Mediterranean Summer Salad
This Mediterranean Summer Salad is fresh, colorful, and bursting with vibrant summer flavors. Juicy cherry tomatoes, crisp cucumbers, creamy feta cheese, Kalamata olives, and fresh herbs come together in a bright lemon olive oil dressing. I love serving this refreshing salad for light lunches, family dinners, picnics, and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: B
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red bell pepper, chopped
- 1/2 cup Kalamata olives
- 150g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Wash and prepare all vegetables.
- Slice the cucumber, halve the cherry tomatoes, and thinly slice the onion.
- Chop the bell pepper into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
- Add tomatoes, cucumber, onion, bell pepper, and olives to a large mixing bowl.
- Pour the dressing over the vegetables.
- Toss gently until evenly coated.
- Top with crumbled feta cheese, parsley, and mint.
- Chill for 15 minutes before serving for the best flavor.
Notes
Use the freshest vegetables possible for the best flavor. Soak sliced onions in cold water for 10 minutes if you prefer a milder taste. Store leftovers in an airtight container in the refrigerator for up to 2 days. Add grilled chicken, shrimp, or chickpeas for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg