Pin it I threw this salad together on a scorching July afternoon when the thought of turning on the stove made me want to flee the kitchen entirely. The tomatoes were impossibly ripe, the cucumbers cold from the crisper, and I had a jar of Kalamata olives calling my name. What started as a lazy lunch became my go-to whenever the heat wins and I need something that tastes like sunshine without any effort.
I made this for a backyard picnic once, doubling the batch and packing it in a big glass jar. By the time we spread out the blanket, the flavors had mingled into something even better than when I first tossed it. Everyone kept asking for the recipe, and I had to laugh because there wasnt really a recipe, just instinct and whatever looked good at the market that morning.
Ingredients
- Cucumber: Use the crispest one you can find, dice it into bite-sized pieces so every forkful has that cool crunch.
- Cherry tomatoes: Halve them so the juices mingle with the dressing, turning each one into a little flavor bomb.
- Red onion: Slice it thin as paper, the sharpness mellows beautifully once it sits in the lemon juice.
- Red bell pepper: Adds a sweet, juicy snap that balances the brininess of the olives.
- Chickpeas: Rinse them well to wash away that tinny taste, they soak up the dressing like little sponges.
- Kalamata olives: Their deep, salty richness is non-negotiable, pit and halve them so they distribute evenly.
- Feta cheese: Crumble it over the top for creamy, tangy pockets, or skip it entirely if youre keeping things vegan.
- Fresh parsley: Chop it fine, the grassy brightness lifts everything without overpowering.
- Extra-virgin olive oil: Use the good stuff, fruity and golden, it makes all the difference in a simple dressing like this.
- Fresh lemon juice: Squeeze it just before you whisk, the zing fades fast once its been sitting.
- Garlic: One small clove minced fine, just enough to whisper in the background.
- Dried oregano: A pinch brings that unmistakable Mediterranean warmth.
- Salt and black pepper: Taste as you go, every tomato and olive has a different level of salt already.
Instructions
- Combine the base:
- Toss the cucumber, tomatoes, onion, bell pepper, chickpeas, olives, and parsley into a large bowl. Let them tumble together, the colors alone will make you hungry.
- Whisk the dressing:
- In a small bowl, blend the olive oil, lemon juice, garlic, oregano, salt, and pepper until it looks glossy and emulsified. Taste it, adjust the lemon or salt if needed.
- Dress and toss:
- Pour the dressing over the salad and use your hands or a big spoon to gently fold everything together. You want every piece coated but not drowned.
- Finish with feta:
- Scatter the crumbled feta over the top if youre using it. Dont stir it in, let it sit proud on the surface.
- Serve or chill:
- Eat it right away for maximum crunch, or let it rest in the fridge for 15 to 30 minutes if you want the flavors to marry. Both ways are perfect.
Pin it One evening, I served this alongside grilled fish for friends who showed up unannounced. The salad disappeared faster than the main course, and someone said it tasted like vacation. I think about that every time I make it now, how something so simple can feel like an escape.
Storage and Leftovers
This salad keeps in the fridge for up to two days, though the cucumbers will soften and the tomatoes will weep a little. I actually dont mind the juicier texture the next day, it becomes more of a marinated situation. If youre planning to save half, keep the dressing separate and toss it just before you eat.
Variations Worth Trying
Ive added grilled chicken strips when I needed extra protein, and Ive stirred in a can of tuna when the cupboard was bare. Fresh mint or basil in place of parsley changes the whole mood, mint makes it cooler and sweeter, basil adds an Italian twist. Sometimes I throw in a handful of arugula for a peppery bite, or swap the chickpeas for white beans when thats what I have open.
Serving Suggestions
I love this as a standalone lunch, but it also shines next to grilled lamb, roasted chicken, or warm pita bread. Scoop it into a wrap with hummus, or pile it on toasted sourdough for an open-faced situation. It works at a potluck, a picnic, or just a Tuesday when you want something that feels special without any fuss.
- Serve it in a big wooden bowl for that rustic Mediterranean look.
- Pair it with a chilled glass of white wine or sparkling water with lemon.
- Double the batch if youre feeding a crowd, it scales beautifully and everyone will want seconds.
Pin it This salad has become my proof that the best meals dont need a stove or a long ingredient list, just good produce and a little bit of care. I hope it brings you the same easy joy it brings me every time I reach for that bowl.