Description
A fresh and colorful Mediterranean salad made with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives tossed in a bright homemade lemon vinaigrette. It’s a quick, refreshing side dish that pairs well with a variety of meals.
Ingredients
2 cucumbers, sliced
4 Roma tomatoes, sliced or chopped
1 cup sliced red onions
1/2 cup crumbled feta cheese
1/2 cup black olives, drained and halved
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons dried oregano
2 teaspoons pure maple syrup or honey
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Whisk together the olive oil, fresh lemon juice, dried oregano, maple syrup or honey, minced garlic, salt, and black pepper in a small bowl until well combined.
- Slice the cucumbers, Roma tomatoes, and red onions. Drain and halve the black olives if needed.
- Place the cucumbers, tomatoes, onions, and olives into a large mixing bowl.
- Pour the lemon vinaigrette over the vegetables and gently toss until everything is evenly coated.
- Sprinkle the crumbled feta cheese over the salad just before serving.
- Serve immediately or chilled.
Notes
Use Kalamata olives for a more traditional Greek flavor.
Add chopped bell peppers, fresh parsley, or dill for extra freshness.
Turn this into a main dish by adding grilled chicken, chickpeas, or cooked shrimp.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For the best texture, keep the dressing separate until ready to serve if making ahead.
Do not freeze, as the vegetables will lose their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 171 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 17 mg
