh mint over the salad ingredients.
3. In a small bowl, whisk together the lime juice and olive oil until combined.
4. Drizzle the dressing over the watermelon mixture and gently toss to coat everything evenly.
5. Season lightly with salt and black pepper, tasting as you go to avoid over-seasoning. Serve chilled or at room temperature.

5. Tabbouleh with Feta & Olives (Cookie and Kate)

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This bulgur-style parsley salad takes the classic tabbouleh to a new level by adding creamy feta and chopped olives. The result is a fresh, tangy, and colorful dish that balances bright herbs with a salty, rich bite from the feta and a briny pop from the olives. It’s simple to prepare and comes together quickly, making it a great choice for a light meal, a side dish, or a vibrant addition to any spread.

Why This Recipe Works

This tabbouleh variation adds layers of flavor and texture without complicating the preparation, giving you a well-rounded salad that stands out.

• Convenience – Quick to prepare with simple steps and easy-to-find ingredients.
• Flavor balance – Combines fresh herbs, tart lemon, creamy feta, and salty olives for a harmonious mix.
• Texture – Bulgur provides a slight chewy base that contrasts nicely with crisp parsley and soft feta.
• Appeal – Bright and colorful, it works well for casual meals or more formal gatherings.

Ingredient Swap Ideas

Adjusting a few ingredients can tailor this salad to different dietary needs or flavor preferences without losing its essence.

• Grain swap – Use quinoa instead of bulgur for a gluten-free version with a similar texture.
• Cheese alternative – Replace feta with crumbled goat cheese or omit it to make a vegan salad.
• Olive variation – Substitute kalamata olives with green olives or capers for a different salty touch.
• Herb options – Mix in fresh mint or dill with the parsley for a slightly different herbal flavor.

Ingredients

• 3/4 cup bulgur wheat – Coarse or fine bulgur soaked until tender.
• 2 cups fresh parsley leaves – Finely chopped for the salad base.
• 1/2 cup fresh mint leaves – Chopped, adds a refreshing flavor.
• 1/2 cup cherry tomatoes – Quartered for a burst of juiciness.
• 1/4 cup red onion – Finely diced for sharpness.
• 1/3 cup pitted kalamata olives – Chopped, offering salty tang.
• 1/2 cup feta cheese – Crumbled to add creaminess.
• 1/4 cup fresh lemon juice – Brightens the salad with acidity.
• 1/3 cup extra-virgin olive oil – For richness and mouthfeel.
• 1/2 teaspoon salt – To taste, enhances flavors.
• 1/4 teaspoon black pepper – Freshly ground, adds mild heat.

Instructions

1. Place bulgur in a bowl and cover with boiling water by about an inch. Let it soak for 15 to 20 minutes until tender, then drain any excess water and fluff with a fork.
2. In a large mixing bowl, combine the chopped parsley, mint, cherry tomatoes, red onion, and olives. Toss gently to mix evenly.
3. Add the softened bulgur and crumbled feta to the bowl with the herbs and vegetables.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. Pour this dressing over the salad and toss everything together until well coated.
5. Taste and adjust seasoning if necessary. Chill in the fridge for 30 minutes before serving to let flavors meld, or serve immediately for a fresher, herbaceous bite.

6. Greek Orzo Salad with Cucumber, Feta & Olives (The Mediterranean Dish)

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This Greek Orzo Salad brings together bright and refreshing flavors with a wonderful mix of textures. Cucumber ribbons add a crisp, cooling contrast to the tender, slightly chewy orzo pasta. The salty tang of feta cheese and briny Kalamata olives deepen the flavor, while cherry tomatoes contribute a juicy burst. It comes together quickly, making it an excellent option for a light lunch or a side dish at gatherings.

Why This Recipe Works

This recipe offers a tasty, easy-to-make salad that balances creamy, tangy, and savory notes beautifully. It’s practical for busy days and appealing for anyone who enjoys Mediterranean flavors.

• Convenience – Ready in under 30 minutes with straightforward prep steps.
• Flavor balance – Combines fresh vegetables with briny olives and salty feta for a vibrant taste.
• Texture – Offers a pleasant mix of tender orzo, crunchy cucumber, and crumbly cheese.
• Appeal – Works well as a family-friendly salad or a sophisticated side for entertaining.

Ingredient Swap Ideas

Adjusting this salad to suit your preferences or dietary needs is easy, and swaps can keep the flavors interesting without sacrificing the overall character.

• Orzo substitution – Use any small pasta like acini di pepe or orzo made from whole wheat for more fiber.
• Cheese options – Replace feta with goat cheese or a vegan cheese alternative to change the creaminess.
• Olive variety – Substitute Kalamata olives with green olives or capers for a different briny note.
• Vegetable swaps – Swap cucumber for zucchini ribbons or add roasted red peppers to change the salad’s texture and taste.

Ingredients

• 1 cup dry orzo pasta – Cooked according to package instructions and drained.
• 1 medium cucumber – Thinly sliced into ribbons using a peeler.
• 1 cup cherry tomatoes – Halved for freshness and color.
• 1/2 cup Kalamata olives – Pitted and halved for easy eating.
• 1/2 cup crumbled feta cheese – Adds a salty creaminess.
• 1/4 cup red onion – Finely diced for a mild bite.
• 3 tablespoons extra-virgin olive oil – Provides richness and flavor.
• 2 tablespoons red wine vinegar – Adds bright acidity.
• 1 teaspoon dried oregano – For a classic Greek herb note.
• 1/2 teaspoon salt – Adjusted to taste.
• 1/4 teaspoon black pepper – Freshly ground for mild heat.
• Fresh parsley – Chopped, for garnish and extra freshness (optional).

