Save Pin There's a moment every summer when the farmers market tomatoes hit their peak, and that's when I know it's time to make this salad. A friend visiting from Athens taught me that the secret isn't fancy technique—it's letting each ingredient speak for itself, the way the bright Mediterranean sun does through a kitchen window. The combination feels simple until you taste it, and then you understand why people have been making versions of this for centuries.
I made this for a dinner party last June when my garden tomatoes were exploding, and someone asked for the recipe before dessert arrived. What struck me was watching people slow down between bites, actually tasting things instead of rushing through plates. That's when I realized this salad does something unexpected—it makes people present.
Ingredients
- Ripe tomatoes: Choose ones that smell like summer and feel heavy for their size; watery supermarket tomatoes will let you down every time.
- Cucumber: English cucumbers stay crisp longer than regular ones, a small detail that matters more than you'd think.
- Red onion: The thin slices soften slightly when they hit the dressing, losing their harsh edge while keeping their bite.
- Feta cheese: Get the good stuff from a proper cheese counter if you can; the difference between that and pre-crumbled is like comparing fresh bread to cardboard.
- Kalamata olives: Pitting them yourself takes a minute longer but gives you juicy, flavorful olives instead of sad pitted versions.
- Extra virgin olive oil: This is where quality actually matters since it's not being heated; taste it first if you're unsure.
- Red wine vinegar: The acidity cuts through the richness and wakes everything up.
- Oregano: Dried oregano works better here than fresh; it distributes evenly and has a concentrated flavor that fresh can't match.
Instructions
- Gather your vegetables and prep:
- Dice the tomatoes into bite-sized pieces and let them sit for a minute—they'll release just a little juice that becomes part of the salad's soul. Cucumber and onion follow the same way, nothing fancy needed.
- Build the base:
- Combine tomatoes, cucumber, onion, and olives in a large bowl. This is where you can actually see what you're making, and it should look like a rainbow got organized.
- Add the feta gently:
- Scatter the cheese over top without stirring yet; you want pieces of feta to stay intact rather than turning into a crumbly mess.
- Make the dressing:
- Whisk oil, vinegar, oregano, salt, and pepper in a small bowl until it looks slightly emulsified. Taste it—it should make your mouth water a little.
- Bring it together:
- Pour the dressing over everything and toss gently, using a technique where you cradle the salad bowl and let the ingredients tumble together without crushing anything. This takes maybe a minute of careful attention.
- Finish and serve:
- Top with fresh herbs if you have them, then serve immediately while the vegetables still have their crispness and the flavors haven't settled into sameness yet.
Save Pin My grandmother used to say that good salad is how you know someone respects their ingredients, and I think she was right. Making this reminds me of her philosophy every single time.
The Tomato Factor
The whole salad lives or dies by your tomato choice, and I learned this the hard way by ignoring this rule for years. A truly ripe tomato should smell like earth and sweetness when you bring it to your nose, and it should give slightly when you press it. If your tomatoes are pale or hard, they'll make the whole dish taste thin and sad. During winter months, I honestly just skip making this salad rather than use grocery store tomatoes that taste like nothing.
Variations and Flexibility
The beauty of this recipe is that it shifts with what's available and what you're craving. Some days I add sliced bell peppers for crunch, other times a handful of capers if I'm feeling briny. I've made it with vegan feta for friends, and honestly, it works just as well—the dish isn't actually about the feta, it's about balance.
Serving Ideas
This salad pairs beautifully with grilled fish, roasted chicken, or honestly just crusty bread and a cold drink. It's equally at home at a summer picnic, a dinner party, or eaten straight from the bowl while standing in your kitchen on a lazy afternoon.
- Serve with a chilled Sauvignon Blanc or crisp rosé if you're making it special.
- Pair it alongside grilled lamb, seafood, or hearty bread for a complete meal.
- Make it ahead but dress it just before serving, or the vegetables will soften.
Save Pin There's something deeply satisfying about a salad that tastes like sunshine in a bowl, made with nothing but honesty and good ingredients. This is the one you'll make over and over.
Recipe FAQs
- → What type of olives work best in this salad?
Kalamata olives are ideal for their rich, briny flavor and firm texture, complementing the fresh vegetables and feta.
- → Can I substitute feta cheese?
Yes, vegan feta or other crumbly cheeses like goat cheese can be used for alternative flavor and dietary needs.
- → How should I dress the salad?
The dressing is a simple mix of extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper, whisked together and tossed gently with the salad ingredients.
- → Are there optional ingredients to enhance the salad?
Sliced bell peppers or capers add extra zest and texture, while fresh parsley or mint can be used as garnish for added aroma and brightness.
- → What is the best way to serve this salad?
Serve immediately for the freshest taste, either on its own, with crusty bread, or as a side to grilled meats or fish.