Kalamata Olive & Feta Mezze Bowl
Kalamata Olive & Feta Mezze Bowl
Classic DishKalamata Olives
Prep: 15 min • Cook: 0 min. A bright, snackable Greek mezze bowl featuring briny kalamata olives, creamy feta, crisp cucumber, ripe tomato and sharp red onion dressed simply with olive oil and oregano. Ready in minutes, it works as an appetizer, part of a mezze spread, or a light lunch—serve chilled or at room temperature for best flavor.
- Preparation time
- 15 min
- Cooking time
- Under a minute
- Total time
- 15 min
- Servings
- 4
Instructions
Assembly
- 1Drain the kalamata olives and pat them dry on paper towel to remove excess brine.
- 2Crumble the feta into bite-size chunks with your hands or a fork; set aside.
- 3Prepare the vegetables: seed and dice the cucumber, dice the tomatoes, and thinly slice the red onion.
- 4In a large bowl, combine the olives, crumbled feta, cucumber, tomato and red onion.
- 5Drizzle the olive oil over the mixture, sprinkle the dried oregano, and toss gently to coat without breaking up the feta too much.
- 6Season lightly with sea salt and freshly ground black pepper to taste, remembering olives are salty; chill for 10 minutes if desired and serve.
Nutrition Information
- Calories
- 220 kcal
- Protein
- 7 g
- Fat
- 18 g
- Carbs
- 7 g
| Nutrient | Per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Fat | 18 g |
| Carbs | 7 g |
Tips
- Pat olives dry and crumble feta by hand for a better rustic texture and more pleasing mouthfeel.
- Let the assembled bowl rest chilled for 10 minutes so the oil and oregano meld with the olives and feta.
- Serve with warm pita, crusty bread, or as part of a mezze platter with lemon wedges and herbs.
