Save I was rushing through a hot afternoon last summer when I threw this salad together with whatever looked good at the market. The cucumbers were cold, the tomatoes still warm from the sun, and I didn't measure a thing. It tasted like vacation, like sitting by the sea with nothing to do but eat slowly. I've made it a hundred times since, and it never gets old.
I brought this to a friend's backyard dinner once, and someone asked if I'd ordered it from a restaurant. I laughed because I'd made it in her kitchen ten minutes before we sat down. She still asks me to bring it every time we get together. It's become our thing.
Ingredients
- Cucumber: Use the firmest one you can find and don't peel it unless the skin is bitter or waxy.
- Cherry tomatoes: They're sweeter and juicier than big tomatoes, and halving them lets the dressing soak in.
- Red onion: Slice it thin so it doesn't overpower everything else, and if it's too sharp, soak the slices in cold water for five minutes.
- Red bell pepper: The sweetness balances the brine from the olives and the tang from the lemon.
- Chickpeas: Rinse them well or they'll taste tinny, and pat them dry so the dressing clings.
- Kalamata olives: The rich, fruity flavor is worth seeking out, and pitting them yourself makes a difference.
- Feta cheese: Crumble it by hand for irregular chunks that melt a little into the dressing.
- Fresh parsley: Chop it just before tossing so it stays bright and doesn't bruise.
- Extra-virgin olive oil: Use something you'd dip bread in, not cooking oil from a plastic bottle.
- Fresh lemon juice: Squeeze it yourself, the bottled stuff tastes flat and sour in the wrong way.
- Garlic: Mince it fine or grate it on a microplane so it disappears into the dressing.
- Dried oregano: Rub it between your fingers before adding it to wake up the oils.
Instructions
- Prep the vegetables:
- Dice the cucumber into bite-sized pieces, halve the tomatoes, slice the onion as thin as you can, and chop the bell pepper. Everything should be roughly the same size so each forkful is balanced.
- Combine the salad:
- Toss the cucumber, tomatoes, onion, bell pepper, chickpeas, olives, and parsley together in a large bowl. Use your hands if you want, it's faster and you can feel if anything needs adjusting.
- Make the dressing:
- Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it on a piece of cucumber before you commit.
- Dress and toss:
- Pour the dressing over the salad and toss gently until everything is glossy and coated. Don't be rough or the tomatoes will split and turn it soggy.
- Finish and serve:
- Crumble the feta over the top if you're using it, and serve right away. Or cover it and let it sit in the fridge for 20 minutes so the flavors marry.
Save One evening I made this for myself after a long week and ate it straight from the bowl on the couch. It felt like taking care of myself in the simplest, kindest way. Sometimes that's what food is supposed to be.
How to Make It Your Own
I've added grilled chicken when I needed more protein, tossed in chickpeas roasted with cumin when I had extra time, and swapped the parsley for mint when I wanted something brighter. A handful of arugula makes it more of a meal, and a spoonful of tahini whisked into the dressing turns it creamy and rich. This salad doesn't mind being changed.
Storing and Serving
It keeps in the fridge for a day or two, but the cucumbers will start weeping and the tomatoes will soften. If you're making it ahead, dress it right before you eat. I've brought it to picnics in a jar with the dressing on the bottom and the vegetables on top, then shaken it all together when it was time. It works beautifully.
What to Serve It With
I've eaten this next to grilled lamb, alongside warm pita and hummus, and on its own with a glass of cold white wine. It doesn't need much. It's the kind of thing that makes other food taste better just by being there.
- Serve it with crusty bread to soak up the dressing pooled at the bottom of the bowl.
- Pair it with grilled fish or roasted chicken if you want something heartier.
- Add a dollop of tzatziki on the side for extra creaminess and tang.
Save This salad reminds me that the best meals don't have to be complicated. Just good ingredients, a little attention, and the willingness to enjoy something simple.
Recipe FAQs
- → What makes chickpeas a great addition to this salad?
Chickpeas add a hearty texture and plant-based protein that complements the crisp vegetables and olives, enhancing both nutrition and flavor balance.
- → Can I substitute the feta for a vegan option?
Yes, you can omit feta or use vegan cheese alternatives to keep the dish plant-based without losing its creamy contrast.
- → How should the dressing be prepared for best flavor?
Whisk extra-virgin olive oil, fresh lemon juice, minced garlic, oregano, salt, and pepper together just before tossing to ensure a bright and balanced taste.
- → Is it better to serve this salad immediately or chilled?
While it's delicious served immediately to preserve crispness, chilling it for 15–30 minutes helps meld flavors for a deeper taste experience.
- → What are some optional herbs to enhance this salad?
Adding chopped fresh mint or basil can provide additional aromatic layers and freshness to the dish.