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Mediterranean Salad: Fresh, Flavorful, and Easy
Emily

Mediterranean Salad: Fresh, Flavorful, and Easy

A vibrant Mediterranean salad blending juicy tomatoes, crisp cucumbers, briny olives, and tangy feta. Lightly dressed with olive oil and red wine vinegar, this no-cook recipe is customizable and perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 140
Ingredients Method Notes

Ingredients
  

  • English cucumber, 1 (seedless, cut into 1/2-inch half moons)
  • Roma tomatoes, 4 (cut in half and into 1/2-inch pieces)
  • Red onion, 1/2 (thinly sliced)
  • Kalamata olives, 1 cup (pitted, halved)
  • Feta cheese, 4 oz (1/2-inch cubes)
  • Olive oil, 2 tbsp
  • Red wine vinegar, 2 tbsp
  • Greek oregano, 1 tsp
  • Kosher salt, 1/2 tsp
  • Black pepper, dash (freshly ground)

Method
 

  1. Slice English cucumber into 1/2-inch half moons.
  2. Cut Roma tomatoes in half and dice into 1/2-inch pieces.
  3. Thinly slice red onion; soak in cold water for 5 minutes to reduce bite.
  4. In a large bowl, combine cucumbers, tomatoes, drained red onion, and olives.
  5. Drizzle with olive oil and red wine vinegar.
  6. Add oregano, salt, and pepper.
  7. Gently toss to mix; fold in feta cheese cubes.

Notes

Cherry tomatoes can replace Roma tomatoes.
Swap green olives for kalamata olives to alter flavor.
Add chickpeas or avocado for extra protein/creaminess.
Serves best at room temperature; holds well for 3–4 hours.