Description
Crunch into a rainbow of veggies bathed in zesty lemon and olive oil, each bite bursting with tangy feta and briny olives
Ingredients
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the diced cucumber, halved cherry tomatoes, chopped red onion, diced green bell pepper, olives, parsley, and mint in a large mixing bowl.
- Add the crumbled feta cheese on top of the chopped vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until well emulsified.
- Pour the dressing over the salad ingredients.
- Gently toss the salad until all ingredients are evenly coated with the dressing.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to preference.
- Let the salad sit for 10 minutes to allow flavors to meld.
Notes
- For added crunch, stir in a handful of toasted pine nuts or chopped walnuts.
- To make ahead, keep dressing separate and toss just before serving.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
- Serve chilled or at room temperature alongside grilled proteins or flatbread.