Greek-Style Mediterranean Salad

Overview

This Greek-style Mediterranean salad is a vibrant, refreshing dish built around crisp vegetables, briny olives, and creamy feta cheese. Lightly dressed with olive oil and lemon, it highlights clean, natural flavors and is both nutritious and satisfying. Ideal as a side dish or a light main course.

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Ingredients (Serves 2–3)

Vegetables & Add-ins

• 1 large cucumber, thinly sliced

• 1½ cups cherry tomatoes (red and yellow preferred), halved

• ½ small red onion, thinly sliced

• ½ cup Kalamata olives, pitted

• ⅓–½ cup feta cheese, cubed or crumbled

Herbs

• 2 tablespoons fresh parsley or oregano, finely chopped

• Optional: fresh basil or dill for added aroma

Dressing

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice or red wine vinegar

• ½ teaspoon dried oregano (optional but recommended)

• Salt, to taste

• Freshly ground black pepper, to taste

Optional Enhancements

• Chili flakes for mild heat

• A pinch of sugar or honey to balance acidity

• Capers for extra briny depth

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Instructions

1. Prepare the vegetables
   Wash and dry all vegetables thoroughly. Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the red onion to ensure a mild, balanced flavor.

2. Assemble the base
   In a large mixing bowl, combine cucumber, tomatoes, red onion, and Kalamata olives. Toss gently to distribute ingredients evenly.

3. Add feta cheese
   Scatter the feta cheese over the salad. Handle gently to keep the cheese intact and creamy rather than mashed.

4. Prepare the dressing
   In a small bowl, whisk together olive oil, lemon juice (or red wine vinegar), dried oregano, salt, and black pepper until emulsified.

5. Dress the salad
   Pour the dressing over the salad and toss gently to coat all ingredients evenly without breaking the feta.

6. Finish with herbs
   Sprinkle fresh herbs on top. Taste and adjust seasoning if needed.

7. Rest and serve
   Let the salad rest for 5–10 minutes before serving to allow flavors to meld.

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Serving Suggestions

• Serve chilled or at room temperature

• Pair with grilled chicken, fish, lamb, or crusty bread

• Works well as a light lunch or as part of a Mediterranean mezze spread

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Chef’s Tips

• Use high-quality extra-virgin olive oil for the best flavor

• If the onion is too sharp, soak slices in cold water for 5 minutes before using

• Avoid overdressing—this salad should feel fresh, not heavy

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Variations

• Add grilled chicken, shrimp, or chickpeas for protein

• Include avocado slices for creaminess

• Replace lemon juice with balsamic vinegar for a sweeter note