Pin It I threw this salad together on a scorching afternoon when the thought of turning on the stove made me want to weep. The kitchen was flooded with light, and I had a handful of vegetables from the market that morning still sitting in their paper bag. I chopped everything without much ceremony, tossed it with lemon and oil, and took the first bite standing barefoot by the counter. It tasted like relief.
I started making this for weeknight dinners when my partner worked late shifts. Id set the bowl on the table with warm bread, and wed eat it slowly, talking about nothing in particular. The parsley always smelled like summer, even in March. It became our reset meal, the thing we made when we needed something uncomplicated and good.
Ingredients
- Cucumber: Use the firmest one you can find, and if the skin is thick or waxy, peel it halfway for a nicer bite.
- Cherry tomatoes: Halve them so the dressing clings to the cut sides, and if theyre bland, a pinch of sugar in the dressing helps.
- Red onion: Slice it thin as you can manage, and if its too sharp, soak the slices in cold water for five minutes before adding.
- Red bell pepper: Any color works, but red is sweetest and brightest against the olives.
- Chickpeas: Rinse them well or theyll taste tinny, and pat them dry so the dressing sticks.
- Kalamata olives: The briny, meaty kind, pitted and halved so you get olive in every forkful.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and less creamy.
- Fresh parsley: Flat-leaf is best, and chop it just before tossing or it wilts and darkens.
- Olive oil: Use the good stuff, you can taste it here.
- Lemon juice: Fresh only, bottled lemon juice tastes like regret.
- Garlic: Mince it fine or grate it, big chunks are startling in a raw salad.
- Dried oregano: A little goes a long way, it blooms in the acid and oil.
Instructions
- Prep the vegetables:
- Dice the cucumber into bite-sized pieces, halve the tomatoes so their juices mingle with the dressing, and slice the onion as thinly as your patience allows. Dice the bell pepper into chunks that match the cucumber.
- Combine the base:
- Toss cucumber, tomatoes, onion, bell pepper, chickpeas, olives, and parsley into a large bowl. The colors should look like a postcard from somewhere warm.
- Make the dressing:
- In a small bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until it emulsifies and tastes bright and balanced. Taste it on a piece of tomato if youre not sure.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or two spoons until everything glistens. Be gentle with the tomatoes or theyll bruise.
- Finish and serve:
- Scatter the feta over the top, or fold it in if you want it in every bite. Serve right away, or let it sit for twenty minutes so the flavors settle into each other.
Pin It I brought this to a potluck once and watched people go back for seconds without speaking. Someone asked if I used a special kind of olive oil, and I realized they thought it was more complicated than it was. The truth is, good ingredients and a little salt can make you look like you know what youre doing.
Serving Suggestions
This salad works beside grilled fish or lamb, but it also stands alone with crusty bread and hummus. Ive eaten it straight from the bowl at my desk, and Ive served it on a platter at a table full of people. It adapts without complaint.
Storage and Leftovers
It keeps for a day or two in the fridge, but the vegetables soften and the feta gets watery. If you know youll have leftovers, keep the dressing separate and toss it fresh each time. The chickpeas and tomatoes hold up best, the cucumbers go first.
Variations Worth Trying
Ive added grilled chicken when I needed more protein, and tuna straight from the can works too. Fresh mint or basil changes the whole mood, and a handful of toasted pine nuts makes it feel fancy.
- Swap chickpeas for white beans if thats what you have.
- Add thinly sliced radishes for extra crunch and a peppery bite.
- Drizzle with tahini thinned with lemon juice for a creamier finish.
Pin It This is the kind of salad that makes you feel capable and nourished at the same time. Keep the ingredients on hand, and youll never be more than fifteen minutes away from something that tastes like care.
Recipe FAQ
- → Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative to keep it fully vegan.
- → How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days to maintain freshness.
- → Can I add protein to this salad?
Grilled chicken or tuna can be added for extra protein without altering the fresh flavors.
- → What herbs complement this salad best?
Fresh parsley is recommended, but adding chopped mint or basil can provide extra flavor variations.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free, making this salad suitable for gluten-sensitive diets.
- → How can I adjust the dressing’s flavor?
You can modify the lemon juice or garlic amount to suit your taste preference or add a pinch of chili for heat.