There’s something absolutely magical about a Mediterranean salad that transports you straight to the sun-drenched shores of Greece, Italy, or Spain with just one bite. This vibrant, refreshing dish is the epitome of healthy eating without sacrificing a single ounce of flavor. It’s crisp, it’s colorful, and it’s incredibly satisfying—making it the perfect addition to your weeknight dinner rotation or your next summer gathering.
What I absolutely adore about this Mediterranean salad recipe is its versatility and simplicity. You don’t need fancy techniques or hard-to-find ingredients to create something restaurant-quality at home. Fresh vegetables, quality olives, creamy feta cheese, and a zesty lemon-olive oil dressing come together in minutes to create a dish that feels both light and substantial. Whether you’re looking for a side dish, a light lunch, or a base for grilled chicken or fish, this salad delivers every single time.
The beauty of Mediterranean cuisine lies in its emphasis on fresh, wholesome ingredients that celebrate their natural flavors. Each component of this salad—the crisp cucumbers, juicy tomatoes, briny olives, and tangy feta—plays a starring role. The combination of textures and flavors creates a harmonious balance that keeps you coming back for more. Plus, it’s naturally gluten-free and can easily be adapted to your dietary preferences.
I recommend making the dressing ahead of time and storing it separately from your vegetables. This way, you can assemble your salad fresh whenever you’re ready to eat, ensuring maximum crispness and flavor. Trust me, once you master this Mediterranean salad, you’ll find yourself making it at least once a week. It’s that good, and your family will absolutely love it. For more salad inspiration, check out our Best Healthy Tuna Salad Recipe, which pairs beautifully with this Mediterranean classic.
If you’re interested in exploring more Mediterranean flavors, I’d also recommend trying our Best Pickled Cauliflower Recipe as a tangy accompaniment. And don’t forget to serve it alongside our Best Garlic Breadsticks Recipe for the ultimate Mediterranean dining experience. For additional salad variations, check out our Best Macaroni Hawaiian Salad Recipe to expand your repertoire.
For more inspiration on Mediterranean cooking techniques, I recommend checking out Bon Appétit’s Mediterranean collection for stunning photography and innovative twists. You might also enjoy exploring Serious Eats’ salad guides for deeper culinary knowledge. The New York Times also offers wonderful Mediterranean salad variations that showcase seasonal ingredients beautifully.
Ingredients
- 2 large English cucumbers, diced into 1/2-inch pieces
- 4 large ripe tomatoes, cut into chunks
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1 cup green olives, pitted and halved
- 8 ounces crumbled feta cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Begin by gathering all your fresh ingredients and giving them a thorough wash. Pat the vegetables dry with paper towels—this is crucial for preventing a watery salad later.
- Start with your cucumbers: cut them in half lengthwise, then slice each half into 1/2-inch thick pieces. Place them in your large salad bowl.
- Next, prepare your tomatoes by cutting them into large chunks, removing any excess seeds if they seem particularly juicy. Add them to the bowl with the cucumbers.
- Dice both your red and yellow bell peppers into bite-sized pieces, removing all seeds and the white membrane inside. Add these colorful peppers to your growing salad.
- Thinly slice your red onion using a sharp knife or mandoline. Place the slices in a small bowl and cover them with cold water for 5 minutes to mellow their sharpness, then drain well before adding to the salad.
- Halve your cherry tomatoes and add them to the salad bowl along with the drained red onion.
- Pit your Kalamata and green olives if they aren’t already pitted. Halve each olive and add them to the bowl, distributing them evenly throughout.
- Gently crumble your feta cheese over the top of the salad. Try to keep the pieces fairly large—you want those wonderful pockets of cheese throughout your salad.
- Finely chop your fresh parsley, dill, and mint. Sprinkle the herbs over the salad, reserving a small handful for garnish if desired.
- In a small bowl or jar, whisk together your extra virgin olive oil, fresh lemon juice, and red wine vinegar until they begin to emulsify.
- Add your minced garlic to the dressing along with the dried oregano, salt, and freshly ground black pepper. Whisk everything together until well combined.
- Add the red pepper flakes if you’re using them for a slight kick of heat.
- Just before serving, pour the dressing over the salad and toss everything together gently but thoroughly, making sure every ingredient is coated with the delicious vinaigrette.
- Taste and adjust seasonings as needed—you may want additional lemon juice, salt, or oregano depending on your preference.
- Transfer to a serving platter or individual bowls and garnish with reserved fresh herbs if desired. Serve immediately while everything is crisp and fresh.
Pro Tips
- Make-Ahead Magic: You can prepare all your vegetables up to 4 hours in advance and store them in separate airtight containers in the refrigerator. Keep the dressing in a jar and toss everything together just before serving for maximum freshness and crispness.
- Dressing Perfection: The key to an exceptional Mediterranean dressing is using high-quality extra virgin olive oil and fresh lemon juice. Don’t skimp on these ingredients—they truly make a difference in the final flavor profile.
- Feta Cheese Quality: Purchase your feta from a quality source if possible. Look for creamy, authentic feta that crumbles nicely. The difference between premium and standard feta is remarkable in this simple salad.
- Olive Selection: Kalamata olives provide an authentic Mediterranean flavor, but you can mix in Castelvetrano olives for a buttery variation, or stick to whatever olives you prefer. Just ensure they’re pitted to make eating easier.
- Fresh Herb Importance: Don’t skip the fresh herbs or substitute with dried versions in the salad itself. The fresh parsley, dill, and mint are essential to capturing that authentic Mediterranean taste. Dried herbs work only in the dressing.
- Vegetable Variations: This recipe is wonderfully adaptable. Feel free to add diced artichoke hearts, roasted red peppers from a jar, or chickpeas for additional protein and substance.
- Temperature Tips: Serve this salad at room temperature or slightly chilled—not straight from the refrigerator. Allowing it to sit for 10-15 minutes after dressing lets all the flavors meld beautifully.
- Leftover Strategy: Undressed salad vegetables will keep in an airtight container for up to 2 days. Store the dressing separately in a jar in the refrigerator for up to 5 days. Toss together as needed for fresh salad throughout the week.
- Protein Additions: While wonderful as a side dish, you can make this a complete meal by topping it with grilled chicken breast, baked salmon, seared shrimp, or white beans for a vegetarian option.
- Red Wine Vinegar Alternative: If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar work beautifully as substitutes in equal amounts.
- Portion Control: This recipe serves 4-6 people as a side salad, or 2-3 people as a hearty main course when topped with protein. Adjust quantities based on your needs.
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