Description
A fresh and vibrant Mediterranean salad featuring crisp cucumbers, juicy tomatoes, and red onion in a classic olive oil and vinegar dressing with feta cheese and herbs.
Ingredients
Scale
- 4 large cucumbers, peeled and sliced into half-moons
- 6 medium ripe tomatoes, cut into wedges
- 1 large red onion, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 cup kalamata olives, pitted and halved
- 6 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
Instructions
- 1. Prepare vegetables by slicing cucumbers into half-moons, cutting tomatoes into wedges, and thinly slicing red onion.
- 2. Combine vegetables in a large bowl, sprinkle with kosher salt, and let sit for 15 minutes.
- 3. Whisk together olive oil, red wine vinegar, black pepper, and oregano for dressing.
- 4. Drain any liquid from vegetables and pat dry if needed.
- 5. Pour dressing over vegetables and toss gently to combine.
- 6. Add kalamata olives and most of the feta cheese, reserving some for garnish.
- 7. Just before serving, add fresh parsley and mint, then toss gently.
- 8. Transfer to serving dish and top with remaining feta cheese.
- 9. Serve immediately or let sit for up to 30 minutes to allow flavors to meld.
Notes
Store leftovers in refrigerator for up to 2 days. Best served at room temperature. Salt the vegetables ahead to remove excess moisture for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g