Mediterranean Salad

1. Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified. Taste it. If it feels sharp (too acidic), add a tiny drizzle more oil. If it feels flat (not bright enough), add a pinch of salt or an extra squeeze of lemon.

   

2. Prep the vegetables. Dice cucumbers and bell pepper, halve tomatoes, and thinly slice red onion. If your cucumbers are extra seedy, scoop the watery center out with a spoon before dicing for a less watery salad.

3. Build the salad base. In a large bowl, combine cucumbers, tomatoes, chickpeas (drained well), bell pepper, red onion, and olives.

   

4. Dress and toss. Pour about two-thirds of the dressing over the salad and toss well. Add more dressing as needed. You want everything glossy, not swimming.

5. Add the finishing touches. Fold in parsley and mint. Crumble feta over the top and give it one gentle toss, or leave the feta on top so it stays a little chunky and pretty.

6. Let it hang out (optional but worth it). If you have 10 minutes, let the salad sit at room temperature to let the flavors settle in. Taste again and adjust with salt, pepper, or lemon.

   

Tips and Variations

• Serve it like a meal: Add warm pita, hummus, and a protein like grilled chicken, shrimp, salmon, or a couple hard-boiled eggs.
• Make it more filling: Add 1 to 2 cups cooked orzo, couscous, or farro. If you do, make a little extra dressing.
• Swap the chickpeas: White beans work great, or use cooked lentils for a different vibe.
• Make it dairy-free: Skip feta and add diced avocado or a handful of toasted pine nuts for richness.
• Turn it into a pita situation: Spoon into warm pita with hummus and extra herbs.
• Reduce onion bite: Soak sliced red onion in cold water for 10 minutes, then drain and pat dry.