A fresh and vibrant Mediterranean salad combining crisp vegetables, tangy feta cheese, and briny olives, dressed with olive oil and oregano. This classic dish is light, nutritious, and perfect as a side or light meal.
Best served fresh within a few hours of preparation to maintain crispness. Serve alongside grilled chicken, fish, or chickpeas for added protein.
For make-ahead: prepare components separately and assemble just before serving. Pairs well with warm pita bread or crusty bread.
Ingredients
Scale
Measurement units
- 4 large Ripe tomatoes
- 1 large Cucumber
- 1 Red onion
- 1 Red bell pepper
- 1 cup Kalamata olives (pitted or unpitted)
- 8 oz Feta cheese
- 3 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dried oregano
- Salt (to taste)
- Black pepper (to taste)
Ingredients
Scale
Measurement units
- 4 large Ripe tomatoes
- 1 large Cucumber
- 1 Red onion
- 1 Red bell pepper
- 1 cup Kalamata olives (pitted or unpitted)
- 8 oz Feta cheese
- 3 tbsp Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dried oregano
- Salt (to taste)
- Black pepper (to taste)
Instructions
Wash and dry vegetables
Wash the tomatoes, cucumber, and bell pepper under cold running water and pat dry with paper towels.
Prepare tomatoes
Cut the tomatoes into quarters or bite-sized chunks and place them in a large salad bowl.
Equipment
- salad bowl
- knife
Prepare cucumber
Peel the cucumber and cut it into half-moons or chunks, then add to the bowl with the tomatoes.
Equipment
- knife
Add red onion
Slice the red onion thinly and add it to the bowl.
Equipment
- knife
Prepare bell pepper
Remove the seeds and white membrane from the red bell pepper, then cut it into bite-sized pieces and add to the bowl.
Equipment
- knife
Add olives
Add the Kalamata olives to the salad.
Add feta cheese
Cut the feta cheese into cubes or crumbles and add to the salad.
Equipment
- knife
Make dressing
In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano until combined.
Equipment
- small bowl
- whisk
Dress and toss salad
Pour the dressing over the salad and gently toss to combine all ingredients.
Season and serve
Season with salt and black pepper to taste, then serve immediately.
Before you cook
Cook notes
- • Best served fresh within a few hours of preparation to maintain crispness
- • For make-ahead: prepare components separately and assemble just before serving
- • Serve alongside grilled chicken, fish, or chickpeas for added protein
- • Pairs well with warm pita bread or crusty bread
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