Zesty Mediterranean Fresh Salad with Lemon-Herb Vinaigrette

• 2 cups cherry tomatoes, halved
• 1 large 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, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the vegetables: rinse and halve the cherry tomatoes, dice the cucumber, peel and thinly slice the red onion, and pit and halve the Kalamata olives.
2. In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh herbs (parsley and mint).
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, salt, and pepper to create the lemon-herb vinaigrette.
4. Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
5. Sprinkle the crumbled feta cheese over the top of the salad and give it one gentle toss to combine without breaking the feta too much.
6. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired.
7. Let the salad rest for 5-10 minutes at room temperature to allow the flavors to meld, then serve.

Chef tips

• For extra crunch, add a handful of toasted pine nuts or chopped walnuts as a topping.
• If you prefer a creamier texture, drizzle a little plain Greek yogurt on top or mix it into the vinaigrette.
• Make sure to slice the red onion thinly to keep its flavor mild; soaking the slices briefly in cold water can reduce sharpness if desired.
• To keep the salad fresh longer, store the vinaigrette separately and toss just before serving.