Welcome to a fresh and zesty Mediterranean Tomato Cucumber Onion Salad with Feta — a simple yet vibrant dish that sings with the flavors of the Mediterranean. This salad is perfect for those warm days when you crave something light yet satisfying.
Cherry tomatoes bring a burst of sweetness and a juicy bite to the salad. Their small size and vibrant color add visual appeal. Cucumber offers a refreshing crunch and slight coolness that balances the sweetness of the tomatoes. Use a large cucumber to get nice, substantial slices. Red onion provides a sharp, tangy contrast and a bit of heat. Slice it thinly so it doesn't overpower the other ingredients.
Feta cheese, with its salty and tangy profile, adds creaminess and depth. Crumble it for a nice texture. Kalamata olives contribute a briny, savory element, enhancing the Mediterranean feel of the dish. Make sure they're pitted and sliced for easy eating. Fresh parsley brightens everything up with its fresh, herby notes. A sprinkle works wonders.
For the dressing, extra virgin olive oil is key for its rich flavor and smooth texture. Red wine vinegar adds acidity and sharpness, balancing the oil and tying the salad together. Dried oregano imparts a warm, earthy aroma that's quintessentially Mediterranean. Finally, don't forget to season with salt and pepper to taste, enhancing all the other flavors.
This salad pairs beautifully with grilled meats or fish, making it a great side for a barbecue. Alternatively, serve it with crusty bread to soak up the delicious dressing, or add some grilled chicken or chickpeas for a more substantial meal.
Start with a large bowl — you want plenty of room to toss everything without making a mess. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. These are your base ingredients, giving the salad its structure and main flavors.
Next, gently fold in the crumbled feta cheese and sliced kalamata olives. Be gentle; we want the feta to stay somewhat intact to enjoy those creamy pockets of flavor.
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper. The dressing should be well mixed, allowing the oil and vinegar to emulsify slightly.
Pour the dressing over the salad ingredients and toss gently to combine. You want everything coated but not drenched. Finally, sprinkle with chopped parsley for a fresh finish.
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