Mediterranean Tomato Feta Salad (Printer-Friendly)

A vibrant mix of tomatoes, cucumbers, olives, and feta with a bright, tangy dressing.

# What You'll Need:

→ Vegetables

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

→ Cheese

04 - 5 ounces feta cheese, crumbled or cubed

→ Olives

05 - 3.5 ounces Kalamata olives, pitted and halved

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon red wine vinegar
08 - 1/2 teaspoon dried oregano
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Garnish

11 - Fresh parsley or mint, chopped

# Method:

01 - In a large salad bowl, add the diced tomatoes, cucumber, red onion, and halved Kalamata olives.
02 - Gently incorporate the crumbled or cubed feta cheese, taking care not to break it up excessively.
03 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper in a small mixing bowl.
04 - Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Optionally, garnish with chopped fresh parsley or mint. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can have something restaurant-quality on the table before anyone gets too hungry.
  • The combination of briny olives, creamy feta, and crisp vegetables creates this perfect balance that somehow tastes both refreshing and satisfying.
  • It's naturally vegetarian and gluten-free, so it works for almost everyone at your table without feeling like a compromise.
02 -
  • Don't make this salad more than an hour before serving, or the vegetables will start giving off water and it becomes less crisp and refreshing.
  • The quality of your olive oil and tomatoes matters more than anything else—these simple ingredients have nowhere to hide, so choose them carefully.
03 -
  • Salt your diced tomatoes lightly and let them sit for 5 minutes before adding them to the salad—this brings out their sweetness without making everything watery if you time it right.
  • Keep your feta in the fridge until the last second and add it just before serving to keep it from softening into the dressing too much.
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