Levantine Chopped Salad
Sun-warm tomatoes, cucumber, red onion, kalamata olives, and crumbled feta tossed in a sharp lemon-olive-oil dressing — the bowl that anchors every Mediterranean lunch table.
Cuisine: Middle Eastern (Levantine Mediterranean) · Style: Light · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 4 ripe tomatoes, cut into wedges
- 2 Persian cucumbers, sliced thick
- 1/2 red onion, very thinly sliced
- 150g feta, broken into chunks
- 1/2 cup kalamata olives
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
- A handful of fresh mint leaves
Steps
- Soak the sliced red onion in cold water for 5 minutes to soften its bite, then drain well.
- In a wide shallow bowl, combine tomatoes, cucumber, drained onion, and olives.
- Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper into a brisk dressing.
- Pour over the vegetables and toss gently — you want chunks intact, not bruised.
- Crumble the feta over the top and scatter the mint leaves.
- Serve immediately, ideally outdoors with bread to mop up the juices.