When fresh produce is at its peak, there's no reason to overthink a salad. We pull together a version of this at home with whatever's freshest from the farmers market every Saturday. Cherry tomatoes, cucumbers, sweet peppers, red onion, a generous pour of herb-infused olive oil, and a squeeze of lemon. That's the whole game. This is a salad to keep in heavy rotation through summer, equally good as a side dish, a quick lunch, or a base for grilled chicken or fish.
Ingredients
- 1 pint cherry or grape tomatoes, halved
- 1 large English cucumber, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup pitted Kalamata olives
- 4 oz feta cheese, cubed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, torn
- ¼ cup Kofinas Mediterranean Herb Infused Olive Oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Freshly ground black pepper
Serves 6 as a side, 4 as a main course salad.
How to Make It
- Prep the vegetables. Halve the tomatoes, dice the cucumber and peppers, thinly slice the red onion, and cube the feta. Place everything in a large mixing bowl.
- Make the dressing. In a small jar or bowl, whisk together the Mediterranean herb infused olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Combine. Pour the dressing over the vegetables. Add the olives, parsley, and basil. Toss gently to coat everything evenly.
- Rest. Let the salad sit at room temperature for 10-15 minutes before serving. This lets the flavors meld and the vegetables release a little juice into the dressing.
- Taste and adjust. Add more salt, oregano, or a squeeze of lemon if it needs brightening before serving.
Tips for the Best Summer Vegetable Salad
Salt the cucumbers separately if you have time. Sprinkle the diced cucumber with a pinch of salt and let it drain in a colander for 10 minutes before adding. This step keeps the salad from watering out.
Use a Mediterranean herb infused oil instead of measuring herbs. An infused oil distributes herb flavor evenly through every bite. You can still add fresh basil and parsley on top for brightness.
Let it rest. Mediterranean salads always taste better after 10-15 minutes of resting. The flavors meld and the tomatoes release their juice into the dressing.
Make it a meal. Add grilled shrimp, chicken, or chickpeas. Top with a soft-boiled egg. Serve over a bed of farro or quinoa for a heartier lunch.
Don't refrigerate the feta beforehand. Cold feta is dense and chalky. Let it come to room temperature, or cube it just before tossing the salad.
A Summer Staple
This salad is the kind of recipe you'll find yourself making on autopilot by mid-July. The trick is the herbed olive oil. Using our Mediterranean Herb Infused Olive Oil in the dressing builds in oregano, rosemary, and thyme without measuring four different herbs. Pair it with our Extra Virgin Olive Oil from Crete for any cooked components on the side. Want to elevate further? Add a drizzle of Authentic Greek Balsamic Vinegar for a deeper finish. For a richer finish, try a drizzle from our Balsamic Vinegars collection, a few drops of fig or pomegranate balsamic transforms a basic salad into something memorable. For an even fresher pairing, stop by our farmers markets page to see where you can taste our oils alongside your produce shopping.
Frequently Asked Questions
How long does summer vegetable salad last in the fridge?
Stored in a sealed container, this salad keeps 2 days in the refrigerator. The vegetables will release water and soften, so it's best within 24 hours. Drain off excess liquid and add a fresh splash of olive oil before serving leftovers.
Can I make this salad ahead for a party?
Prep the vegetables and dressing separately up to 24 hours ahead. Combine them 30-60 minutes before serving. This keeps the texture crisp and the colors vibrant.
What proteins go well with this salad?
Grilled chicken, shrimp, salmon, lamb skewers, or a thick wedge of grilled halloumi all complement the Mediterranean flavors. For vegetarian options, add chickpeas, white beans, or a soft-boiled egg.
Can I use dried herbs instead of fresh?
Use a Mediterranean herb infused olive oil to carry the herb flavor through the dressing, then top with whatever fresh herbs you have. If using only dried, halve the quantity. Dried oregano is much more concentrated than fresh.
