Description

A vibrant and refreshing Mediterranean salad featuring crisp cucumbers, ripe tomatoes, tangy kalamata olives, and creamy feta cheese, tossed with fresh herbs and a simple olive oil and red wine vinegar dressing. Perfect as a light meal or a flavorful side dish.

Ingredients

Vegetables and Herbs

1 English cucumber, halved and sliced
3 large Roma tomatoes, chopped
1/2 onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped

Other Ingredients

3/4 cup kalamata olives, halved
4 1/2 ounces feta cheese, crumbled
3 tablespoons olive oil
2 1/2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

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Instructions

Combine vegetables and herbs: In a large salad bowl, combine the sliced English cucumber, chopped Roma tomatoes, thinly sliced onion, chopped parsley, chopped basil, and halved kalamata olives. Gently toss to mix the vegetables and herbs evenly.
Add cheese and dressing: Add the crumbled feta cheese to the bowl. Drizzle the olive oil and red wine vinegar over the ingredients. Sprinkle in the dried oregano, kosher salt, and freshly ground black pepper.
Toss and season: Toss all the ingredients together until the salad is well mixed and everything is evenly coated with dressing. Taste and adjust seasoning, adding more salt or pepper if needed. Serve immediately for the freshest flavor.

Notes

For best flavor, use fresh, ripe tomatoes and fresh herbs.
Adjust the amount of olives and cheese according to your preference.
This salad is best served fresh but can be refrigerated for up to a day.
For added texture, consider topping with toasted pine nuts or a sprinkle of nuts.
Use gluten-free red wine vinegar and kosher salt for a gluten-free option.