Description
A bright and refreshing Mediterranean salad of juicy tomatoes, crisp cucumbers, tangy feta, red onion, olives, and herbs, lightly dressed in olive oil and vinegar.
Ingredients
4 Persian or English cucumbers, sliced or diced
1 pint cherry or grape tomatoes, halved (or 4 Roma tomatoes, chopped)
½ cup diced red onion
½ cup pitted Kalamata olives, halved or sliced (optional)
8 oz feta cheese, cubed or thick slab
¼ cup chopped fresh parsley or basil (optional)
¼ cup extra-virgin olive oil
1–2 tablespoons red wine vinegar (or with lemon juice)
1 teaspoon dried oregano (preferably Greek oregano)
Salt and freshly ground black pepper, to taste
Instructions
- Lightly salt cucumber slices and let rest in a colander for 10 minutes, then pat dry (optional).
- In a large bowl, combine cucumbers, tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk olive oil, vinegar, oregano, salt, and pepper into a vinaigrette.
- Pour dressing over vegetables and toss gently to coat evenly.
- Add feta cheese on top—either as a slab or cubed.
- Let salad rest 5–10 minutes to allow flavors to meld before serving.
Notes
Use heirloom tomatoes or green bell pepper for variety.
Mint or basil can replace parsley for herbal variation.
Make it vegan by omitting feta or using vegan feta.
Store dressing separately if prepping in advance.
Serve with pita or crusty bread to soak up juices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
