Mediterranean Salad with Feta (Print view)

Bright Mediterranean flavors with tomatoes, cucumbers, olives, and feta tossed in olive oil dressing.

# List of Ingredients:

→ 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 tablespoons extra virgin olive oil
07 - 1 tablespoon red wine vinegar
08 - ½ teaspoon dried oregano
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Garnish

11 - Fresh parsley or mint, chopped

# Step-by-Step Directions:

01 - In a large salad bowl, combine the diced tomatoes, cucumber, red onion, and Kalamata olives.
02 - Gently add the feta cheese, taking care not to break it up excessively.
03 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Finish by garnishing with chopped fresh parsley or mint if desired; serve immediately.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to pour a drink, yet tastes like you've been thinking about dinner all day.
  • Every bite feels bright and alive without any fussing or complicated techniques.
  • The simplicity means you really taste the quality of what you're using, so even humble tomatoes become the star.
02 -
  • Don't dress the salad more than a few minutes before serving, or the tomatoes will release water and drown everything; better to serve it at room temperature and let people add dressing as they go.
  • The quality of your tomatoes matters more than any technique—a mediocre tomato will make even perfect olive oil seem wasted.
03 -
  • Let your red onion sit in the dressing for five minutes before adding it to the salad; it mellows the sharp bite while staying crisp.
  • If you can, use a good quality olive oil where you can actually taste the olives—it's the soul of this dish.
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