Instructions

1. Cook the orzo pasta in salted boiling water according to the package directions until al dente. Drain well and rinse under cold water to stop cooking and cool it down. Set aside.
2. While the orzo cooks, use a vegetable peeler to slice the cucumber into thin ribbons. Slice the cherry tomatoes in half and chop the red onion finely. Prepare the olives by pitting and halving them if needed.
3. In a large bowl, combine the cooled orzo, cucumber ribbons, cherry tomatoes, Kalamata olives, and red onion. Toss gently to mix the ingredients without breaking the cucumber ribbons.
4. Whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl. Pour the dressing over the salad and toss again to coat everything evenly.
5. Sprinkle the crumbled feta cheese on top and garnish with chopped fresh parsley if using. Serve immediately or refrigerate for about 30 minutes to let flavors meld.

This salad tastes great on its own or alongside grilled meats or seafood. It keeps well in the fridge for a day, making it convenient for meal prep or next-day lunches.

7. Greek Potato Salad (Bon Appétit)

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This Greek Potato Salad offers a fresh twist on traditional potato salads by combining tender red potatoes with bright, tangy flavors. Tossed in olive oil and red wine vinegar, and enhanced with dill, salty feta, and briny olives, it’s a dish that brings vibrant Mediterranean flavors to the table. It comes together quickly, making it a handy side for busy weekdays or casual gatherings.

Why This Recipe Works

This salad balances hearty potatoes with light, zesty dressing and savory additions, making it satisfying without feeling heavy.

• Convenience – Uses simple ingredients and involves minimal cooking, making it quick to prepare.
• Flavor balance – The tang of vinegar pairs beautifully with creamy feta and fragrant dill.
• Texture – Tender potatoes contrast nicely with crisp olives and crumbly cheese.
• Family-friendly appeal – A versatile side dish that complements many main courses and pleases a wide range of palates.

Ingredient Swap Ideas

Adjusting a few ingredients helps tailor the salad for dietary preferences or to suit what’s on hand, while retaining its core flavor profile.

• Olives – Use kalamata or green olives depending on your flavor preference or availability.
• Cheese – Replace feta with goat cheese or omit for a dairy-free version.
• Herbs – Swap dill with fresh parsley or basil for a different herbaceous note.
• Vinegar – Red wine vinegar can be substituted with white wine vinegar or lemon juice for a lighter acidity.

Ingredients

• 2 pounds red potatoes – scrubbed and cut into bite-sized chunks.
• 1/4 cup extra-virgin olive oil – for a rich and smooth dressing.
• 2 tablespoons red wine vinegar – adds tang and brightness.
• 1/4 cup fresh dill – chopped finely for a fresh herbal flavor.
• 1/2 cup crumbled feta cheese – provides a creamy, salty contrast.
• 1/2 cup pitted Kalamata olives – halved for easy eating and vibrant taste.
• 1 teaspoon salt – to season the salad properly.
• 1/2 teaspoon freshly ground black pepper – for subtle heat.

Instructions

1. Place the cut red potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
3. Add the warm potatoes to the bowl and gently toss them with the dressing to coat evenly. The warmth helps the potatoes absorb the flavors better.
4. Fold in the chopped dill, crumbled feta, and halved Kalamata olives, mixing carefully to distribute everything without breaking the potatoes.
5. Taste and adjust seasoning if needed. Serve the salad at room temperature or chilled, depending on preference.

This Greek Potato Salad works well as a side to grilled meats, seafood, or as part of a mezze spread.

8. Lentil Salad with Feta & Olives (BBC Good Food)

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This lentil salad has a wonderful balance of earthy lentils paired with juicy sun-ripened tomatoes and salty feta cheese. The Kalamata olives add a briny depth that complements the creamy feta perfectly. Tossed in a tangy mustard vinaigrette, it’s refreshing and satisfying at the same time. It’s a straightforward salad that comes together quickly, making it a great option for a midweek lunch or a light dinner.

Why This Recipe Works

This recipe brings simple, wholesome ingredients together in a way that highlights their natural flavors.

• Convenience – The lentils cook quickly, and the salad can be assembled in minutes, making it ideal for busy days.
• Flavor balance – The tang from the mustard vinaigrette contrasts nicely with the rich feta and salty olives.
• Texture – Firm lentils provide a hearty bite, while the tomatoes and feta add softness and creaminess.
• Appeal – It’s colorful and fresh, suitable for both casual meals and serving to guests.

Ingredient Swap Ideas

Swapping ingredients can suit different taste preferences or dietary needs without changing the essence of the salad.

• Feta cheese – Substitute with goat cheese or a vegan cheese alternative for a different creamy texture.
• Kalamata olives – Use green olives or capers to vary the salty notes.
• Mustard vinaigrette – Replace Dijon mustard with wholegrain mustard or a lemon-based dressing for a lighter touch.
• Lentils – Use green or black beluga lentils if you want a firmer texture and a more decorative look.

Ingredients

• 100g dried green or brown lentils – rinsed and picked over for stones.
• 200g cherry tomatoes – halved.
• 100g feta cheese – crumbled.
• 60g Kalamata olives – pitted and halved.
• 2 tablespoons extra-virgin olive oil – for the dressing.
• 1 tablespoon red wine vinegar – adds acidity.
• 1 teaspoon Dijon mustard – gives the vinaigrette its tang and depth.
• 1 garlic clove – crushed or finely minced.
• Salt and freshly ground black pepper – to taste.
• Fresh parsley or mint leaves – chopped for garnish (optional).

