Mediterranean salad with feta (Printable)

Vibrant salad with tomatoes, cucumbers, olives, and feta, tossed in olive oil and herbs.

# What You'll Need:

→ Vegetables

01 - 4 medium ripe tomatoes, diced
02 - 1 large cucumber, diced
03 - 1 small red onion, thinly sliced

→ Cheese

04 - 5 oz feta cheese, crumbled or cubed

→ Olives

05 - 3.5 oz Kalamata olives, pitted and halved

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp red wine vinegar
08 - 1/2 tsp dried oregano
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Garnish

11 - Fresh parsley or mint, chopped

# How to Make It:

01 - In a large bowl, combine diced tomatoes, cucumber, red onion, and halved Kalamata olives.
02 - Gently fold in the crumbled or cubed feta cheese, ensuring it remains intact.
03 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently to evenly coat the ingredients.
05 - Top with chopped fresh parsley or mint if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in literally 15 minutes with zero cooking involved
  • The flavors somehow get better after sitting for 20 minutes making it perfect for meal prep
  • Each bite hits you with salty creamy crisp and fresh all at once
02 -
  • Let the salad sit for 15 minutes before serving if you can because the flavors meld together beautifully
  • Do not add the dressing until you are ready to serve or the vegetables will get sad and soggy
  • The feta will release some liquid and make its own creamy dressing at the bottom which is perfect for dipping bread
03 -
  • Buy the feta block and crumble it yourself instead of buying pre crumbled which is often dry and less flavorful
  • Taste an olive before adding more salt to the salad because some brands are much saltier than others
  • Let the diced tomatoes sit in a colander for 10 minutes if they seem especially juicy to prevent a watery salad
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