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Mediterranean Salad: Bright, Bold & Weeknight-Ready
Print Recipe

Mediterranean Salad

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes

Ingredients

  • 2 cups cherry tomatoes halved
  • 1 cucumber diced or sliced into half-moons
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon dried oregano or fresh if you’re fancy
  • Salt and pepper to taste

Instructions

  • Prep your veggies: wash, chop, and rinse everything. Keep it crisp and colorful.
  • In a big bowl, tumble in tomatoes, cucumber, red onion, olives, and parsley. Give it a little toss so the colors mingle like old friends.
  • Whisk olive oil, vinegar or lemon juice, oregano, and a pinch of salt and pepper in a small bowl. It should be zippy, not shy.
  • Pour the dressing over the salad. Toss gently until everything glistens, and the feta gets a chance to shine.
  • Season to taste. If you like a punch, a tiny squeeze of lemon can brighten things up even more.
  • Serve immediately or chill for 15–20 minutes. Either way, it’s delicious and keeps its snap.