Description
This refreshing Mediterranean Salad combines crisp cucumber, juicy Roma tomatoes, tangy kalamata olives, and creamy feta cheese tossed in a zesty red wine vinegar and olive oil dressing, finished with fragrant herbs and spices for a vibrant and healthy dish perfect as a light meal or side.
Ingredients
Scale
Vegetables and Herbs
- 1 English cucumber, halved and sliced
- 3 large Roma tomatoes, chopped
- 1/2 onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Other Ingredients
- 3/4 cup kalamata olives, halved
- 4 1/2 ounces feta cheese, crumbled
- 3 tablespoons olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: In a large salad bowl, combine the sliced English cucumber, chopped Roma tomatoes, thinly sliced onion, chopped parsley, chopped basil, and halved kalamata olives. Gently toss to mix the vegetables and herbs evenly.
- Add Feta and Mix Dressing: Add the crumbled feta cheese to the bowl. Drizzle the olive oil and red wine vinegar over the ingredients. Sprinkle in the dried oregano, kosher salt, and freshly ground black pepper.
- Toss and Serve: Toss all the ingredients together until the salad is well mixed and everything is evenly coated with dressing. Taste and adjust seasoning by adding more salt or pepper if needed. Serve immediately for the freshest flavor.
Notes
- For a vegan version, substitute feta cheese with vegan cheese or omit entirely.
- Use fresh oregano instead of dried for a more aromatic flavor.
- Add a squeeze of fresh lemon juice for extra brightness.
- This salad is best served immediately but can be refrigerated for up to 1 day; ingredients may release water over time.
- Serve as a side dish or add grilled chicken for a complete meal.