Instructions

1. Place the lentils in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 15–20 minutes until tender but still holding their shape. Drain well and leave to cool.
2. While the lentils cook, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, crushed garlic, and a pinch of salt and pepper in a small bowl.
3. In a large bowl, combine the cooled lentils with the halved cherry tomatoes, crumbled feta, and Kalamata olives. Pour over the dressing and toss gently to coat everything evenly.
4. Taste and adjust seasoning with extra salt or pepper if needed. Scatter chopped parsley or mint over the top if using.
5. Serve the salad chilled or at room temperature. It pairs well with crusty bread or as a side to grilled meats or fish.

9. Couscous Greek Salad (Real Simple)

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This Couscous Greek Salad is a fresh and satisfying dish that combines tender pearl couscous with classic Mediterranean flavors. The salad mixes artichoke hearts, olives, and feta cheese, all brought together with bright herbs and a lemony olive oil dressing. It’s quick to put together, making it an easy choice for a lunch or a light dinner, and it holds up well if you want to prepare it ahead of time.

Why This Recipe Works

This salad offers a great balance of flavors and textures that come together simply and quickly. It makes a vibrant, healthy meal with minimal fuss.

• Convenience – Quick cooking couscous and simple assembly for an everyday-friendly dish.
• Flavor balance – Tangy feta and olives contrast nicely with mild artichokes and herbal notes.
• Texture – The chewy, pasta-like couscous pairs perfectly with crisp, fresh ingredients.
• Appeal – A colorful and inviting salad that’s both wholesome and versatile.

Ingredient Swap Ideas

Swapping some ingredients can help match personal taste, dietary preferences, or what you have on hand, while keeping the essence of this Greek-inspired salad.

• Cheese – Use vegan feta or omit cheese for a dairy-free option.
• Olives – Substitute kalamata olives with green olives or capers for a different salty touch.
• Grain – Replace pearl couscous with quinoa or bulgur to change the texture or accommodate gluten-free needs.
• Herbs – Try fresh parsley or thyme if you don’t have dill or mint available.

Ingredients

• 1 cup pearl couscous – Rinsed and drained.
• 1 1/4 cups water – For cooking couscous.
• 1 cup marinated artichoke hearts – Quartered, drained if packed in oil.
• 1/2 cup kalamata olives – Pitted and halved.
• 1/2 cup crumbled feta cheese – Adds tangy creaminess.
• 1/4 cup fresh parsley – Chopped finely.
• 2 tablespoons fresh mint or dill – Chopped, for brightness.
• 1/4 cup extra-virgin olive oil – For dressing.
• Juice of 1 lemon – Freshly squeezed.
• 1/2 teaspoon salt – Adjust to taste.
• 1/4 teaspoon black pepper – Freshly ground.

Instructions

1. Cook the pearl couscous by bringing the water to a boil in a medium saucepan. Add the couscous, reduce heat to low, cover, and simmer for about 8 to 10 minutes until tender. Drain any excess water and fluff couscous with a fork. Let it cool slightly.
2. In a large bowl, combine the cooled couscous, artichoke hearts, olives, and crumbled feta cheese.
3. Add the chopped parsley and mint or dill, tossing gently to distribute the herbs evenly.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the dressing is emulsified. Pour the dressing over the couscous mixture and toss to coat everything well.
5. Taste and adjust seasoning as needed. Serve the salad at room temperature or chilled, making it a great make-ahead option.

10. Greek Chopped Kale Salad with Feta & Olives (Love & Lemons)

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This Greek Chopped Kale Salad brings together the bold flavors and satisfying textures you want in a wholesome meal. Massaged kale leaves soften the greens, creating a tender base that balances the crunch of cucumbers and red onions. The salty olives and creamy feta add savory depth, while a tangy mustard-lemon dressing brightens every bite. It’s a simple salad that comes together quickly, making it ideal for busy days or casual gatherings.

Why This Recipe Works

This salad combines fresh ingredients with a lively dressing for a flavorful, healthful dish. It’s easy to prepare and can serve as a side or a main course, depending on your needs.

• Convenience – Uses simple, fresh ingredients with minimal prep time.
• Flavor balance – Combines tangy, salty, and bright notes for a harmonious taste.
• Texture – Offers a satisfying mix of tender kale and crunchy vegetables.
• Versatility – Serves well for lunch, dinner, or as part of a larger meal spread.

Ingredient Swap Ideas

Adjusting the ingredients can help cater to different dietary needs or available pantry items without losing the salad’s essence.

• Kale alternatives – Swap with Swiss chard or spinach for a lighter green.
• Cheese variation – Use goat cheese or vegan feta for different flavor profiles or dietary preferences.
• Olive options – Substitute Kalamata olives with green olives or capers for a different salty punch.
• Dressing twists – Replace mustard with Dijon or whole grain mustard for texture and flavor variations.

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Ingredients

• 4 cups chopped kale leaves – Thick stems removed and leaves chopped into bite-sized pieces.
• 1 cucumber – Diced into small cubes for crunch.
• 1/2 small red onion – Thinly sliced for sharpness and color.
• 1/2 cup pitted Kalamata olives – Halved for easy eating.
• 1/2 cup feta cheese – Crumbled for creaminess.
• 1 tablespoon Dijon mustard – Adds tang and depth to the dressing.
• 1/4 cup fresh lemon juice – Provides bright acidity.
• 1/3 cup extra-virgin olive oil – Balances the dressing and adds smoothness.
• 1/2 teaspoon sea salt – Enhances all flavors.
• 1/4 teaspoon black pepper – Adds subtle heat.

