Pin There's something about summer that makes me crave this salad—the kind of meal where you don't really cook, you just assemble magic from the farmers market. I stumbled onto this version years ago when I was trying to impress someone with minimal effort, and it turned out to be the most effortlessly good thing I could've thrown together. The beauty is in letting each ingredient shine without fussing, and somehow that simplicity is exactly what makes it taste so alive.
I remember bringing this to a beach day once, packed in a container that leaked all over my bag, and somehow it still won me compliments. There's this moment when you're sitting on a blanket, salt spray in your hair, and you taste something that feels like exactly where you are in that moment—that's this salad.
Ingredients
- Tomatoes: Four medium ripe ones, diced—look for ones that smell sweet and feel heavy for their size, because that's where all the flavor lives.
- Cucumber: One large one, diced—I peel mine in stripes so there's texture and visual interest, plus the skin holds things together better.
- Red onion: One small one, thinly sliced—go thin enough that you can almost see through the rings, which lets it soften slightly into the salad rather than stay aggressively raw.
- Feta cheese: 150 grams crumbled or cubed—buy a block if you can and crumble it yourself; it tastes brighter than pre-crumbled versions.
- Kalamata olives: 100 grams, pitted and halved—the brine they come in is liquid gold, so don't drain it carelessly.
- Extra virgin olive oil: Three tablespoons—this is not the place to be shy or reach for something cheap, because it's the backbone of the whole thing.
- Red wine vinegar: One tablespoon—the acidity wakes everything up and keeps it from feeling heavy.
- Dried oregano: Half a teaspoon—crush it between your fingers as you add it to release the oils and deepen the flavor.
- Salt and pepper: To taste—fresh cracked pepper matters here more than you'd think.
- Fresh parsley or mint: Chopped and optional—but if you have it, it transforms the whole thing into something that tastes like a garden.
Instructions
- Gather and cut:
- Get all your vegetables ready on the cutting board—tomatoes, cucumber, onion, olives. There's something grounding about having everything prepped and waiting, like you're about to conduct an orchestra.
- Build the foundation:
- Pour your diced tomatoes into a large bowl first, then cucumber and onion on top. Add the olives and gently toss everything together just enough to mix it.
- Introduce the feta:
- Scatter the crumbled feta over the top without stirring yet; you want it to nestle into the spaces rather than get broken down by aggressive mixing.
- Make the dressing:
- In a smaller bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until it looks slightly emulsified and smells herbaceous. Taste it on your finger—it should make you want more.
- Bring it together:
- Pour the dressing over the salad and use a wooden spoon to gently toss everything until the ingredients are coated and friendly with each other. Don't overthink this—you're looking for a gentle fold, not a vigorous mix.
- Finish and serve:
- Scatter fresh herbs on top if you're using them, give it one final gentle toss, and serve right away while everything is still cool and crisp.
Pin This salad became the thing my friend always asked me to bring to dinners, and I realized it wasn't about complexity or showing off—it was about understanding that sometimes the truest hospitality is giving people exactly what they needed without them having to ask.
Timing and Make-Ahead Magic
You can prep all your vegetables hours before serving and keep them in separate containers in the fridge, which is honestly the secret to pulling this together on a busy day. The dressing can be whisked together and left at room temperature, and the feta gets happier as it sits. Just combine everything fifteen minutes before you want to eat it, and you'll hit that perfect window where the vegetables have softened into the dressing slightly but still have snap and life to them.
When Summer Isn't An Option
Winter tomatoes are sad tomatoes, so in colder months I've started using cherry tomatoes halved, or even good canned tomatoes if I'm feeling honest. The salad still works because the feta and olives do most of the heavy lifting, and honestly, it becomes a different but equally valid thing. I've also added roasted red peppers from a jar, artichoke hearts, or thin slices of bell pepper to keep it interesting year-round.
Variations and Flexible Boundaries
This salad is more of a template than a strict mandate, which is why it's become such a constant in my kitchen. I've added crumbled walnuts for texture, thrown in avocado slices when I'm feeling rich, or subbed the feta for goat cheese when that's what I have. Some people scatter anchovies over the top (which is traditional and absolutely transforms it), and I've experimented with adding a pinch of sumac for brightness. The rule I follow is that if it feels Mediterranean and doesn't fight with the core flavors, it probably belongs here.
- Try adding capers or sliced bell peppers for different texture and flavor dimensions.
- Substitute vegan feta if you need a dairy-free version that still delivers creaminess.
- Serve with crusty bread or alongside grilled fish and meat—it works as appetizer, side, or light main course.
Pin This salad lives in that beautiful space between effort and reward, where you get to feel like you've made something worth eating without spending your evening in the kitchen. It's become the thing I reach for when I want to feed people something that tastes like care without fussiness.
Recipe Q&A
- → What olives are best for this salad?
Kalamata olives provide a rich, briny flavor that complements the fresh vegetables and feta cheese perfectly.
- → Can I substitute feta cheese with a dairy-free option?
Yes, vegan feta alternatives work well and maintain the creamy texture without dairy.
- → How should I prepare the vegetables for optimal texture?
Dice tomatoes and cucumber into medium chunks and thinly slice red onion to balance crunch and flavor in every bite.
- → What is the best way to dress the salad?
Whisk extra virgin olive oil with red wine vinegar, dried oregano, salt, and pepper, then toss gently to coat ingredients evenly.
- → Are there any good garnishes to enhance the salad?
Fresh parsley or mint adds a bright herbal note and elevates the overall freshness.