Save to Pinterest I threw this together one August afternoon when the farmer's market had flooded my counter with tomatoes and I couldn't bear turning on the stove. The cucumbers were cold from the fridge, the olive oil caught the light through the window, and I remember thinking how much a salad could feel like a small vacation. It tasted like sitting by the sea even though I was just standing in my kitchen. That's when I realized some recipes don't need heat to feel complete.
I made this for a friend who showed up unannounced one Saturday, exhausted and hungry. She sat at my table and ate two bowls without saying much, just nodding between bites. Afterward she asked for the recipe, but there wasn't really one yet, just instinct and what I had on hand. That's how the best dishes start, I think.
Ingredients
- Cucumber: Use the firmest one you can find, the kind that snaps when you cut it, and don't bother peeling unless the skin is thick or waxy.
- Cherry tomatoes: Halve them so the dressing can seep inside, and if they're perfectly ripe, they'll taste almost sweet against the brine of the olives.
- Red onion: Slice it thin as paper and if it's too sharp, soak the slices in cold water for five minutes to mellow the bite.
- Red bell pepper: The crunch matters here, so dice it small enough to get a piece in every forkful without overpowering the other textures.
- Chickpeas: Rinse them well or they'll taste tinny, and if you have time, pat them dry so the dressing clings better.
- Kalamata olives: Their deep flavor is worth the trouble of pitting, though you can buy them already done if you're not in the mood.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled kind is drier and doesn't have the same creamy give.
- Fresh parsley: Chop it roughly and toss it in at the end so it stays bright and doesn't bruise into the dressing.
- Olive oil: Use the good stuff, the kind you'd dip bread into, because it's one of only a few ingredients in the dressing and you'll taste every drop.
- Lemon juice: Fresh is everything here, bottled juice tastes flat and won't give you that sharp, clean brightness.
- Garlic: Mince it fine or use a press, and if you're sensitive, start with half a clove and adjust from there.
- Dried oregano: A small amount goes a long way, it should whisper Mediterranean, not shout it.
- Salt and black pepper: Taste as you go, the olives and feta are already salty so go easy at first.
Instructions
- Prep the vegetables:
- Dice the cucumber and bell pepper into bite-sized pieces, halve the tomatoes, and slice the onion as thin as you can manage. Toss everything into a large bowl with the chickpeas, olives, and parsley, and take a moment to appreciate how colorful it already looks.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until it emulsifies into something glossy and bright. Taste it on a piece of tomato to see if it needs more lemon or salt.
- Toss and finish:
- Pour the dressing over the vegetables and toss gently with your hands or a big spoon, making sure every piece gets coated. Crumble the feta on top if you're using it, and serve right away or let it sit in the fridge for half an hour so everything can get acquainted.
Save to Pinterest One evening I brought this to a potluck and someone asked if I'd bought it from a deli. I laughed, but I also felt a little proud. It's the kind of dish that looks like you tried hard but really just asked you to chop and toss. That's the magic of it.
Serving Suggestions
I like to pile this into wide shallow bowls and serve it with warm pita or crusty bread to soak up the dressing that pools at the bottom. It's perfect alongside grilled fish or chicken, but honest, I've eaten it as a whole meal with nothing but a glass of cold white wine and called it dinner.
Storage and Leftovers
Leftovers keep for a day or two in the fridge, though the vegetables will soften and release water as they sit. If that happens, drain off the excess liquid and add a splash more lemon juice and olive oil to wake it back up. I've also stirred in cooked quinoa or orzo to stretch it into a grain bowl the next day.
Variations and Swaps
You can swap the chickpeas for white beans, toss in handfuls of arugula or spinach, or add a few anchovies if you like that salty funk. Fresh mint or basil in place of parsley changes the whole mood, and sometimes I'll throw in diced avocado right before serving if I have one that's perfectly ripe.
- For extra protein, add grilled chicken, shrimp, or canned tuna packed in olive oil.
- Make it heartier by stirring in cooked farro, couscous, or torn pieces of stale bread for a panzanella vibe.
- If you don't have Kalamata olives, green olives or even capers will give you that briny punch.
Save to Pinterest This is the kind of recipe I come back to when I need something easy that still feels like care. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → What ingredients add protein to this salad?
Chickpeas provide plant-based protein, and adding grilled chicken or tuna can increase protein content if desired.
- → Can I make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative to keep the flavors intact.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to two days to maintain freshness and flavor.
- → What herbs enhance the salad’s flavor?
Fresh parsley is included, but adding chopped mint or basil can provide an extra layer of aromatic freshness.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → Can this salad be served cold or at room temperature?
It can be enjoyed immediately or chilled for 15–30 minutes to allow flavors to meld, served cold or at room temperature.