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Kalamata Olive & Feta Mezze Bowl - Image 1

Kalamata Olive & Feta Mezze Bowl

Mediterranean cuisineGreek cuisine
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Kalamata Olive & Feta Mezze Bowl

Kalamata Olives

  1. Appetizer Platters & Meze

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
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 7oz kalamata olives(pitted and drained)
  • 5oz feta cheese(block, crumbled into chunks)
  • 1 pc cucumber(seeded and diced (English or Persian cucumber))
  • 2 pcs tomato(ripe, medium, diced)
  • 1/2 pcs red onion(thinly sliced)
  • 3 tbsp extra-virgin olive oil(preferably Greek extra-virgin)
  • 1 tsp dried oregano(or 1 tbsp chopped fresh oregano)
  • sea salt(add sparingly; olives may be salty; to taste)
  • freshly ground black pepper(optional; to taste)

Instructions

Assembly

  1. Drain the kalamata olives and pat them dry on paper towel to remove excess brine.
  2. Crumble the feta into bite-size chunks with your hands or a fork; set aside.
  3. Prepare the vegetables: seed and dice the cucumber, dice the tomatoes, and thinly slice the red onion.
  4. In a large bowl, combine the olives, crumbled feta, cucumber, tomato and red onion.
  5. Drizzle the olive oil over the mixture, sprinkle the dried oregano, and toss gently to coat without breaking up the feta too much.
  6. Season lightly with sea salt and freshly ground black pepper to taste, remembering olives are salty; chill for 10 minutes if desired and serve.

Nutrition

Servings
4
Serving size (imperial)
5.7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories220.4 kcal135.6 kcal881.6 kcal
Protein6.5 g4 g26 g
Fat18.2 g11.2 g72.8 g
Carbs6.8 g4.2 g27.2 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.

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