This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.

This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.

Mediterranean Salad

Ingredients:

1 pint cherry or grape tomatoes, halved

2-3 large cucumbers, peeled and diced

1/2 red onion, diced

1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives

1 6 ounce can green olives, pitted and sliced, such as Early California

12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine

1/2 cup olive oil

1/3 cup red or white wine vinegar

3 TBSP fresh oregano, chopped

3 TBPS fresh Italian Parsley

1 small lemon, juiced and zested

Salt and Ground Pepper to taste

Directions:

  1. Add all the diced and sliced veggies and olives to a large bowl.
  2. Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
  3. Add the liquid to the veggies and olives and mix well.
  4. Top the salad with the feta cubes and serve.

Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!

Enjoy! Jill XOXO