Mediterranean Sunshine Salad

Name: Mediterranean Sunshine Salad
Total time: 15 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 cucumber, 1 large tomato, 2 oz feta cheese, 1/4 cup Kalamata olives, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, Salt and pepper

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15 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

1 cucumber, 1 large tomato, 2 oz feta cheese, 1/4 cup Kalamata olives, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, Salt and pepper to taste

Ingredient substitutions

Kalamata olives Other pitted black olives
Dried oregano Dried thyme
Lemon juice Red wine vinegar

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein6 g

Carbohydrates12 g

Fat21 g

Fiber 3 g · Sugar 6 g · Sodium 750 mg

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A vibrant Mediterranean salad featuring crisp cucumbers, juicy tomatoes, tangy feta cheese, and olives, all tossed in a refreshing lemon-herb vinaigrette.

Salad Mediterranean

Steps

Dice the cucumber and tomato into bite-sized pieces. 2. Crumble the feta cheese. 3. Pit and slice the Kalamata olives. 4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette. 5. In a large bowl, combine the cucumber, tomato, feta cheese, and olives. 6. Drizzle the vinaigrette over the salad and toss gently to coat. 7. Serve and enjoy!

Tips for Mediterranean Sunshine Salad

Choose a firm cucumber and ripe but not overly soft tomato; watery, very ripe produce can dilute the dressing.
For the best texture, dress just before serving so the cucumber stays crisp and the feta holds its shape.
A wide, shallow serving bowl helps distribute the olives and feta evenly and makes the salad easy to serve.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the lemon dressing, while its light fruit pairs well with the tomatoes, olives, and feta.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3–4 days. The vegetables may release liquid and soften as they sit.

Frequently asked questions

Can I make this salad ahead?

Chop the vegetables and prepare the dressing a few hours ahead, keeping them separate in the refrigerator. Combine shortly before serving for the crispest texture.