Mediterranean Salad Recipe

This Mediterranean salad is a fresh, vibrant mix of cucumber, tomatoes, olives, feta, and herbs tossed in a simple lemon and olive oil dressing. It’s quick to prepare, nutrient-rich, and perfect for a light meal or side dish.

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Course: Salad

Cuisine: Mediterranean

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 220kcal

Author: Chloe White

Cost: $3

Equipment

Cutting board
Knife
Mixing bowl
small bowl
whisk

Ingredients

2 cups tomatoes, chopped
1 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
1/4 cup bell pepper, diced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint or oregano, chopped
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Instructions

Chop tomatoes, slice cucumber, thinly slice red onion, and dice bell pepper. Prepare all vegetables evenly.
Soak sliced red onion in cold water for 5–10 minutes, then drain to reduce sharpness.
In a large bowl, combine tomatoes, cucumber, onion, bell pepper, olives, and fresh herbs.
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
Pour dressing over the salad and toss gently to coat evenly.
Sprinkle crumbled feta cheese on top and serve immediately.

Notes

For best results, use fresh, seasonal vegetables and high-quality olive oil. Keep dressing separate until serving to prevent sogginess. Soak red onions in cold water for a milder flavor.

Nutrition