Mediterranean Tomato and Olive Salad
A refreshing salad combining juicy tomatoes, briny olives, crisp cucumber, and fragrant herbs, dressed with olive oil and lemon. Perfect as a side or light Mediterranean lunch.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Ingredients
Salad
3–4 ripe tomatoes, chopped (or mix cherry tomatoes)
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata or green olives, pitted
2 tbsp fresh parsley or basil, chopped
2 tbsp extra-virgin olive oil
1 tbsp lemon juice or red wine vinegar
Salt & black pepper to taste
¼ tsp dried oregano
Optional Extras
¼ cup vegan feta or cubed firm tofu
1 tsp capers
1 small bell pepper, diced
Instructions
Combine Veggies
In a large bowl, mix tomatoes, cucumber, red onion, and olives.
Make Dressing
Whisk olive oil, lemon juice, salt, pepper, and oregano.
Toss Salad
Pour dressing over vegetables and toss gently.
Add Extras
Fold in vegan feta, capers, or bell pepper if using.
Serve
Serve immediately or chill for 10–15 minutes to let flavors meld.
Tips
Use a mix of red, yellow, and orange tomatoes for vibrant color.
Let salad sit 10–15 minutes before serving for a deeper flavor.
Add a drizzle of balsamic glaze for sweetness.
Frequently Asked Questions
Q: Can I make it ahead?
Yes — keep dressing separate until just before serving.
Q: Can I make it vegan-friendly?
Yes — just use vegan feta or skip entirely.
Q: Can I add grains?
Yes — add cooked quinoa or couscous to make it a full meal.
Nutritional Information
Calories: 150 kcal
Protein: 3 g
Carbs: 12 g
Fat: 10 g
Fiber: 4 g