Instructions

1. Place the chopped kale in a large mixing bowl. Add a pinch of salt and massage the leaves with your hands for 2 to 3 minutes until they soften and darken.
2. Add the diced cucumber, sliced red onion, and halved olives to the bowl. Toss gently to combine with the kale.
3. In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt, and black pepper until the dressing is smooth and emulsified.
4. Pour the dressing over the salad and toss thoroughly, ensuring all ingredients are coated well.
5. Sprinkle crumbled feta cheese on top and give the salad a final gentle toss before serving.

This salad tastes great fresh but also holds up well chilled for a few hours, making it a good option for meal prep or entertaining.

11. Avocado, Feta & Olive Salad (Minimalist Baker)

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This avocado, feta, and olive salad combines creamy, tangy, and briny flavors that come together in a fresh, satisfying way. The rich texture of ripe avocado balances the saltiness of feta and olives, while cherry tomatoes add bursts of sweetness. Tossed with vibrant greens and a garlic-lemon vinaigrette, it’s a vibrant salad that’s quick to put together and works well as a light meal or side dish.

Why This Recipe Works

This salad is both refreshing and filling, making it a great option for busy weeknights or casual gatherings. The combination of simple, wholesome ingredients comes together quickly and offers balanced flavors in every bite.

• Convenience – Ready in under 15 minutes with no cooking required.
• Flavor balance – Creamy avocado and tangy feta complement the salty olives and bright lemon dressing.
• Texture – Smooth avocado, crisp greens, and juicy tomatoes create contrast in every forkful.
• Appeal – Gluten-free and vegetarian, suitable for a variety of diets and easy to customize.

Ingredient Swap Ideas

Ingredient swaps can help you adjust the recipe to your preferences or dietary needs without losing the essential character of the salad. Here are some simple substitutions to keep things fresh.

• Feta cheese – Substitute with goat cheese or vegan feta for a different flavor or dairy-free option.
• Olives – Use kalamata, green, or black olives depending on what you have on hand.
• Greens – Swap mixed salad greens for baby spinach, arugula, or even kale for a sturdier bite.
• Lemon vinaigrette – Replace lemon juice with lime juice for a subtly different citrus note.

Ingredients

• 1 ripe avocado – peeled, pitted, and chopped into bite-sized pieces.
• 1/2 cup feta cheese – crumbled.
• 1/3 cup olives – pitted and halved, any variety works.
• 1 cup cherry tomatoes – halved.
• 4 cups mixed salad greens – washed and dried.
• 1 garlic clove – minced.
• 3 tablespoons olive oil – extra virgin for best flavor.
• 2 tablespoons fresh lemon juice – freshly squeezed.
• 1/4 teaspoon salt – adjust to taste.
• 1/4 teaspoon black pepper – freshly ground.

Instructions

1. In a small bowl, whisk together the minced garlic, lemon juice, olive oil, salt, and black pepper to make the vinaigrette. Set aside.
2. In a large bowl, combine the chopped avocado, crumbled feta, olives, cherry tomatoes, and mixed greens.
3. Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly without mashing the avocado.
4. Taste and adjust seasoning with more salt or lemon juice if needed.
5. Serve immediately for the freshest texture, or chill briefly before serving to let flavors meld slightly.

12. Spinach & Feta Olive Salad with Lemon Dressing (Martha Stewart)

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This spinach and feta olive salad brings together fresh flavors and simple ingredients that create a bright, satisfying dish. The combination of tender baby spinach, creamy feta, briny olives, and earthy mushrooms gives a nice balance of textures and tastes, while the lemon-pepper dressing adds a refreshing zing that pulls everything together. It’s easy to prepare and makes a great side or light main course.

Why This Recipe Works

This salad offers a quick way to enjoy a nutritious, flavorful meal with minimal prep. The ingredients complement each other well, making it appealing and versatile.

• Convenience – Ready in minutes with no cooking required aside from slicing.
• Flavor balance – Tangy lemon and salty feta play off the rich olives and fresh spinach.
• Texture – Crunchy mushrooms add a contrast to the soft greens and crumble of feta.
• Appeal – Suitable for lunch, side dishes, or even a light dinner option.

Ingredient Swap Ideas

Adjusting ingredients helps tailor the salad to different tastes or dietary preferences without losing its core character.

• Cheese – Substitute feta with goat cheese or ricotta salata for a different tang.
• Olives – Use green olives or kalamata olives depending on your preference for saltiness and depth.
• Greens – Swap baby spinach with arugula or mixed salad greens for a peppery or milder flavor.
• Mushrooms – Replace white mushrooms with cremini or shiitake for earthier notes.

Ingredients

• 5 cups fresh baby spinach – Washed and dried.
• 1 cup crumbled feta cheese – Adds creamy, salty flavor.
• 1/2 cup pitted mixed olives – Sliced or whole, depending on size.
• 1 cup sliced fresh mushrooms – White button or cremini, cleaned and thinly sliced.
• 2 tablespoons fresh lemon juice – For bright acidity in the dressing.
• 1/4 cup extra-virgin olive oil – Use a mild or fruity variety.
• 1/2 teaspoon freshly ground black pepper – To add subtle spice.
• 1/4 teaspoon salt – Adjust to taste, considering the saltiness of feta and olives.

