Save Last summer, my neighbor Maria brought this salad to our rooftop potluck and I quietly went back for thirds. It was that perfect hot evening where no one wanted to cook, and her bowl of bright red tomatoes and creamy feta disappeared faster than the wine. Something about how the salty olives played with the sweet cucumbers felt like sunshine on a plate.
My friend David who claims to hate salads texted me at midnight after I served this, demanding the recipe. He now makes it every Sunday for meal prep and says his coworkers always ask what smells so good. Watching someone convert from salad skeptic to enthusiast is pretty satisfying.
Ingredients
- 4 medium ripe tomatoes: Vine-ripened tomatoes make all the difference here, and I learned to dice them instead of wedges so every forkful gets everything
- 1 large cucumber: English cucumbers work beautifully since they have fewer seeds and thinner skin, no peeling needed
- 1 small red onion: Soaking the sliced onion in cold water for 10 minutes takes away that harsh bite if you are sensitive to raw onion
- 150 g feta cheese: Greek feta is creamier and less salty than domestic versions, though Bulgarian feta has this amazing tang worth trying
- 100 g Kalamata olives: These dark purple jewels bring that signature briny punch, and I buy them already pitted to save time
- 3 tbsp extra virgin olive oil: Really invest in good olive oil here since it is one of the main flavor drivers
- 1 tbsp red wine vinegar: Adds just enough brightness without overpowering the delicate vegetables
- 1/2 tsp dried oregano: Greek oregano is more potent than regular, so use a light hand
- Salt and pepper: Go easy on salt since feta and olives bring plenty of seasoning
Instructions
- Prep your vegetables:
- Dice the tomatoes and cucumber into bite-sized pieces and slice that red onion as thin as you possibly can.
- Combine everything:
- Toss the tomatoes, cucumber, onion, and olives in your largest salad bowl, then gently fold in the feta so it stays in nice chunks.
- Make the dressing:
- Whisk together the olive oil, vinegar, oregano, salt, and pepper until it looks slightly thickened.
- Dress the salad:
- Pour the dressing over everything and toss with your hands or spoons, being gentle so you do not turn the feta into crumbs.
- Finish and serve:
- Scatter some fresh parsley or mint on top if you have it, then bring the whole bowl to the table family-style.
Save This became my go-to contribution for every gathering last year because people literally cheered when they saw me walk in with that blue bowl. Something this simple should not get that kind of reaction, but here we are.
Making It Your Own
I have added diced bell peppers when the garden was overflowing, and once I threw in some capers because that was what I had. Both worked beautifully, though the capers definitely push it into punchy territory.
What to Serve With It
Grilled fish or chicken are obvious pairings, but honestly I have eaten an enormous bowl of this for dinner with just some crusty bread to sop up those juices at the bottom. A chilled white wine does not hurt either.
Storage Tips
This keeps decently overnight, though the cucumbers will weep water and everything gets a bit softer. The flavor intensifies though, so day-two Mediterranean salad on toast with a fried egg has become my lunch obsession.
- Store in an airtight container in the fridge for up to 2 days
- Bring it to room temperature before serving again
- Add fresh herbs right before serving so they do not get sad and wilted
Save Simple food done thoughtfully beats complicated recipes every single time. This salad is proof.
Recipe FAQs
- → What types of olives are best for this salad?
Kalamata olives are preferred for their briny, rich flavor which complements the fresh vegetables and feta cheese perfectly.
- → Can I substitute feta cheese with a dairy-free option?
Yes, vegan feta alternatives can be used to maintain creaminess while keeping the dish dairy-free.
- → How should the vegetables be prepared for the best texture?
Dice tomatoes and cucumbers into medium pieces and thinly slice the red onion to balance crunch and bite throughout the salad.
- → Is it necessary to chill the salad before serving?
While the salad can be served immediately, chilling for 10-15 minutes allows flavors to meld for a more vibrant taste.
- → What variations can enhance the salad’s flavor profile?
Adding sliced bell peppers, capers, or fresh herbs like parsley or mint can provide extra depth and freshness.