Save There's something about summer that makes you crave simplicity—the kind of meal you can throw together in your kitchen while the sun streams through the window, no cooking required. I discovered this salad during a particularly hectic week when a friend stopped by with a bag of incredible tomatoes from a farmer's market, and I realized I had everything else on hand. We assembled it together, tasted it, and suddenly the week didn't feel so heavy anymore. That's when I understood: sometimes the best meals are the ones that come together effortlessly, tasting like sunshine and salt.
I remember making this for a potluck on a hot afternoon, doubling the recipe because I wasn't sure what else to bring. People kept coming back to it—some heaping their plates high, others sneaking bites straight from the bowl when they thought no one was looking. By the end of the gathering, it was completely gone, and three different people asked for the recipe. That's when I realized this wasn't just a side dish; it was something people genuinely wanted to eat again.
Ingredients
- Ripe tomatoes (4 medium): Look for ones that smell fragrant and give slightly when you press them—this is where the salad gets its sweetness and juiciness, so don't settle for mealy supermarket tomatoes if you can help it.
- Cucumber (1 large): English cucumbers are less watery than regular ones, which means your salad stays crisp longer rather than getting soggy by the time you serve it.
- Red onion (1 small, thinly sliced): The thin slices let it soften slightly in the dressing while still keeping that sharp, fresh bite that wakes up your palate.
- Feta cheese (150g, crumbled or cubed): Whether you cube it or crumble it is entirely up to you—cubes stay more distinct and creamy, while crumbles distribute the salty richness more evenly throughout.
- Kalamata olives (100g, pitted and halved): Buying them already pitted saves you time, and halving them means they blend into every bite rather than dominating it.
- Extra virgin olive oil (3 tbsp): This is your star player—use something you actually enjoy tasting, not the cheapest option on the shelf, because it's literally just a few ingredients doing all the work.
- Red wine vinegar (1 tbsp): It brings a subtle depth that regular vinegar can't match, and it cuts through the richness of the feta beautifully.
- Dried oregano (1/2 tsp): Oregano is what makes this taste unmistakably Mediterranean rather than just a random combination of vegetables.
- Salt and freshly ground black pepper: Taste as you go—the feta is already salty, so you might need less than you'd expect.
- Fresh parsley or mint (optional garnish): A handful of either adds a brightness right before serving that makes the whole thing feel more intentional and fresh.
Instructions
- Prep your vegetables with intention:
- Dice your tomatoes and cucumber into roughly the same-sized pieces—not tiny, not chunky, just a natural dice that feels comfortable in your mouth. As you slice the red onion thin, you'll notice it starts to smell sharp and almost peppery; that's exactly what you want.
- Build the salad base:
- Combine your tomatoes, cucumber, red onion, and olives in a large bowl—this is the moment where you can taste a piece of tomato and adjust if you need to use it right away or if it needs another hour to sit. Add the feta gently, almost as if you're nestling it into the other ingredients rather than mixing it all into oblivion.
- Make the dressing in a separate bowl:
- Whisk the olive oil, vinegar, and oregano together until they're combined and slightly emulsified—it should look a bit thicker and more cohesive than just oil and vinegar sitting side by side. Taste it on a piece of vegetable and adjust the salt and pepper until it tastes like a bright, balanced dressing you'd actually want to eat.
- Bring it all together gently:
- Pour that golden dressing over everything and toss with a light hand, turning the salad over itself rather than aggressively stirring it around. You want the feta to stay in distinct pieces and everything to be coated, but not bruised or broken down into mush.
- Finish and serve right away:
- Scatter your fresh herbs over the top if you're using them, and get it to the table while everything is still crisp and the flavors are singing. If you let it sit too long before serving, the vegetables will start releasing their water and the whole thing becomes less vibrant.
Save There's a moment when you've just finished tossing the salad and the dressing is glistening on every piece, and you pause before serving it—that moment where you realize you've created something with your own hands that's genuinely good and genuinely easy. That's when this salad transforms from just food into the kind of thing you want to make again and again.
The Beauty of Simplicity
I've learned over the years that some of the most beloved meals in my kitchen are the ones with the fewest components. This salad taught me that constraint actually sparks creativity—when you have just tomatoes, cucumber, olives, and feta, you start thinking about how each element matters, how the quality of each piece affects the whole. It's liberating to cook this way, especially on days when the last thing you want to do is stand over a stove.
Making It Your Own
The Mediterranean has been cooking this way for centuries, which means there's room to play within these boundaries. Some people add crisp bell peppers for color and extra crunch, others toss in capers for an even more briny kick, and I've had friends add a handful of pine nuts for richness. The core remains the same—bright, salty, satisfying—but these additions let you make it feel fresh each time you cook it.
Pairing and Serving
I've served this alongside grilled fish on summer evenings, brought it to picnics where it held up beautifully in a covered container, and even made it for lazy lunches where it was the entire meal. The beauty of a salad like this is its versatility—it's substantial enough to feel like you've actually eaten something, but light enough that you don't feel sluggish afterward. If you want to make it feel more substantial, serve it with thick slices of crusty bread to soak up the dressing, or pair it with whatever protein you're grilling.
- A chilled glass of Sauvignon Blanc alongside this is genuinely one of life's small pleasures on a warm day.
- Leftovers keep for a day or two in the fridge, though they taste best fresh and the vegetables will gradually soften.
- If you're meal prepping, keep the dressing separate and dress it just before eating to maintain that crisp, fresh texture.
Save This salad has become my go-to when I want to feed people something that tastes like care and attention without requiring hours in the kitchen. It's proof that the simplest recipes, made with good ingredients and a gentle hand, are often the ones people remember.
Recipe FAQ
- → What type of olives work best?
Kalamata olives are preferred for their rich, briny flavor, but any black or green olives can be used depending on taste.
- → Can I substitute the feta cheese?
Yes, vegan feta alternatives or other crumbly cheeses like ricotta salata can offer a similar creamy texture.
- → How should the dressing be prepared?
Whisk extra virgin olive oil with red wine vinegar, dried oregano, salt, and fresh black pepper until well combined.
- → What are good optional garnishes?
Fresh parsley or mint adds a bright herbal finish that complements the dish beautifully.
- → Can additional vegetables be added?
Sliced bell peppers or capers are excellent additions for extra flavor and texture variations.