Instructions

1. In a large salad bowl, combine the baby spinach, crumbled feta, olives, and sliced mushrooms.
2. In a small bowl or jar, whisk together the lemon juice, olive oil, black pepper, and salt until well blended.
3. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
4. Taste and adjust seasoning if needed, adding more salt or lemon juice to balance flavors.
5. Serve immediately for the freshest texture or chill briefly before serving to let flavors blend.

13. Greek-Style Panzanella (NYT Cooking)

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This Greek-style panzanella offers a fresh and satisfying way to use stale bread, transforming it into a vibrant salad packed with classic Mediterranean flavors. The bread soaks up the juices from ripe tomatoes and olive oil, creating a juicy, flavorful base. Combined with crumbly feta, salty olives, and fragrant basil, each bite delivers a wonderful balance of textures and tastes. This salad comes together quickly and makes an excellent light lunch or side dish.

Why This Recipe Works

This recipe brings practical benefits and bright flavors to your table, making it a versatile addition to your meal options.

• Convenience – Uses stale bread to reduce waste and comes together in under 30 minutes.
• Flavor balance – Combines tangy feta, briny olives, and sweet tomatoes for a lively mix.
• Texture – The soaked, tender bread contrasts nicely with crunchy cucumbers and crisp herbs.
• Appeal – A colorful, wholesome salad that fits well with casual meals or entertaining.

Ingredient Swap Ideas

Adjusting the ingredients can tailor this dish for different diets and flavor preferences without losing its character.

• Bread – Use gluten-free bread or sourdough for varied texture or dietary needs.
• Cheese – Substitute feta with crumbled goat cheese or omit for a dairy-free option.
• Olives – Swap Kalamata olives for green olives or capers to change the briny note.
• Herbs – Replace basil with fresh oregano or mint for a different herbal touch.

Ingredients

• 4 cups stale bread cubes – Cut into 1-inch pieces, preferably country or sourdough bread.
• 3 cups ripe tomatoes – Chopped into bite-sized pieces, juicy and fresh.
• 1 medium cucumber – Peeled, seeded, and diced.
• 1/2 cup pitted Kalamata olives – Halved or sliced.
• 1 cup crumbled feta cheese – Adds creamy, salty flavor.
• 1/4 cup fresh basil leaves – Torn or roughly chopped.
• 1/4 cup extra-virgin olive oil – For soaking and dressing the salad.
• 2 tablespoons red wine vinegar – Provides acidity to balance the flavors.
• 1 small red onion – Thinly sliced, optional but adds a sharp bite.
• Salt and black pepper – To taste.

Instructions

1. Place the bread cubes in a large mixing bowl. Pour the olive oil and red wine vinegar over the bread and toss gently to coat. Let it soak for about 10 minutes until the bread softens but retains some structure.
2. Add the chopped tomatoes, cucumber, olives, red onion, and torn basil to the soaked bread. Toss everything together carefully to combine without breaking the bread too much.
3. Sprinkle the crumbled feta over the salad and season with salt and black pepper. Toss lightly once more to incorporate the flavors.
4. Let the salad sit at room temperature for 10 to 15 minutes before serving to allow the flavors to meld. Adjust seasoning with more salt or vinegar if needed.
5. Serve the panzanella in a large bowl or platter, garnished with additional basil leaves if desired. It pairs great with grilled meats or on its own as a refreshing dish.

14. Cannellini Bean Salad with Feta & Olives (Food & Wine)

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This cannellini bean salad brings together creamy white beans with the salty bite of feta and the briny tang of olives. Red onion adds a crisp sharpness, while fresh herbs brighten the whole dish. The sherry vinegar dressing ties everything together with a slightly sweet and tangy finish. It comes together quickly, making it a great choice for a light lunch, a side for grilled meats, or a make-ahead salad for gatherings.

Why This Recipe Works

This salad hits a nice balance of creamy, salty, and tangy flavors that stay interesting in every bite.

• Convenience – Uses canned beans to keep prep fast and simple.
• Flavor balance – Combines creamy beans with sharp feta and bright, acidic dressing.
• Texture – Offers a contrast between tender beans and crunchy red onion.
• Versatility – Works well as a side dish or a light main course.

Ingredient Swap Ideas

Swapping a few ingredients can tailor this salad to fit different tastes or dietary needs without losing its essence.

• Beans – Substitute cannellini beans with chickpeas or great northern beans for a slight variation.
• Cheese – Use crumbled goat cheese or omit cheese entirely for a dairy-free option.
• Olives – Try Kalamata or Castelvetrano olives to change the flavor profile.
• Herbs – Fresh parsley can be replaced with cilantro or basil based on preference.

Ingredients

• 2 (15-ounce) cans cannellini beans – drained and rinsed well.
• 1/2 red onion – thinly sliced for a sharp crunch.
• 1/2 cup crumbled feta cheese – adds creamy saltiness.
• 1/3 cup pitted olives – such as Castelvetrano or Kalamata, halved.
• 2 tablespoons fresh parsley – chopped for freshness.
• 2 tablespoons fresh mint – chopped to brighten the salad.
• 3 tablespoons sherry vinegar – provides tangy depth.
• 1/4 cup extra-virgin olive oil – balances the acidity and adds richness.
• 1/2 teaspoon salt – to enhance flavors.
• 1/4 teaspoon black pepper – for subtle heat.

