Go Back
–+ servings
Mediterranean Salad with Feta

Delicious Mediterranean Salad with Feta for a Fresh Twist

This Mediterranean Salad with Feta is a colorful mix of fresh produce, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Tomatoes Use ripe, in-season tomatoes for the best flavor and juiciness.
  • 1 large Cucumber Adds a crunch; substitute with bell peppers for extra flavor if desired.
  • 1 medium Red Onion Gives sharpness and color; use less for a milder taste or replace it with scallions.
  • 1/2 cup Feta Cheese Provides a creamy texture and salty punch; for a dairy-free option, use vegan feta or firm tofu.
  • 1 cup Kalamata Olives Rich and fruity, ensure they're pitted for easy eating.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil The base of the dressing that imparts richness.
  • 2 tablespoons Red Wine Vinegar Adds acidity and tanginess, making your flavors pop.
  • 1 teaspoon Dried Oregano Enhances the Mediterranean profile with aromatic flavors.
  • to taste Salt Season to taste for balancing the flavors.
  • to taste Pepper Season to taste for balancing the flavors.
For Garnish
  • 1/4 cup Fresh Parsley or Mint Optional, but adds freshness and color to brighten up the dish.

Equipment

  • large salad bowl
  • Small mixing bowl
  • whisk
  • Salad tongs

Method
 

Step-by-Step Instructions
  1. In a large salad bowl, add diced ripe tomatoes, crisp cucumbers, thinly sliced red onion, and pitted Kalamata olives. Use about 5–10 minutes to chop your vegetables to a uniform size for even distribution.
  2. Gently crumble or cube around half a cup of creamy feta cheese into the bowl with the vegetables and olives. This step adds a salty richness that perfectly complements the freshness of the vegetables.
  3. In a small mixing bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and pepper to taste. Whisk until well combined and emulsified.
  4. Pour your freshly made dressing over the combined salad ingredients, making sure to evenly coat the vegetables and cheese. Gently toss the salad for about 1-2 minutes.
  5. Optionally, sprinkle chopped fresh parsley or mint over the top for a burst of color and freshness. Serve the salad immediately for the best crunch.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 380mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This salad is best served fresh and can be customized with additional ingredients such as bell peppers or scallions. Store in the fridge in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!