🧿 Greek Salad Stack with Feta and Olives

A vibrant, Mediterranean-inspired twist on a classic Greek salad — layered high for an eye-catching, flavorful centerpiece.

🥗 Ingredients:

  • 1 large cucumber, thinly sliced
  • 2 medium tomatoes, sliced into rounds
  • ½ red onion, thinly sliced into rings
  • 1 yellow bell pepper, thinly sliced (optional for color)
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup green olives (whole or pitted)
  • 1 block (7–8 oz) feta cheese, cut into 1-inch cubes
  • 2–3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar (optional)
  • 1 tsp dried oregano
  • ¼ cup fresh parsley, finely chopped
  • Salt and freshly cracked pepper, to taste

🥣 Instructions:

  1. Prepare the base:
    On a large serving plate, arrange a ring of cucumber slices and a few cubes of feta.
  2. Begin stacking layers:
    Start layering with sliced tomatoes, red onion rings, and cubes of feta cheese. Alternate each layer with a drizzle of olive oil, a sprinkle of dried oregano, and a pinch of salt and pepper.
  3. Add color and texture:
    Tuck slices of yellow bell pepper and cherry tomato halves between the layers. Scatter Kalamata and green olives around the base and between layers if desired.
  4. Garnish generously:
    Finish the stack with a final layer of tomatoes and feta, drizzle with more olive oil (and red wine vinegar if using), and sprinkle with freshly chopped parsley and oregano.
  5. Serve immediately or chill briefly
    for a more cohesive stack, refrigerate for 10–15 minutes before serving.

🧀 Pro Tips:

  • Use block feta (not crumbled) for clean cubes and best flavor.
  • You can substitute with vegan feta to make it fully plant-based.
  • Add a few toasted pine nuts or capers for extra Mediterranean flair.
  • Serve with warm pita bread or as a side to grilled vegetables or fish.

🥄 Nutrition (per serving – approx. 4 servings):

  • Calories: ~280
  • Protein: 9g
  • Fat: 22g (mainly from olive oil and feta)
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sodium: Moderate-high (due to feta and olives)