Instructions

1. Combine the drained cannellini beans, sliced red onion, crumbled feta, and olives in a large bowl. Toss gently to mix.
2. In a small bowl, whisk together sherry vinegar, olive oil, salt, and pepper until the dressing is well combined.
3. Pour the dressing over the bean mixture and toss lightly to coat everything evenly.
4. Add chopped parsley and mint, stirring through to distribute the fresh herbs.
5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

15. Grilled Vegetable Greek Salad (Eating Well)

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This grilled vegetable Greek salad combines smoky charred zucchini, eggplant, and red peppers with creamy feta, briny olives, and a bright oregano vinaigrette. The smoky vegetables add depth to the fresh flavors and make the salad feel hearty and satisfying. It comes together with simple grilling and quick chopping, making it an easy option for a weeknight meal or a side dish for your next gathering.

Why This Recipe Works

This salad is refreshing and filling with a great mix of smoky, tangy, and salty flavors. It’s a balanced dish that’s both satisfying and light.

• Convenience – Grilling the vegetables adds rich flavor without extra fuss, and the salad assembles quickly.
• Flavor balance – The smoky vegetables mix well with the salty feta, briny olives, and bright vinaigrette.
• Texture – Charred, tender veggies contrast nicely with creamy cheese and crisp salad greens.
• Appeal – It’s perfect for warm weather meals or as a colorful addition to any spread.

Ingredient Swap Ideas

Adjusting some ingredients can help cater to different diets without losing the essence of the recipe. Swaps keep the focus on fresh, vibrant flavors.

• Cheese alternative – Use dairy-free feta or omit cheese for a vegan-friendly salad.
• Vegetables – Swap zucchini and eggplant for summer squash, bell peppers, or mushrooms for variety.
• Olives – Substitute kalamata olives with green olives or capers for a different briny note.
• Greens – Replace salad greens with arugula or baby spinach for a peppery or more tender bite.

Ingredients

• 2 medium zucchini – sliced lengthwise into 1/4-inch thick strips
• 1 medium eggplant – sliced into 1/4-inch thick rounds
• 2 red bell peppers – halved and seeded
• 1/4 cup extra-virgin olive oil – divided for grilling and dressing
• Salt and black pepper – to taste
• 4 cups mixed salad greens – such as romaine, arugula, and baby spinach
• 1/2 cup kalamata olives – pitted and halved
• 4 ounces feta cheese – crumbled
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano – chopped (or 1 teaspoon dried oregano)
• 1 clove garlic – minced

Instructions

1. Preheat a grill or grill pan to medium-high heat. Brush the zucchini, eggplant, and red peppers with half of the olive oil and season lightly with salt and pepper.
2. Grill the vegetables for 3 to 4 minutes per side until they develop grill marks and soften. Remove from heat and let cool slightly. Then, chop the peppers into strips and slice the eggplant and zucchini into bite-sized pieces.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, chopped oregano, and a pinch of salt and pepper to make the vinaigrette.
4. In a large bowl, combine the salad greens, grilled vegetables, olives, and feta cheese. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
5. Serve immediately or chill briefly before serving for the flavors to meld. This salad pairs well with grilled chicken or fish but is satisfying on its own.

16. Greek Chicken Salad with Feta & Olives (The Spruce Eats)

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This Greek chicken salad brings together bright, fresh flavors with simple preparation, making it a great choice for busy days. The combination of shredded rotisserie chicken, crisp cucumber, juicy tomato, briny olives, and creamy feta creates a satisfying mix of textures and tastes. The dill-lemon dressing adds a fresh, tangy zing that ties everything together without requiring much time in the kitchen. It’s a salad you can put together quickly, whether for a quick lunch or a light dinner.

Why This Recipe Works

This salad works well for anyone seeking a flavorful and nutritious meal without fuss.

• Convenience – Uses shredded rotisserie chicken, cutting down on prep time.
• Flavor balance – The dill-lemon dressing complements the salty feta and olives perfectly.
• Texture – Crisp veggies combine nicely with tender chicken and crumbly cheese.
• Appeal – A wholesome option that’s suitable for family meals or casual gatherings.

Ingredient Swap Ideas

Adapting this salad to different preferences or dietary needs is simple and keeps the essence intact.

• Chicken substitutions – Use grilled chicken breast or cooked turkey as an alternative to rotisserie chicken.
• Cheese swap – Replace feta with goat cheese or dairy-free cheese if needed.
• Olives – Use kalamata or green olives depending on your taste or availability.
• Greens – Swap mixed greens with baby spinach or arugula for a different leafy base.

Ingredients

• 2 cups shredded rotisserie chicken – Skin removed and shredded into bite-sized pieces.
• 1 cup cucumber – Diced for crunch and freshness.
• 1 cup cherry tomatoes – Halved, adding a juicy burst.
• 1/2 cup olives – Pitted and sliced, preferably Kalamata for authentic flavor.
• 1/2 cup feta cheese – Crumbled for a creamy, salty element.
• 3 cups mixed greens – Such as romaine, arugula, or baby spinach.
• 1/4 cup olive oil – Extra virgin for the dressing.
• 2 tablespoons fresh lemon juice – Brightens the salad with acidity.
• 1 tablespoon fresh dill – Chopped finely to add herbaceous notes.
• 1 garlic clove – Minced, for a subtle kick in the dressing.
• Salt and black pepper – To taste, seasoning the salad and dressing.

