Mediterranean Salad
A vibrant salad featuring crisp vegetables, tangy feta cheese, and zesty olives, perfect for a light meal or as a refreshing side dish.
Ingredients
Main Ingredients
- 1 large cucumber, diced
- 2 medium tomatoes, diced
- 1 count bell pepper (any color), diced
- 1/2 count red onion, thinly sliced Adjust based on preference
- 1 cup cherry tomatoes, halved
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free options
- 1/4 cup fresh parsley, chopped For garnish
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Wash all the fresh vegetables: cucumbers, tomatoes, and bell peppers. Dice them into bite-sized pieces.
- Thinly slice the red onion, adjusting the amount based on your preference for onion flavor.
- In a large mixing bowl, combine the diced cucumber, tomatoes, bell pepper, cherry tomatoes, and red onion.
- Gently fold in the kalamata olives and crumbled feta cheese to the vegetable mixture.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is well combined and coated in the dressing.
- Finally, sprinkle fresh parsley on top for an added burst of freshness.
- Enjoy this Mediterranean Salad chilled or at room temperature.
Notes
For variations, feel free to add other vegetables like radishes or zucchini. Store leftovers in an airtight container for 2-3 days, and keep dressing separate until serving to maintain vegetable crispness.