Description
Mediterranean Salad is a fresh, vibrant dish featuring crisp vegetables, tangy feta cheese, Kalamata olives, and a zesty lemon-oregano dressing. This healthy, customizable salad is perfect as a side dish, light lunch, or main course when paired with grilled chicken or chickpeas. Quick and easy to make, it’s packed with Mediterranean flavors that will become a staple in your recipe collection!
Ingredients
- 2 cups cucumber, diced
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1 ½ cups cherry tomatoes, halved
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1 red bell pepper, diced
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½ red onion, thinly sliced
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1 cup Kalamata olives, pitted and halved
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1 cup feta cheese, crumbled (optional, for a vegan version, omit or use vegan feta)
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¼ cup fresh parsley, chopped
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2 tablespoons extra-virgin olive oil
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1 tablespoon red wine vinegar
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1 tablespoon fresh lemon juice
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1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
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Prepare the Vegetables: In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, and sliced red onion.
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Add Olives and Feta: Add the Kalamata olives and crumbled feta cheese (if using) to the bowl with the vegetables. Toss gently to combine.
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Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
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Toss and Serve: Pour the dressing over the salad and toss until the vegetables are evenly coated. Garnish with freshly chopped parsley.
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Chill: For best results, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld, but this step is optional.
Notes
Variations:Add Protein: Add grilled chicken, shrimp, or chickpeas for extra protein.Make it Vegan: Omit the feta or use a vegan feta substitute, and add extra olives or avocado for creaminess.More Veggies: Add zucchini, radishes, or artichoke hearts for extra flavor and color.Different Cheese: Try goat cheese, ricotta salata, or mozzarella balls as an alternative to feta.Spicy Version: Add red pepper flakes or chopped chili peppers to the dressing for some heat.Storage:Store leftovers in an airtight container in the refrigerator for up to 2-3 days.If storing for later, keep the dressing separate until you’re ready to serve to prevent sogginess.