Instructions

1. In a large bowl, combine the shredded chicken, diced cucumber, halved cherry tomatoes, sliced olives, and mixed greens. Toss gently to distribute the ingredients evenly.
2. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and chopped dill until the dressing emulsifies well. Season with salt and black pepper to taste.
3. Pour the dressing over the salad mixture and toss again to coat everything lightly but thoroughly.
4. Sprinkle the crumbled feta cheese over the top of the salad and give it one final, gentle toss.
5. Serve immediately for the freshest taste, or refrigerate for up to a few hours if you want to let the flavors meld slightly before enjoying.

17. Mediterranean Chickpea Pasta Salad (Delish)

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This Mediterranean Chickpea Pasta Salad combines simple, fresh ingredients into a dish that’s both satisfying and refreshing. The shell pasta adds a comforting, tender base while chickpeas bring protein and a bit of earthiness. Olives and feta introduce salty, briny notes that balance nicely with the creamy Greek yogurt dressing. It’s easy to prepare, making it a great option for a quick lunch or a make-ahead side for gatherings.

Why This Recipe Works

This pasta salad brings together familiar Mediterranean flavors in a convenient, nourishing format. It’s designed to be approachable in both preparation and taste, making it suitable for daily meals or social occasions.

• Convenience – Quick to assemble with simple, pantry-friendly ingredients and no cooking beyond boiling pasta.
• Flavor balance – Combines creamy, tangy, savory, and briny elements that blend well together.
• Texture – Shell pasta’s chewiness complements the firm chickpeas and crumbly feta for a pleasant mouthfeel.
• Appeal – Versatile enough for family meals or potluck dishes, appealing to both vegetarians and non-vegetarians.

Ingredient Swap Ideas

Swapping certain ingredients can help adjust this salad to your dietary needs or taste preferences without losing its Mediterranean essence.

• Pasta – Use gluten-free pasta shells to accommodate gluten sensitivities.
• Protein – Replace chickpeas with cannellini beans or edamame for a different but complementary texture.
• Cheese – Substitute feta with vegan feta or omit altogether to make it dairy-free.
• Dressing base – Swap Greek yogurt with a dairy-free yogurt or mayonnaise for a creamier texture without dairy.

Ingredients

• 8 ounces shell pasta – uncooked, for a tender bite that holds the dressing well.
• 1 can (15 ounces) chickpeas – drained and rinsed, adding protein and a creamy texture.
• 1 cup pitted Kalamata olives – sliced, contributing a briny, intense flavor.
• 1 cup crumbled feta cheese – for a tangy, salty finish.
• 1/2 cup fresh parsley – chopped, for a bright, herbaceous note.
• 1 cup Greek yogurt – plain, forming the base of a creamy dressing.
• 2 tablespoons olive oil – for richness and flavor depth.
• 1 tablespoon lemon juice – fresh, providing brightness and acidity.
• 1 teaspoon dried oregano – adding herbal warmth.
• Salt and black pepper – to taste, enhancing all other flavors.

Instructions

1. Cook the shell pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking and cool the pasta.
2. In a large bowl, combine the cooled pasta, chickpeas, sliced olives, crumbled feta, and chopped parsley.
3. In a separate small bowl, whisk together Greek yogurt, olive oil, lemon juice, dried oregano, salt, and pepper until smooth.
4. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Adjust seasoning with more salt or lemon juice if needed.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

18. Farro Salad with Arugula, Feta & Olives (Eating Well)

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This farro salad brings together nutty grains, fresh arugula, salty feta, and briny olives in a lively mix. The lemon-garlic vinaigrette brightens the dish with a sharp, fresh zing that balances the rich textures. It’s a great side dish that feels substantial enough to serve as a light lunch or part of a larger meal. Preparing it doesn’t take much time, making it an ideal choice for busy days when you still want something tasty and wholesome.

Why This Recipe Works

This recipe offers a satisfying combination of flavors and textures that come together easily and quickly.

• Convenience – Uses simple ingredients with a straightforward cooking process.
• Flavor balance – Combines nutty farro, peppery arugula, creamy feta, and tangy olives.
• Texture – Chewy grains meet crisp greens for a pleasant mouthfeel.
• Appeal – Suitable for a variety of occasions, from casual meals to gatherings.

Ingredient Swap Ideas

Swapping a few ingredients can adjust the salad to match dietary preferences or what you have on hand without losing its essence.

• Grain alternatives – Substitute farro with quinoa or barley for different textures.
• Cheese options – Use goat cheese or ricotta salata for a creamier or milder flavor.
• Olives – Try kalamata or Castelvetrano olives depending on your taste preference.
• Greens – Replace arugula with baby spinach or mixed salad greens to soften the peppery note.

Ingredients

• 1 cup farro – Rinsed and cooked according to package instructions.
• 3 cups fresh arugula – Washed and dried.
• 1/2 cup crumbled feta cheese – Use good-quality feta for better flavor.
• 1/3 cup pitted olives – Chopped; kalamata or black olives work well.
• 2 tablespoons fresh lemon juice – For bright acidity.
• 2 cloves garlic – Minced, to add depth to the dressing.
• 1/4 cup extra-virgin olive oil – Brings richness to the vinaigrette.
• 1/2 teaspoon salt – Adjust according to taste.
• 1/4 teaspoon black pepper – Freshly ground for a spicy note.

