Mediterranean Salad with Feta (Print)

A bright mix of Mediterranean vegetables, olives, and creamy feta tossed in olive oil dressing.

# Ingredients:

→ Vegetables

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

→ Cheese

04 - 5 oz feta cheese, crumbled or cubed

→ Olives

05 - 3.5 oz 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

# Instructions:

01 - In a large salad bowl, combine diced tomatoes, cucumber, sliced red onion, and Kalamata olives.
02 - Gently fold in the crumbled or cubed feta cheese, taking care to keep some pieces intact.
03 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to integrate flavors evenly.
05 - Sprinkle freshly chopped parsley or mint atop the salad if desired and serve immediately.

# Pro Tips:

01 -
  • No cooking required—fifteen minutes from counter to table, perfect for hot days when you don't want to heat up the kitchen.
  • Every bite tastes intentional, like the vegetables actually knew they were meant to be together.
  • It gets better as it sits, so you can make it ahead and let the flavors get cozy with each other.
  • Naturally vegetarian and gluten-free, which means fewer conversations about what everyone can eat.
02 -
  • Cut everything to roughly the same size so each bite feels balanced and intentional, not like some pieces are fighting for space.
  • Don't dress the salad too far ahead unless you want it to weep and become a soft, sad version of itself—fifteen minutes before serving is the sweet spot.
03 -
  • Buy feta that comes in brine if you can, and keep some of that brine to dress the salad instead of just throwing it away—it's salty and tangy and adds authenticity.
  • Toast the oregano lightly in a dry pan before crushing it into the dressing; it deepens the flavor and makes everything taste more intentional.
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