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Mediterranean Chopped Salad

A vibrant salad filled with fresh vegetables, tangy olives, and creamy feta, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g cherry tomatoes
  • 250 g mini, baby, Persian, or Lebanese cucumbers
  • 100 g roasted peppers
  • ½ medium red onion
  • ½ cup mixed olives (kalamata or green)
  • ½ cup parsley leaves, firmly packed
  • 100 g feta cheese, crumbled
Dressing Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic (small clove or ½ a large clove)
  • ½ tsp salt
  • ½ tsp cracked black pepper

Method
 

Preparation
  1. Wash the cherry tomatoes and cucumbers. Halve the cherry tomatoes and chop the cucumbers into bite-sized pieces. Slice the roasted peppers and finely chop the red onion. Combine all these ingredients in a large mixing bowl.
Combining Ingredients
  1. Slice the olives (if they are whole) and add them to the bowl along with the firmly packed parsley leaves.
Dressing Preparation
  1. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, lemon juice, dried oregano, minced garlic, salt, and cracked black pepper until well combined.
Assembling the Salad
  1. Pour the dressing over the salad and gently toss everything together until the vegetables are evenly coated.
  2. Finally, sprinkle the crumbled feta cheese on top and give the salad one last gentle toss.
Chill and Serve
  1. Let the salad sit for about 10-15 minutes at room temperature before serving, allowing the flavors to deepen. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3 days. For the best flavor, dress just before serving to maintain the crispness of vegetables.