Mediterranean Salad

Name: Mediterranean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 pcs tomato (large, ripe, cut into wedges); 1 pcs cucumber (large, halved and sliced into half-moons); 1 pcs bell pepper (large, green, cored and thinly sliced); 1 pcs red onion (medium, thinly sliced); 0.5 cup kalamata olive; 150 g feta cheese (block, cut into thick slices); 3 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.5/5(138)

TASTE SCORE

9/10

A vibrant, refreshing salad bursting with the classic flavors of the Mediterranean. Ripe tomatoes, crisp cucumber, and crunchy bell pepper are tossed with briny olives, sharp red onion, and creamy feta cheese, all brought together with a simple oregano-spiked olive oil and lemon dressing. It's the perfect taste of a sun-drenched Greek taverna, ready in just 15 minutes.

PREP

15m

COOK

SERVES

1 CUP

291 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the vegetables.
1.Wash the tomatoes, cucumber, and bell pepper thoroughly.
2.Cut the tomatoes into rustic wedges.
3.Slice the cucumber in half lengthwise, then into half-moons.
4.Core the bell pepper and slice into thin rings.
5.Peel the red onion, cut in half, and thinly slice.
assemble · ~1 min
Assemble the salad base.
1.Place the tomato wedges, cucumber slices, bell pepper rings, and onion slices in a large, wide salad bowl.
2.Scatter the Kalamata olives evenly over the vegetables.
TIPUsing a wide, shallow bowl prevents the delicate vegetables from being crushed and makes the salad look more abundant.
mix · ~1 min
Make the dressing.
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, dried oregano, salt, and black pepper until well combined.
mix · ~1 min
Dress the salad.
Pour the dressing over the salad. Gently toss everything together with your hands or two large spoons until all the vegetables are lightly coated.
TIPTossing with your hands gives you the most control and is gentle on the produce.
assemble · ~1 min
Add the feta cheese.
Place the thick slices of feta cheese on top of the dressed salad. Drizzle the top of the feta block with a little extra olive oil and a pinch of oregano.
TIPAuthentic Greek horiatiki serves the feta as a whole block on top, never crumbled. Diners break off pieces with their forks.
serve
Serve immediately at room temperature.
Bring the salad bowl to the table right away. The flavors are brightest when the salad is fresh and never refrigerated.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use the ripest, in-season tomatoes for the sweetest flavor and juiciest texture.
2
Slice the cucumber into half-moons with the peel on for extra color and crunch.
3
Soak the sliced red onion in cold water for 5 minutes to mellow its sharp bite.
4
Always dress the salad just before serving to keep the vegetables crisp.
5
Let the dressed salad rest for 5 minutes before adding the feta so flavors meld.
6
Store leftover undressed vegetables and dressing separately to avoid sogginess.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g of grilled chicken breast or chickpeas for a more filling meal, keeping the Mediterranean profile while boosting protein.

vegan

Vegan

Replace the feta with marinated tofu cubes or omit the cheese and add a tablespoon of nutritional yeast to the dressing for a dairy-free, plant-based version.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and add an extra tablespoon of lemon juice and a splash of water for a lighter dressing that still carries the oregano flavor.

herb loaded