Description
A crisp, tangy, and herb-filled Mediterranean salad with cucumbers, olives, feta, and fresh herbs tossed in a zesty vinaigrette. The perfect 15-minute summer side.
Ingredients
• 2 large cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup green olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and black pepper, to taste
Instructions
1. Dice cucumbers, halve tomatoes, and thinly slice red onion. Add to a large bowl.
2. Add the Kalamata and green olives and gently mix.
3. Sprinkle in the crumbled feta cheese and toss to combine.
4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
5. Pour dressing over the salad and mix lightly to coat everything.
6. Top with chopped parsley and dill.
7. Chill for 10–15 minutes before serving or enjoy immediately.
Notes
– Can be made vegan by omitting or substituting the feta.
– Store covered in the fridge for up to 2 days.
– Add chickpeas or quinoa for a more filling salad.
– Avoid freezing as cucumbers will lose texture.
– English cucumbers work great and don’t require peeling.
- Prep Time: 15
- Method: No-Cook
- Cuisine: Mediterranean