Pin it Standing in my tiny apartment kitchen in late July, the air conditioner broken and sweating through my tank top, I craved something cold and briny that would transport me to the Greek islands I had never visited. My neighbor Elena had brought over a similar salad the week before, and I could not stop thinking about how the salty feta hit against the sharp red onion. I rummaged through my crisper drawer hoping I had enough vegetables to pull it together. Sometimes the best meals happen from exactly what is on hand when the heat makes cooking seem impossible.
Last summer I made this for a rooftop gathering with friends who were skeptical about a salad without lettuce. Watching their faces change after that first bite of creamy feta and bright tomatoes made me realize how the simplest combinations often impress the most. Someone asked for the recipe three times over the course of the evening. Now it is my go to whenever I need to feed a crowd without turning on the oven.
Ingredients
- 4 medium ripe tomatoes: The heart of this salad so choose ones that feel heavy and give slightly to pressure, vine ripened tomatoes have the best flavor but any good quality tomato will work beautifully
- 1 large cucumber: English or Persian cucumbers are ideal because they have thinner skin and fewer seeds but regular cucumbers work fine if you peel them first
- 1 small red onion: The sharp bite balances the creamy feta perfectly, if you are sensitive to raw onion soak the slices in ice water for ten minutes before adding
- 150 g feta cheese: Greek feta is creamier and saltier than other varieties, look for blocks in brine rather than pre crumbled containers for the best texture
- 100 g Kalamata olives: These deep purple olives have a distinct fruity flavor that pairs perfectly with the fresh vegetables, make sure they are pitted to make eating easier
- 3 tbsp extra virgin olive oil: This is the main fat so use a quality oil you enjoy drinking straight, it really does make a difference in the final taste
- 1 tbsp red wine vinegar: Adds just enough acid to brighten everything without overpowering the delicate vegetables
- 1/2 tsp dried oregano: Dried oregano actually works better here than fresh because it distributes evenly throughout the dressing
- Salt and pepper: Go easy on the salt since the olives and feta are already salty, freshly cracked black pepper is essential
Instructions
- Prep the vegetables:
- Dice the tomatoes and cucumber into bite sized pieces, they should be small enough to get everything in one forkful but not so small they turn to mush
- Slice the onion:
- Cut the red onion into thin half moons so they are not overwhelming in any single bite, you can always add more if you love onion
- Combine the base:
- In a large salad bowl toss together the tomatoes cucumber onion and olives gently so nothing gets bruised or mashed
- Add the feta:
- Drop the crumbled or cubed feta on top last and fold it in gently with a spoon or your hands, you want those creamy chunks to stay intact
- Make the dressing:
- Whisk together the olive oil red wine vinegar oregano salt and pepper until emulsified, it should look thick and glossy
- Toss and serve:
- Pour the dressing over the salad and fold everything together gently, let it sit for five minutes before serving to let the flavors meld
Pin it My sister in law who claims to hate salads asked me to make this for every family gathering after trying it at our summer barbecue. Something about the combination of textures and flavors just works for people who think they do not like vegetables. Now it is the one thing everyone actually eats instead of picking at.
Making It Your Own
Once you have the basic ratio down this salad welcomes all kinds of additions. I have added diced bell peppers for crunch, capers for extra brine, even fresh chickpeas to make it more of a meal. The key is keeping the balance of creamy salty fresh and bright in every single bite.
Best Pairings
This salad shines alongside grilled fish or roasted chicken but honestly it holds its own as a light main course. A piece of crusty bread to sop up the juices at the bottom of the bowl is not optional in my house. The dressing that pools at the bottom might be the best part.
Serving Suggestions
Transfer the salad to a shallow serving bowl rather than a deep one so you can see all the beautiful colors. It deserves to be displayed not hidden. A chilled glass of crisp white wine like Sauvignon Blanc or a dry rosé makes the whole meal feel like an impromptu vacation.
- Use a wooden bowl to serve if you have one, the presentation feels more rustic and authentic
- Sprinkle a little extra dried oregano on top right before serving for a restaurant style finish
- Keep some good bread nearby because nobody can resist soaking up that olive oil dressing
Pin it Every time I make this I am transported back to that hot July afternoon when simple ingredients saved dinner. Sometimes the most uncomplicated recipes are the ones that stick with you longest.
Recipe Questions & Answers
- → What olives work best in this salad?
Kalamata olives are ideal for their rich, briny flavor and firm texture, enhancing the Mediterranean profile.
- → Can I substitute feta cheese with a dairy-free option?
Yes, vegan feta alternatives made from plant-based ingredients can be used for a dairy-free version while maintaining texture.
- → How should the dressing be prepared?
Whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well blended before tossing with the salad.
- → What herbs complement this salad best?
Fresh parsley or mint add a bright, aromatic finish that enhances the fresh ingredients without overpowering them.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for those avoiding gluten.