Save I tossed this together one afternoon when the fridge was nearly empty and I was convinced I had nothing to eat. Turns out, a can of chickpeas, some wilting parsley, and a few bright tomatoes were all I needed. The first bite was so crisp and alive I actually laughed out loud. Now it's my go-to whenever I want something that feels like sunshine on a plate.
I brought this to a backyard gathering once, thinking it would just fill space on the table. Instead, people kept coming back for seconds, asking if I'd made the dressing from scratch. One friend even texted me the next day asking for the recipe. It was the kind of quiet victory that makes you want to cook for people more often.
Ingredients
- Cucumber: Use English cucumbers if you can, they have fewer seeds and stay crunchier longer.
- Cherry tomatoes: Halve them so they soak up the dressing and burst with flavor in every bite.
- Red onion: Slice it thin and soak in cold water for five minutes if you want it milder and less sharp.
- Red bell pepper: The sweetness balances the briny olives beautifully.
- Chickpeas: Rinse them well or they'll taste too salty and metallic.
- Kalamata olives: Pitted and halved, they spread their rich, salty punch throughout the salad.
- Feta cheese: Crumble it yourself from a block, pre-crumbled feta is always too dry.
- Fresh parsley: Flat-leaf parsley has more flavor than the curly kind, trust me on this.
- Extra-virgin olive oil: Use the good stuff, you'll taste it in every forkful.
- Fresh lemon juice: Bottled juice won't give you that bright, clean zing.
- Garlic: One clove is enough, more and it starts to overpower everything else.
- Dried oregano: A little goes a long way, it ties the whole Mediterranean vibe together.
Instructions
- Prep the vegetables:
- Dice the cucumber and bell pepper into bite-sized pieces, halve the tomatoes, and slice the onion as thin as you can manage. Toss everything into a large bowl along with the 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's smooth and glossy. Taste it, adjust the salt if needed.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or two spoons. You want every piece coated but not drowned.
- Add the feta:
- Crumble the feta over the top if you're using it. Don't toss it in too hard or it'll turn to mush.
- Serve or chill:
- You can eat it right away, but letting it sit in the fridge for 15 to 30 minutes lets the flavors marry. Either way, it's delicious.
Save There was a summer evening when I made this and ate it on the porch while the sun went down. The tomatoes were warm from sitting on the counter, the lemon was sharp and clean, and for a few minutes everything felt simple and right. That's what this salad does, it reminds you that good food doesn't have to be complicated.
Storage and Leftovers
This salad keeps in the fridge for up to two days, though the cucumbers will start to soften and release water. If you're meal prepping, store the dressing separately and toss it together right before you eat. The feta holds up better if you add it fresh each time too.
Customizing Your Salad
I've thrown in grilled chicken, canned tuna, even leftover roasted vegetables and it's always worked. Fresh mint or basil instead of parsley changes the whole mood. Some people like adding capers or a handful of arugula for peppery bite. Make it yours.
Serving Suggestions
This works as a light lunch on its own, a side dish next to grilled fish or lamb, or stuffed into pita bread for a quick wrap. I've also spooned it over couscous or quinoa when I wanted something more filling.
- Pair it with warm pita and hummus for a full Mediterranean spread.
- Serve it alongside grilled halloumi for extra richness.
- Top it with a soft-boiled egg for a protein-packed breakfast bowl.
Save This salad has saved me on busy days and impressed people on special ones. Keep the ingredients on hand and you'll always have something fresh and bright ready to go.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare it up to a few hours ahead and chill to let the flavors meld, but it's best served fresh.
- → What can I use instead of feta cheese?
For a dairy-free option, omit feta or substitute with a plant-based cheese alternative.
- → How can I add more protein to this dish?
Consider adding grilled chicken, tuna, or extra legumes for a protein boost.
- → Are olives necessary for the salad?
Olives add a distinctive briny flavor, but you can omit them if preferred or substituted with capers.
- → What herbs enhance this salad's flavor?
Fresh parsley is traditional, but you can also add chopped mint or basil for extra freshness.