By The tomato rice was already in the pot when I realized the table needed something fresh alongside it — something that required no tending, no coaxing, no drama. This Mediterranean salad has become exactly that: the thing I throw together without thinking, the bowl that appears on the table on Tuesdays and Thursdays and all the ordinary days in between. Amma would have called it a kosumalli in spirit if not in name — cool, sharp, present. It asks nothing of the cook except to show up, which is sometimes all any of us can manage.
Mediterranean Salad
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the vegetables. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and thinly slice the red onion. Add them all to a large mixing bowl.
- Add the olives and cheese. Scatter the Kalamata olives and crumbled feta over the vegetables. Add the chopped parsley.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until combined.
- Dress and toss. Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust salt or vinegar as needed.
- Serve. Serve immediately at room temperature, or refrigerate for up to 30 minutes before serving to let the flavors come together.
Nutrition (per serving)
Calories: 185 | Protein: 4g | Fat: 15g | Carbs: 9g | Fiber: 2g | Sodium: 480mg