Chopped Mediterranean Salad: Fresh 15-Minute Recipe

I started making this salad the summer my fridge gave out and I had a bowl of cucumbers, tomatoes and half a block of feta that needed eating that same day. No cooking, no oven, just a knife and a big bowl. It turned into the thing I bring to every cookout now, mostly because it takes about fifteen minutes and never fails.

The trick is cutting everything to roughly the same size. Big tomato chunks next to paper-thin onion slices eat weird. Keep the pieces bite-sized and the dressing simple, and the whole thing works.

This is a side dish for four, but it doubles without any extra effort. Just use a wider bowl so you can toss it without squashing the tomatoes.

Step-by-Step Instructions

1. Prep the cucumbers

Peel the cucumbers if the skin is thick. Slice them into discs, then cut each disc into four pieces. Drop them into a large salad bowl.

2. Chop the tomatoes

Cut each tomato into quarters the long way, then turn and cut those into large chunks. Add them to the bowl with the cucumber.

3. Slice the onion

Halve the red onion and remove the skin, the stem end and the root end. Slice it thin and add it in.

4. Add cheese and olives

Scatter the feta and the kalamata olives over the vegetables. Break up any large feta pieces with your fingers.

5. Dress and toss

Pour in the olive oil, red wine vinegar and lemon juice. Season with salt and pepper. Toss gently until everything is coated, then taste and adjust.

How to Store Chopped Mediterranean Salad

Variations

Add avocado

cube one ripe avocado and fold it in at the very end, right before serving, so it doesn't brown.

Add chickpeas

one drained can turns this from a side into a light lunch. Add a splash more olive oil.

Skip the feta

leave it out for a dairy-free version, but add a pinch more salt since the cheese carries a lot of it.

Swap the vinegar

apple cider vinegar is the closest match. Balsamic makes it sweeter and darker.

Frequently Asked Questions

Chopped Mediterranean Salad: Fresh 15-Minute Recipe

Crunchy cucumber, juicy tomato, red onion, kalamata olives and feta tossed in a lemon and red wine vinegar dressing. Ready in about 15 minutes.

15 minPrep time4Servings

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Ingredients

• 2 cucumbers
• 4 tomatoes
• 1 red onion
• ½ cup feta cheese
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt (to taste)
• black pepper (to taste)
• 1 tablespoon lemon juice
• 1 cup kalamata olive

Instructions

1. 1Prep the cucumbers — Peel the cucumbers if the skin is thick. Slice them into discs, then cut each disc into four pieces. Drop them into a large salad bowl.
2. 2Chop the tomatoes — Cut each tomato into quarters the long way, then turn and cut those into large chunks. Add them to the bowl with the cucumber.
3. 3Slice the onion — Halve the red onion and remove the skin, the stem end and the root end. Slice it thin and add it in.
4. 4Add cheese and olives — Scatter the feta and the kalamata olives over the vegetables. Break up any large feta pieces with your fingers.
5. 5Dress and toss — Pour in the olive oil, red wine vinegar and lemon juice. Season with salt and pepper. Toss gently until everything is coated, then taste and adjust.

Cook's note: Cut everything to roughly the same bite-sized pieces. Even chunks matter more than perfect knife work here.

Servings: 4

Cuisine: Mediterranean

Course: Salad

RecipesCooker15 minutes15 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.