Mediterranean Salad Feta Olives (Printable)

A refreshing mix of tomatoes, cucumbers, olives, and feta enhanced with olive oil and herbs.

# What You Need:

→ Vegetables

01 - 4 medium ripe tomatoes, diced
02 - 1 large cucumber, diced
03 - 1 small red onion, thinly sliced

→ Cheese

04 - 5 oz feta cheese, crumbled or cubed

→ Olives

05 - 3.5 oz Kalamata olives, pitted and halved

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp red wine vinegar
08 - 1/2 tsp dried oregano
09 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

10 - Fresh parsley or mint, chopped

# How-To Steps:

01 - In a large salad bowl, combine the diced tomatoes, cucumber, red onion, and Kalamata olives.
02 - Gently add the crumbled or cubed feta cheese, taking care not to break it up excessively.
03 - In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper.
04 - Pour the dressing over the salad and toss gently to ensure even coating.
05 - Garnish with chopped fresh parsley or mint if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can make dinner while your bread is toasting.
  • Every bite tastes like a Mediterranean afternoon—briny, bright, and completely honest.
  • The feta doesn't melt into a weird puddle because you're barely touching it, just letting it sit in there like it owns the place.
02 -
  • Salt your tomatoes a few minutes before assembling if they're watery, and they'll release their extra liquid instead of making the whole salad soggy.
  • The feta becomes creamy when it sits in the dressing, so don't skip tossing it all together—that's when the magic happens.
03 -
  • Let your tomatoes and cucumbers sit at room temperature before cutting them; cold vegetables taste like nothing.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling it, and suddenly it becomes creamy instead of aggressive.
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