Introduction
On a warm summer afternoon in Santorini, I found myself sitting on a small terrace overlooking the endless blue of the Aegean Sea. The scent of ripe tomatoes and freshly pressed olive oil drifted from a nearby kitchen, reminding me of the simple yet soulful food that defines the Mediterranean. It was in that moment, while enjoying a rustic salad prepared by a kind local, that I understood how food tells stories of culture, history, and connection. That memory inspired me, Lina Vexley, to share this Mediterranean Salad recipe—an ode to freshness, balance, and timeless flavors.
Recipe Card
Mediterranean Salad
Equipment
- Large Mixing Bowl
- Salad Tongs
Ingredients
Salad Base
- 2 cups cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 red onion thinly sliced
- 1 cup kalamata olives pitted
- 1 cup feta cheese crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Prepare the vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- Place all vegetables, olives, and feta into a large mixing bowl.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently with tongs.
- Serve immediately or refrigerate for up to 1 hour before serving.
Notes
Nutrition
How to Make Mediterranean Salad
Creating a Mediterranean Salad is as much about enjoying the process as it is about the flavors that come together in the bowl. Start by preparing your vegetables: halved cherry tomatoes provide a sweet juiciness, while cucumber adds a cool crunch. Red onion contributes a sharp bite, balancing the richness of kalamata olives and the creamy crumbles of feta cheese. Place all these ingredients in a large mixing bowl, ensuring an even distribution for every bite.
The heart of this salad lies in its dressing. In a separate bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and a touch of black pepper. The olive oil gives a velvety body, the lemon juice brightens the flavors, and oregano adds a fragrant herbal note reminiscent of coastal hillsides. Once the dressing is well combined, drizzle it over the salad base.
Gently toss the ingredients with salad tongs to avoid crushing the tomatoes or breaking down the feta too much. Taste and adjust seasoning if needed, perhaps with a little more lemon juice or a sprinkle of fresh herbs. For an elevated presentation, garnish with fresh parsley or mint leaves.
This salad is best served fresh but can rest in the refrigerator for up to an hour to allow the flavors to meld. Pair it with grilled chicken, fish, or simply a slice of crusty bread for a satisfying light meal. The beauty of Mediterranean Salad lies in its versatility—it can be a side dish or the star of your table.
Conclusion
The Mediterranean Salad is more than a recipe; it is a celebration of freshness, simplicity, and timeless culinary tradition. By combining humble ingredients—ripe vegetables, olives, feta, and olive oil—you create a dish that feels indulgent yet nourishing. Whether shared at a family table or enjoyed solo on a sunny afternoon, this salad embodies the heart of Mediterranean living. As Lina Vexley discovered in Greece, food is memory, and every bite of this salad tells a story worth savoring.