Description
This Vegetarian Mediterranean Salad offers a sensory explosion with a mix of crunchy vegetables and creamy feta, combined with a vibrant vinaigrette that balances flavors beautifully.
Ingredients
Scale
1 large English Cucumber
2 cups Cherry Tomatoes
1 medium Red Bell Pepper
1/2 small Red Onio
1/2 cup Kalamata Olives
1/2 cup Feta Cheese
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Dried Oregano
1 teaspoon Honey or Maple Syrup
Sea Salt & Black Pepper to taste
Instructions
- Prepare the Vegetables: Wash all fresh produce and chop the English cucumber, slice the cherry tomatoes, dice the red bell pepper, and thinly slice the red onion. Place in a large mixing bowl
- Whisk the Vinaigrette: In a small bowl, combine Extra Virgin Olive Oil, fresh lemon juice, dried oregano, and Honey or Maple Syrup. Whisk until emulsified and season with salt and pepper
- Combine and Toss: Pour the dressing over the vegetables and toss gently to coat
- Add the Finishing Touches: Fold in the Kalamata olives and crumbled feta, being careful not to break the feta too much
- Marinate and Serve: Let the salad sit for about 10 minutes before serving to enhance flavors
Notes
For a vegan option, substitute the feta with a vegan alternative or diced avocado.
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg