Description
A vibrant, zesty salad with fresh vegetables, feta, olives, and herbs in a tangy lemon vinaigrette. Quick to prepare and bursting with Mediterranean flavors—perfect for a light lunch or summer gathering.
Ingredients
1 English cucumber, peeled if desired (alternatively 1/2 cup zucchini)
2 Roma or cherry tomatoes
1/2 cup thinly sliced red onion
1/2 cup diced green bell pepper
1/2 cup pitted, halved Kalamata olives
1/2 cup crumbled feta cheese (alternatively 1/2 cup grilled halloumi)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Instructions
Peel and dice cucumber. Halve tomatoes if using Roma, or leave cherry tomatoes whole.
Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness (optional but recommended).
Drain onion and combine with cucumber, tomatoes, bell pepper, and Kalamata olives in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, oregano, and a pinch of salt.
Pour vinaigrette over the vegetable mixture. Gently toss to coat.
Stir in crumbled feta and fresh herbs. Cover and refrigerate for 15–20 minutes to meld flavors before serving.
Notes
For non-dairy, substitute feta with crumbled tofu or halloumi.
Adjust lemon juice to taste depending on tomato acidity.
Chill leftovers for up to 2 days.
Serve with warm pita bread or as a side to grilled chicken.
- Prep Time: 15
- Category: Summer Desserts
- Method: Chopping/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg