Save The first time I made this Mediterranean salad was during a heatwave when my tiny apartment kitchen felt like an oven. I had just come back from the farmers market with a bag of tomatoes that smelled like summer itself and a cucumber still warm from the sun. No cooking required just chopping and tossing which felt like a luxury in that weather. Now it is my go to when I want something that tastes like vacation but comes together in minutes.
I served this at a last minute dinner party once when my friend Sarah announced she was bringing three people I had never met. We sat on my balcony passing the bowl around and somehow the conversation flowed as easily as the wine. The salad disappeared first before anything else I had made. Now whenever I make it I think of that night and how the simplest food often brings people together the best.
- 4 medium ripe tomatoes: Pick ones that feel heavy and give slightly when you press them because they are the backbone of this salad and watery mealy tomatoes will ruin everything
- 1 large cucumber: English or Persian cucumbers work best here since you do not have to peel them or deal with bitter skin
- 1 small red onion: Soaking the sliced onion in cold water for 10 minutes takes away that harsh bite that lingers too long
- 150 g feta cheese: Greek feta is creamier and saltier than other varieties though Bulgarian feta works beautifully too
- 100 g Kalamata olives: These bring that punchy briny brightness that makes the salad taste distinctly Mediterranean
- 3 tbsp extra virgin olive oil: Use the good stuff here because you can really taste it
- 1 tbsp red wine vinegar: Adds just enough acid to cut through the rich cheese and oily olives
- 1/2 tsp dried oregano: Dried actually works better than fresh here since it disperses evenly throughout the dressing
- Salt and pepper: Go easy on the salt since the olives and feta are already salty
- Fresh parsley or mint: Either one works but mint makes it feel even more refreshing especially in summer
- Prep your vegetables:
- Dice the tomatoes and cucumber into bite size pieces keeping them roughly the same size so every forkful gets a bit of everything then slice the red onion as thin as you possibly can.
- Combine the base:
- In a large salad bowl toss together the tomatoes cucumber onion and olives gently so you do not bruise the delicate tomatoes.
- Add the feta:
- Gently fold in the crumbled or cubed feta trying to keep some larger chunks intact because those salty creamy bites are the best part.
- Make the dressing:
- Whisk together the olive oil red wine vinegar oregano salt and pepper in a small bowl until the dressing looks slightly thickened.
- Toss and serve:
- Pour the dressing over the salad and toss everything together gently then garnish with fresh herbs if you want and serve it right away.
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This salad has become my contribution to every potluck and barbecue because it travels well and somehow appeals to everyone even people who claim they do not like salad. Last summer my dad who usually dismisses salad as rabbit food went back for thirds and asked for the recipe. Seeing someone usually so resistant to vegetables get excited about this dish reminded me that the right combination of flavors can change anyones mind.
Once you have the basic ratio down this salad is incredibly forgiving and adaptable. I have added diced bell peppers for crunch capers for even more brine and even avocado when I wanted something more substantial. The key is keeping that balance of salty creamy fresh and bright no matter what you add or subtract.
This works as a light lunch on its own or as a side to practically anything grilled. I love it alongside chicken or fish but it also holds its own next to a hearty grain bowl or stuffed into a pita with some hummus. The leftovers the next day are arguably better once the flavors have had even more time to hang out together.
This salad keeps for about 2 days in the fridge though the texture will soften over time. If you know you will be eating it over several days store the dressing separately and add it right before serving. The feta gets saltier as it sits which some people love but just keep that in mind when seasoning.
- Use a glass container if possible since plastic can hold onto onion smells
- Bring the salad to room temperature before serving for the best flavor
- Add fresh herbs right before serving so they do not wilt and turn sad
Save There is something so satisfying about a salad that requires nothing more than a knife and a bowl but still tastes like it came from a sunny patio in Greece. Make this once and it will become your summer staple too.
Cooking Q&A
- → What types of olives are best for this salad?
Kalamata olives are traditional for this salad, offering a rich, briny flavor that complements the fresh vegetables and feta cheese well.
- → Can the salad dressing be prepared in advance?
Yes, the olive oil, red wine vinegar, oregano, salt, and pepper can be whisked together ahead of time and refrigerated to allow flavors to meld before tossing the salad.
- → Is there a substitute for feta cheese?
For a dairy-free option, vegan feta can be used without compromising the creamy texture and tangy taste in the salad.
- → What garnishes work well with this salad?
Fresh herbs like parsley or mint elevate the salad's brightness and can be sprinkled on top just before serving.
- → How should the vegetables be prepared for best texture?
Dice the tomatoes and cucumber evenly and slice the onion thinly to ensure balanced texture and easy tossing.