Save I was standing in my kitchen on a warm Tuesday afternoon, staring at a pile of vegetables I'd grabbed at the farmer's market without much of a plan. The cucumbers were cold and firm, the tomatoes still smelled like the vine, and I had a jar of Kalamata olives I'd been meaning to use. I started chopping without thinking too hard about it, and what came together was this salad—bright, crunchy, and so satisfying I ate half of it straight from the bowl. It's become my go-to whenever I need something quick that doesn't feel like I'm just throwing lunch together.
I first made this for a small dinner with friends who showed up hungry and early. I panicked a little because I hadn't started the main course yet, so I pulled this together as a starter. Everyone kept going back for more, and one friend asked if I'd made it from a recipe or just winged it. I winged it, but now it's written down because it deserves to be made again and again.
Ingredients
- Cucumber: Use a large one and dice it into bite-sized pieces. If it's watery or seedy, scoop out the center before chopping.
- Cherry tomatoes: Halve them so they release a little juice into the salad. The sweetness balances the brininess of the olives.
- Red onion: Slice it thin so it doesn't overpower the other flavors. If you find raw onion too sharp, soak the slices in cold water for five minutes, then drain.
- Red bell pepper: Adds crunch and a mild sweetness. You can swap in yellow or orange if that's what you have.
- Chickpeas: Drain and rinse them well. They're the backbone of this salad and make it filling enough to stand on its own.
- Kalamata olives: Pitted and halved. Their salty, fruity flavor is what makes this taste Mediterranean.
- Feta cheese: Crumbled on top for a creamy, tangy finish. Skip it if you're keeping the salad vegan.
- Fresh parsley: Chopped finely. It adds a grassy brightness that ties everything together.
- Olive oil: Use extra-virgin. It's the base of the dressing and you'll taste the quality.
- Lemon juice: Freshly squeezed is best. It wakes up the whole dish.
- Garlic: One small clove, minced. It gives the dressing a subtle bite without being aggressive.
- Dried oregano: A classic Mediterranean herb that adds warmth and depth.
- Salt and black pepper: Season to taste. Don't skip this step or the salad will taste flat.
Instructions
- Prep the vegetables:
- Dice the cucumber, halve the cherry tomatoes, slice the red onion thin, and chop the bell pepper into small pieces. Toss them all into a large salad bowl along with the drained chickpeas, olives, and parsley.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until it emulsifies slightly. Taste it and adjust the salt or lemon if needed.
- Toss everything together:
- Pour the dressing over the vegetables and toss gently with clean hands or salad tongs. Make sure everything gets coated evenly.
- Add the feta:
- Crumble the feta on top just before serving. If you toss it in too early, it'll break apart and make the salad creamy instead of chunky.
- Let it rest or serve:
- You can eat it right away, but if you have 15 to 30 minutes, let it chill in the fridge. The flavors marry together and it tastes even better cold.
Save I brought this salad to a potluck once, and someone told me it reminded them of a trip they took to Greece years ago. I'd never been, but I loved that a bowl of chopped vegetables could do that. Food has a way of taking you places, even when you're just sitting at a picnic table in someone's backyard.
How to Store Leftovers
This salad keeps well in the fridge for up to two days in an airtight container. The vegetables will soften a bit and release more juice, but it still tastes good. If you know you'll have leftovers, hold off on adding the feta until you're ready to eat, and give it a quick toss before serving. The dressing might settle at the bottom, so just stir it back through.
Ways to Make It Your Own
I've added grilled chicken strips when I wanted more protein, and once I stirred in a can of drained tuna for a quick lunch. Fresh mint or basil in place of parsley gives it a completely different vibe—mint makes it feel lighter, basil makes it sweeter. You can also toss in some thinly sliced radishes for extra crunch, or swap the chickpeas for white beans if that's what you have on hand.
Serving Suggestions
I usually serve this alongside grilled fish or roasted chicken, but it's hearty enough to eat on its own with some warm pita bread. It also works well as a packed lunch—just keep the dressing separate until you're ready to eat so the vegetables stay crisp.
- Pair it with hummus and flatbread for a full Mediterranean spread.
- Serve it over a bed of greens to make it even more filling.
- Top it with a poached egg for a light dinner that feels complete.
Save This salad doesn't need much, and that's what I love about it. It's simple, honest, and always tastes like summer, no matter what month it is.
Recipe FAQs
- → Can I make this salad ahead of time?
The salad can be chilled for 15–30 minutes to let flavors meld, but it’s best enjoyed fresh to keep vegetables crisp.
- → What can I substitute for feta cheese?
Use vegan cheese or simply omit feta to keep the salad plant-based and dairy-free.
- → Are there protein options to add to this dish?
Grilled chicken or tuna can be added for more protein without changing the fresh flavor profile.
- → Which herbs complement this salad well?
Fresh parsley is used, but chopped mint or basil also enhance the salad with additional freshness.
- → Is this salad gluten-free and vegan?
Yes, when feta cheese is omitted, this salad is both vegan and gluten-free, suitable for various dietary needs.