Description
How to make a vibrant Mediterranean Salad with crisp cucumber, juicy tomatoes, olives, and feta that’s ready in just 15 minutes for a refreshing meal.
Ingredients
Scale
- Fresh Vegetables & Herbs:
- 1 large English cucumber, peeled and diced
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 medium green bell pepper, cored and diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- Mediterranean Staples:
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz (1 cup crumbled) feta cheese, block or pre-crumbled
- Simple Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- Seasonings:
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Prep Veggies: Dice your English cucumber, cherry tomatoes, and green bell pepper. Thinly slice the red onion and chop fresh parsley and optional mint. This meticulous preparation forms the fresh base for your delicious salad.
- Whisk Dressing: In a small bowl, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, sea salt, and black pepper. Whisk vigorously until the dressing is well emulsified.
- Combine Salad: In a large serving bowl, gently combine the prepped vegetables, Kalamata olives, and crumbled feta cheese. This colorful mix forms the vibrant foundation of your Mediterranean Salad with Cucumber.
- Dress Salad: Pour the prepared vinaigrette over the salad ingredients. Gently toss everything together, ensuring all components are lightly coated. This step truly brings the Mediterranean Salad with Cucumber to life.
- Chill Flavors: For optimal taste, let the dressed Mediterranean Salad with Cucumber rest in the refrigerator for 10-15 minutes. This brief chill allows all the fresh flavors to meld beautifully and intensify.
- Serve Fresh: Give your delicious Mediterranean Salad with Cucumber one final gentle toss. Serve immediately as a refreshing side dish or a light, healthy main course. Enjoy every vibrant bite!
Notes
Add dressing gradually, tasting as you go, to prevent a soggy, over-dressed salad.
Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
Customize with artichoke hearts or chickpeas instead of bell peppers or tomatoes for variety.
Serve chilled as a refreshing side, light lunch, or with grilled protein and warm pita bread.
Prep vegetables and whisk dressing separately up to 24 hours ahead, combining just before serving.
**Allergy Information:** Dairy