Instructions

1. Cook the farro in boiling salted water until tender but still chewy, about 25 to 30 minutes. Drain well and set aside to cool slightly.
2. In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and black pepper to create the vinaigrette.
3. In a large bowl, combine the warm farro, fresh arugula, chopped olives, and crumbled feta cheese.
4. Pour the vinaigrette over the salad and toss gently to ensure everything is evenly coated. Taste and adjust seasoning if needed.
5. Serve the salad at room temperature or chilled, depending on your preference. It can be a side or a light main dish.

19. Grilled Peach & Feta Olive Salad (Food Network)

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This salad brings together the sweet, smoky flavor of grilled peaches with the salty tang of olives and creamy feta. The combination of charred fruit and savory ingredients creates a fresh and satisfying dish that’s quick to put together. It’s a great way to enjoy seasonal peaches with a simple assembly that works well for a light lunch or a side at dinner.

Why This Recipe Works

This recipe offers a great mix of textures and flavors while keeping preparation straightforward and manageable.

• Convenience – Grilling peaches takes just minutes, and the salad comes together quickly with minimal chopping.
• Flavor balance – The sweetness of peaches pairs beautifully with the saltiness of feta and olives.
• Texture – Charred peaches add a tender, smoky element that contrasts nicely with crisp greens.
• Appeal – This salad works well for casual meals or more refined gatherings.

Ingredient Swap Ideas

You can adjust the ingredients to suit different tastes or dietary needs without losing the essence of the dish.

• Cheese options – Substitute feta with goat cheese or mozzarella for a different creamy texture.
• Olive varieties – Use kalamata olives or green olives depending on preferred intensity and flavor.
• Greens – Swap mixed greens with arugula or baby spinach to change the salad base.
• Fruit alternatives – If peaches aren’t in season, try grilling nectarines or apricots instead.

Ingredients

• 4 ripe peaches – Halved and pitted for grilling.
• 4 cups mixed greens – Such as baby lettuce, arugula, or spinach.
• 1/2 cup feta cheese – Crumbled for a salty, creamy touch.
• 1/3 cup olives – Pitted and halved (kalamata or green work well).
• 2 tablespoons fresh basil – Chopped for a fresh herbal note.
• 2 tablespoons extra-virgin olive oil – For dressing and grilling.
• 1 tablespoon balsamic vinegar – Adds tangy sweetness to the salad.
• Salt and black pepper – To taste.

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the peach halves with 1 tablespoon of olive oil.
2. Place peaches cut side down on the grill and cook for about 3-4 minutes until char marks appear and the fruit softens slightly. Remove and let cool.
3. In a large bowl, combine the mixed greens, olives, crumbled feta, and chopped basil.
4. Slice the grilled peaches into wedges and toss gently with the salad ingredients.
5. Whisk together the remaining olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss lightly to coat.
6. Serve immediately, allowing the warm peaches to complement the cool greens.

20. Broccoli Greek Salad with Feta & Olives (Love & Lemons)

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This broccoli Greek salad brings a fresh crunch to your table with blanched broccoli florets paired alongside briny olives, juicy tomatoes, and tangy feta cheese. The red-wine-vinegar dressing adds a bright acidic note that lifts the whole salad, making it both refreshing and satisfying. It’s simple enough to throw together on a weeknight but impressive enough to serve for gatherings or meal prep.

Why This Recipe Works

This salad strikes a great balance between texture and flavor, offering a combination of crisp broccoli, creamy feta, and sharp olives.

• Convenience – The broccoli is quickly blanched, making it tender yet crisp, and the salad comes together fast.
• Flavor balance – The red-wine vinegar dressing adds a vibrant tang that complements the salty feta and olives well.
• Texture – Juicy tomatoes and crunchy broccoli create a varied mouthfeel that keeps every bite interesting.
• Appeal – It’s a healthy, colorful side or light main that suits everyday meals or entertaining.

Ingredient Swap Ideas

Switching up a few ingredients can customize the salad to fit your taste preferences or dietary needs. Feel free to experiment with these substitutions to keep the essence of the dish intact.

• Feta cheese – Use goat cheese or a dairy-free cheese alternative to adjust for lactose intolerance or different flavor profiles.
• Olives – Substitute Kalamata olives with green olives or capers for a milder or more piquant bite.
• Broccoli – Swap broccoli florets for cauliflower or Brussels sprouts if you want a change in texture.
• Vinegar – Replace red-wine vinegar with white balsamic vinegar or lemon juice for a slightly different tang.

Ingredients

• 4 cups broccoli florets – Blanched until just tender but still crisp.
• 1 cup cherry tomatoes – Halved for sweetness and juiciness.
• 1/2 cup Kalamata olives – Pitted and halved for a briny punch.
• 1/2 cup feta cheese – Crumbled for creaminess and saltiness.
• 1/4 cup red-wine vinegar – For the bright, tangy dressing.
• 1/4 cup extra-virgin olive oil – Balances the acidity and adds richness.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds subtle heat.
• 1 garlic clove – Minced fine for an aromatic note.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – Adds mild heat and depth.

Instructions

1. Bring a large pot of salted water to boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
2. In a small bowl, whisk together red-wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until fully combined.
3. In a large mixing bowl, toss the blanched broccoli with cherry tomatoes, Kalamata olives, and crumbled feta cheese.
4. Pour the dressing over the salad and toss gently to coat everything evenly. Adjust seasoning with more salt or pepper if needed.
5. Serve immediately or chill the salad for 30 minutes to let the flavors meld before serving.

This broccoli Greek salad offers a simple, wholesome option that packs plenty of flavor and texture. It works great alongside grilled meats or as a light meal on its own.