Mediterranean Salad with Feta (Print View)

Vibrant Mediterranean salad with fresh vegetables, olives, and creamy feta drizzled with olive oil.

# What You'll Need:

→ Vegetables

01 - 4 medium ripe tomatoes, diced
02 - 1 large cucumber, diced
03 - 1 small red onion, thinly sliced

→ Cheese

04 - 5 ounces feta cheese, crumbled or cubed

→ Olives

05 - 3.5 ounces Kalamata olives, pitted and halved

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon red wine vinegar
08 - 1/2 teaspoon dried oregano
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Garnish

11 - Fresh parsley or mint, chopped

# Step-by-Step Directions:

01 - In a large salad bowl, mix diced tomatoes, cucumber, red onion, and olives.
02 - Carefully fold in the crumbled or cubed feta cheese, preserving its texture.
03 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently until evenly coated.
05 - Top with chopped fresh parsley or mint if desired and serve immediately.

# Expert Suggestions:

01 -
  • Ready in 15 minutes with zero cooking, perfect for when you want something fresh without heating up the kitchen.
  • Every ingredient actually tastes like itself—crisp cucumber, juicy tomato, salty feta—no pretending involved.
  • It's the kind of salad that tastes even better the next day once everything gets acquainted in the bowl.
02 -
  • Don't slice the tomatoes ahead of time or they'll weep all over the bowl, turning everything into salad soup by dinner.
  • The dressing is an emulsion, not just oil and vinegar hanging out separately; whisking them creates something richer and more integrated than pouring them on separately.
03 -
  • Pat your cucumber and tomatoes dry with paper towels before adding them to the bowl—any extra water dilutes your dressing and makes the whole thing soggy.
  • Taste your dressing before it goes on the salad; it should be a little more assertive than you think it needs to be, because it's going to get diluted by the vegetables' natural moisture.
Go Back