Salads · Sides
Classic Greek salad with feta & olives
Juicy tomatoes, crunchy cucumber, capsicum and red onion with olives and a slab of feta, dressed simply with olive oil, red wine vinegar and oregano.
- 15 min · 15 min hands-on
- Serves 6
- Large serving bowl, small jar or bowl, knife
- Contains milk
- Vegetarian
- Side dish
One serve gives you
Daily needs: Female 31–50- Protein 6 g · 15%
- Carbs 5 g · 13%
- Fat 12 g · 72%
- Fibre 2 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 6 servings. Per-serve nutrition stays the same.
- 500 g
- 300 g
- 150 g
- 80 g
- 60 g
- 150 g
- 30 g
- 15 g
- 2 g
- 0.5 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 15 min- Put the tomatoes, cucumbers, green capsicum and red onion in a large serving bowl.
- Scatter over the olives.
- Shake the olive oil, red wine vinegar and pepper together in a small jar and pour over the vegetables. Toss gently.
- Place the feta on top in one piece or a few large chunks and sprinkle it with the dried oregano.
- Serve straight away, breaking the feta at the table. The salad is best eaten within an hour; keep it chilled if made ahead.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 6 g · 15%
- Carbs 5 g · 13%
- Fat 12 g · 72%
- Fibre 2 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
See all 152 with a free account
Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
Checking your account…
About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Ripe tomatoes, cut into wedges: Whole-recipe edible weight.
- Lebanese cucumbers, cut into chunks: Whole-recipe edible weight.
- Green capsicum, sliced: Whole-recipe edible weight.
- Red onion, thinly sliced: Whole-recipe edible weight.
- Kalamata olives, drained: Whole-recipe edible weight.
- Feta made with vegetarian rennet, in one piece: Whole-recipe edible weight.
- Extra-virgin olive oil: Whole-recipe edible weight.
- Red wine vinegar: Whole-recipe edible weight.
- Dried oregano: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Ripe tomatoes, cut into wedges: Tomato, common, raw
- Lebanese cucumbers, cut into chunks: Cucumber, Lebanese, unpeeled, raw
- Green capsicum, sliced: Capsicum, green, fresh, raw
- Red onion, thinly sliced: Onion, mature, red skinned, raw
- Kalamata olives, drained: Olive, green or black, drained
- Feta made with vegetarian rennet, in one piece: Cheese, fetta (feta)
- Extra-virgin olive oil: Oil, olive
- Red wine vinegar: Vinegar (except balsamic vinegar)
- Dried oregano: Oregano, dried
- Ground black pepper: Pepper, black, ground