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Mediterranean Chopped Salad

A vibrant and fresh salad featuring crispy cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese, all drizzled with a rich olive oil dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 unit cucumber, diced
  • 2 unit tomatoes, chopped
  • 1 unit bell pepper, diced (red, yellow, or green)
  • 1 unit red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash all your fresh produce. Dice the cucumber, chop the tomatoes, and finely chop the red onion. Dice the bell pepper into bite-sized pieces.
  2. In a large mixing bowl, add all the chopped vegetables—cucumber, tomatoes, bell pepper, and red onion.
  3. Toss in the Kalamata olives and crumble the feta cheese over the salad mixture.
  4. In a small bowl or jar, combine the olive oil, freshly squeezed lemon juice, salt, and pepper. Whisk or shake well until combined.
  5. Pour the dressing over the salad mixture and gently toss everything together until well combined.
  6. Sprinkle the chopped parsley on top for added freshness and color.
  7. Enjoy immediately, or let it chill in the fridge for about 30 minutes to allow the flavors to meld together beautifully.

Notes

For substitutions, use Halal-friendly cheese or omit cheese for a vegan version. Add chickpeas or grilled chicken for extra protein. Cut vegetables close to serving time for crunch, and avoid flavored olives or overly spiced dressings.