No Fuss Mediterranean Salad

I make this dish at least twice a month, sometimes more. The salad pairs wonderfully with a variety of meals but also tastes great by itself. It’s a favorite of my boyfriend and goes well with my hummus recipe. Overall, I would categorize my mediterranean salad as a happy hybrid of a Greek Salad and a Shirazi Salad. This recipe takes no time at all and just requires a bit of chopping. Enjoy!

INGREDIENTS

• Persian Cucumbers [ 4 – 5 ] 
• Fresh Cherry or Grape Tomatoes [ 1.5 Cups ]
• Medium Red Onion [ 1/2 ]
• Pitted Greek Olives [1/2 Cup ] & The Brine
• A Medium to Hard Feta Cheese [ 1/3 Cup ]
• Fresh Mint [ A Few Sprigs ]
• Lemon [ 1 ] 
• Extra Virgin Olive Oil [ A Few Drizzles ] 
• Fresh Ground Black Pepper [ A Few Turns ]

TOOLS

• Cutting Board
• Sharp Knife
• Tablespoon
• Large Bowl / Serving Dish
  { I always use a large Corningware dish with a lid so I can easily pop it into the fridge once it’s made. }

YIELD

This recipe creates quite a bit of salad perfect for a large family dinner. I’d say 6-8 servings. It keeps well in the fridge and makes for a great lunch. If you want to bulk it up as a standalone meal, simply place a heaping scoop of it over a bed of leafy greens.

Step One

Have fun! 

Step Two

Cut your fresh vegetables and add them into your bowl or dish.

– I slice the cucumbers lengthwise & cut them into half moons about a quarter inch thick.
– I cut the small tomatoes in half, the medium tomatoes in thirds, and the larger ones in fourths.
– I dice the the red onion into small pieces.

Step Three

Add your favorite feta. I like to use an herbed feta made with cow’s milk from Trader Joe’s. It’s harder than a traditional sheep’s milk feta and already crumbled. Break up the larger pieces with your spoon once it’s added to the salad.

If you are vegan and/or dairy-free, please skip this step so it suits your dietary needs 🙂

Step Four

Add in your greek olives, 2-3 tablespoons of the brine, the juice of half a lemon, a few cranks of black pepper, and a drizzle of extra virgin olive oil. Give everything a good stir!

Step Five

Lastly, roughly chop your mint before adding it into the salad.

Step Six

Gently incorporate the mint, and give it a taste! I do not add any salt since the feta, olives, and brine provide plenty of good seasoning. But if you feel like it needs some, add a little sprinkle. I also enjoy a tart salad and sometimes squeeze in a bit more juice from the other half of the lemon when necessary. This is your salad so season it to your preference.