Description
This nutrient-dense Mediterranean salad features a vibrant medley of crunchy cucumbers, ripe tomatoes, sweet bell peppers, and salty Kalamata olives, all tossed in a simple, tangy vinaigrette. The secret lies in the uniform, bite-sized dice, which ensures every mouthful is perfectly balanced. Finished with creamy feta and fresh parsley, this refreshing salad is an ideal side dish or a light, healthy main course that holds its own during any gathering.
Ingredients
2 cups cucumber, diced into 1/2 inch cubes
2 cups vine-ripened tomato, diced into 1/2 inch cubes
1 cup bell pepper, diced into 1/2 inch cubes
1/2 cup red onion, finely diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, finely chopped
1 clove garlic, freshly minced
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
Instructions
Wash and pat dry all vegetables to ensure the dressing adheres well.
Dice cucumber, tomato, bell pepper, and red onion into uniform 1/2 inch pieces.
In a large mixing bowl, combine the diced vegetables, olives, and fresh parsley.
In a small bowl, whisk together the minced garlic, olive oil, apple cider vinegar, and dried oregano.
Pour the dressing over the vegetable mixture and toss gently to coat evenly.
Fold in the feta cheese.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to release natural juices for an emulsified dressing.
Notes
Letting the salad sit in the refrigerator for 30 minutes acts as the secret step for success by creating a natural juice that emulsifies with the olive oil. Use fresh vine-ripened tomatoes and high-quality extra-virgin olive oil for the best flavor outcome.
- Prep Time: 15
- Category: Mediterranean Diet
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 4g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg