Salads · Greek · 12 min
Greek Salad with Cucumber, Bell Pepper, Tomato, Feta & Olives
- 12 min
- 2–6 servings
- 218 kcal / serving
A bright, crisp salad featuring feta, cucumber, tomato, olives, and bell pepper dressed in a simple vinaigrette. It comes together quickly for weeknights, with crunchy texture and a tangy saltiness.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½green bell pepper
- ¼ cupKalamata olives, pitted
- ½shallot
- 1tomato
- tomatoes
- English cucumbers
- green bell peppers
From the pantry: black pepper, extra virgin olive oil, oregano, dried, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- ½green bell pepper
- ½shallot
- 1tomato
- tomatoes
- English cucumbers
- green bell peppers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| green bell pepper | ½ | 1 | 1 ½ |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| shallot | ½ | 1 | 1 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a medium bowl until the dressing is smooth.
- Thinly slice the shallot and add it to the dressing; stir to coat and set aside.
- Rinse and dry the tomato, cucumber, bell pepper, and olives.
- Dice the tomato into large chunks and add to the dressing and shallot.
- Trim the bell pepper, remove seeds, and cut into large dice; add to the bowl.
- Trim and dice the cucumber, then add to the bowl with the other ingredients.
- Slice olives lengthwise and fold in along with the feta; toss to combine the salad.
- Divide the salad between bowls and serve.
Two tips
- Make-ahead: refrigerate the dressing separate from the vegetables for up to 1 day.
- Serving idea: toss in extra olives or feta and serve with crusty bread on the side.
Nutrition per serving
- Calories
- 218 kcal
- Protein
- 6 g
- Carbs
- 10 g
- Fat
- 18 g
- Fiber
- 2 g
- Sodium
- 555 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.