This Mediterranean summer salad is fresh, simple, and ready in about 10 minutes. Cucumbers, tomatoes, red onion, olives, feta, and fresh herbs come together in a bowl that feels cool, bright, and easy to serve on warm days.
The secret is not a complicated dressing. It is using cold vegetables, enough salt, good olive oil and serving the salad before the tomatoes and cucumbers lose their texture.
It works well as a quick lunch, a light side dish, or something fresh next to grilled fish, chicken, eggs, potatoes, or warm bread.
Ingredients
- 2 medium cucumbers, sliced
- 3 medium tomatoes, chopped into bite-size pieces
- 1 small red onion, thinly sliced
- A handful of Kalamata olives, pitted
- 80–100 g feta cheese, crumbled
- Fresh parsley and mint, chopped
- Fresh basil, optional
Simple Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp dried oregano
- Salt and black pepper, to taste
How to Make It
Slice the cucumbers, chop the tomatoes, and thinly slice the red onion.
Add the cucumbers, tomatoes, onion, and olives to a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
Pour the dressing over the vegetables and toss gently, so the tomatoes stay juicy and the cucumber keeps its crunch.
Add the fresh herbs and crumble the feta over the top just before serving.
Tips for the Best Summer Salad
Use ripe tomatoes if you can. They bring most of the sweetness and juice to the salad.
If your cucumbers have thick skin, peel them partly before slicing. If the red onion tastes too sharp, soak the slices in cold water for a few minutes, then drain well.
Add the feta at the end so it stays visible and fresh instead of disappearing into the dressing.
For a slightly sharper flavor, replace part of the lemon juice with red wine vinegar.
How to Serve It
This salad is easy to bring to a summer table because it does not need cooking.
Serve it with grilled fish, lemon chicken, boiled eggs, roasted potatoes, pita, or a small plate of hummus. It also works well as part of a simple mezze-style lunch with olives, cheese, bread, and seasonal fruit.
For more fresh starters in the same spirit, browse our Salads & Starters collection.
Make-Ahead Notes
This salad is best when it is served soon after mixing, but you can prepare some parts ahead.
Slice the vegetables and keep them in the refrigerator. Make the dressing separately. Add the herbs, feta, and dressing close to serving time so the salad stays crisp and fresh.
If the salad releases too much liquid after sitting, drain a little from the bottom of the bowl and refresh it with a small drizzle of olive oil and a squeeze of lemon.
A Simple Summer Salad
A Mediterranean summer salad does not need many ingredients to feel complete.
Good tomatoes, cool cucumber, salty feta, olives, herbs, lemon, and olive oil are enough. The result is light, colorful, and easy to repeat whenever you want something fresh on the table without turning on the stove.
For another bright salad with a different flavor, try our Sicilian Citrus & Fennel Salad.