Description
A refreshing and vibrant Mediterranean Salad featuring crisp cucumbers, juicy cherry tomatoes, crunchy red bell pepper, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing with fresh herbs. Perfect as a light lunch or a flavorful side dish, this salad brings the authentic tastes of the Mediterranean diet to your table with minimal prep and no cooking required.
Ingredients
Scale
Vegetables and Herbs
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Other Ingredients
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables and herbs: In a large bowl, combine the diced cucumber, halved cherry tomatoes, chopped red bell pepper, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint. Make sure all are evenly mixed to build the base of your salad.
- Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until the mixture is well combined and emulsified, creating a flavorful dressing that will bring everything together.
- Dress the salad: Pour the dressing over the salad mixture in the large bowl. Toss gently but thoroughly to ensure every ingredient is evenly coated with the dressing and the flavors meld beautifully.
- Let it rest: Allow the salad to sit for 10 to 15 minutes before serving. This resting time allows the flavors to develop and intensify for a more harmonious taste experience. Serve chilled or at room temperature as preferred.
Notes
- This salad pairs wonderfully with grilled meats such as chicken, lamb, or fish, enhancing your meal with its fresh flavors.
- For an added protein boost, consider topping the salad with grilled chicken breast or cooked chickpeas to make it more filling.
- Store any leftovers in an airtight container in the refrigerator, where they will keep fresh for up to 2 days.
