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Mediterranean Salad

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A refreshing, colorful salad combining crisp vegetables, briny olives, and creamy feta, tossed in a zesty lemon-oregano dressing.

Ingredients

Scale
  • 2 cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ red onion, thinly sliced
  • 1 green bell pepper, diced
  • ½ cup Kalamata olives, pitted
  • ½ cup feta cheese, crumbled
  • ¼ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, olives, and feta.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Adjust seasoning with additional salt and pepper, if desired.
  5. Serve immediately or chill for up to 30 minutes to allow flavors to meld.

Notes

  • Add a handful of chopped fresh parsley or mint for extra freshness.
  • Substitute red wine vinegar for lemon juice for a tangier flavor.
  • Stir in 1 cup cooked chickpeas for added protein and heartiness.
  • This salad is best served the same day but can be stored in the fridge for up to 1 day.

Nutrition

Keywords: Mediterranean Salad, Greek Salad, healthy salad, vegetarian, summer salad

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