Hey there, salad lover! If you’re craving something fresh, tangy, and ridiculously easy to throw together, this Easy Chopped Feta Salad is about to become your best friend. Perfect for busy weeknights, picnics, or even as a side dish at your next BBQ, this salad packs a punch of flavor without any fuss. Let’s dive in!
1. Why You’ll Love This Salad
This salad is all about simplicity meeting big flavor. Think crisp veggies, briny olives, and creamy feta tossed in a zesty lemon dressing. It’s crunchy, salty, and refreshing—like a Mediterranean vacation in a bowl. Plus, it’s ready in 15 minutes, requires zero cooking, and is endlessly customizable. What’s not to love?
2. The Shopping List
Here’s what you’ll need (serves 4):
- 1 English cucumber (or 2 regular cucumbers), diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped (soak in cold water for 5 minutes if you hate raw onion bite!)
- 1 bell pepper (any color), diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/3 cup crumbled feta cheese (go for authentic Greek feta like Dodoni for maximum creaminess)
- 2 tbsp extra-virgin olive oil (California Olive Ranch is my kitchen staple)
- Juice of 1/2 lemon (about 1 tbsp)
- 1 tsp dried oregano (or 1 tbsp fresh)
- Salt and pepper to taste
- Optional: Handful of fresh parsley or mint for garnish
3. Prep Like a Pro: Step-by-Step
- Wash & Chop: Rinse all veggies. Dice the cucumber (no need to peel if using English!), halve the tomatoes, chop the bell pepper into bite-sized pieces, and finely dice the red onion.
- Soak the Onion (Optional): If raw onion isn’t your thing, soak the diced onion in cold water for 5 minutes to mellow the flavor. Drain and pat dry.
- Mix the Base: In a large bowl, combine cucumber, tomatoes, bell pepper, onion, and olives.
- Make the Dressing: In a small jar, whisk olive oil, lemon juice, oregano, a pinch of salt, and a grind of pepper. Taste and adjust—add more lemon for tang or salt for savoriness!
- Assemble (But Wait!): Hold off on tossing everything until you’re ready to serve to keep the veggies crisp.
4. “Cooking” Instructions (Spoiler: There’s None!)
This is the easiest part: no cooking required! Simply pour the dressing over the veggie mix and gently toss. Sprinkle the feta on top (so it doesn’t get soggy) and give it one final light stir.
Pro Tip: Let the salad sit for 10 minutes before serving. This lets the flavors cozy up to each other!
5. Serving Ideas
- Garnish: Fresh parsley, mint, or a sprinkle of chili flakes for heat.
- Pair With: Grilled chicken, fish, or stuffed into pita pockets with hummus.
- Go Greek: Serve alongside warm pita, tzatziki, and grilled lamb kebabs.
6. Level-Up Your Salad Game
- Add Creaminess: Throw in avocado chunks or a dollop of Greek yogurt.
- Crunch Factor: Toasted pine nuts or sunflower seeds add texture.
- Make It Vegan: Swap feta for vegan cheese or marinated tofu cubes.
- Fresh Herbs: Dill or basil work wonders here!
7. Quick Recap & Fun Fact
In a Nutshell: Chop veggies, mix with olives and feta, toss in lemon dressing, and devour.
Fun Fact: Feta cheese has been made in Greece for over 6,000 years and is protected by EU law—only cheese from specific regions can be called “feta”!
8. Nutrition Facts (Per Serving):
- Calories: ~180
- Fat: 12g (Includes 4g saturated from feta)
- Carbs: 14g
- Fiber: 3g
- Sugar: 6g (natural from veggies!)
- Protein: 5g
Note: Values are estimates. Adjust based on ingredient brands/portions.
9. FAQs
Q: Can I make this ahead?
A: Yes! Prep veggies and dressing separately, then combine 30 minutes before serving.
Q: What if I hate olives?
A: Swap them for capers or skip entirely.
Q: How long does it keep?
A: Up to 2 days in the fridge, but it’s best fresh.
Q: Can I add lettuce?
A: Absolutely! Romaine or spinach would add extra crunch.
Final Thoughts: This salad is proof that simple ingredients can shine. Whether you’re meal-prepping or impressing guests, it’s a no-fail recipe. Now go grab that knife and start chopping—your taste buds will thank you! 🌿🧀
