Description
A vibrant and refreshing Mediterranean salad with fresh vegetables, salty feta, and a zesty herb dressing. Perfect as a light lunch, side dish, or customizable meal.
Ingredients
Scale
- 1 English cucumber, peeled, seeded, and diced
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 (6-ounce) can Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prepare the Vegetables: Peel (optional) and dice the cucumber after removing the seeds. Core, seed, and dice the bell peppers. Halve the cherry tomatoes. Thinly slice the red onion (soak in cold water for 10 minutes to mellow the flavor, if desired, then drain well). Halve the pitted Kalamata olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Add the oregano, garlic powder, salt, and pepper. Whisk until well combined. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large bowl, combine the cucumber, bell peppers, cherry tomatoes, red onion, and Kalamata olives.
- Pour the dressing over the vegetables and toss gently to coat.
- Add the crumbled feta cheese, chopped parsley, and chopped mint. Gently toss again, being careful not to overmix.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a smoother dressing, use an immersion blender or small food processor to emulsify the oil and vinegar.
- Soaking the red onion in cold water for 10 minutes before adding it to the salad will mellow out its flavor.
- Prepare the salad a day in advance, but add the feta cheese and fresh herbs just before serving to prevent them from becoming soggy.
- Customize the salad with other vegetables like artichoke hearts, sun-dried tomatoes, or roasted eggplant.
- Substitute the feta cheese with goat cheese or halloumi.
- Add a pinch of red pepper flakes to the dressing for a little heat.
- Add grilled chicken, shrimp, or chickpeas for protein.
- Serve with pita bread or crusty bread for dipping.
- Add a dollop of hummus or tzatziki sauce on top for extra flavor.
- Consider adding a grain like quinoa, couscous, or farro to make the salad more filling and nutritious.
- Prep Time: 20 minutes
- Cook Time: 0 minutes