Description
This Mediterranean Chopped Salad with Creamy Feta Dill Dressing is a vibrant, fresh, and healthy dish perfect for any meal. It combines crisp cucumbers, ripe tomatoes, red onions, and Kalamata olives with a tangy, creamy feta-dill dressing that brings all the Mediterranean flavors together in a delightful, crunchy salad.
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup crumbled feta cheese (reserve some for dressing)
Creamy Feta Dill Dressing
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon honey or agave syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Wash and dry all fresh produce. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives. Chop the parsley and, if using, the mint. In a large bowl, combine all these chopped vegetables and herbs along with 1/4 cup of crumbled feta cheese.
- Make the dressing: In a blender or food processor, add 1/2 cup crumbled feta, Greek yogurt, chopped fresh dill, lemon juice, olive oil, minced garlic, and honey. Blend until smooth and creamy. Taste and season with salt and freshly ground black pepper as needed.
- Toss the salad: Pour the creamy feta dill dressing over the chopped salad and toss gently but thoroughly to evenly coat all ingredients.
- Serve: Serve immediately for the best texture and freshness, or refrigerate for up to 1 hour to let the flavors meld. Garnish with additional fresh dill or parsley and a sprinkle of crumbled feta if desired.
Notes
- For a vegan option, substitute feta and Greek yogurt with plant-based alternatives.
- Use fresh herbs like dill and parsley for the brightest flavor.
- Adjust the amount of garlic and lemon juice based on your preference for tanginess and pungency.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Adding toasted pine nuts or walnuts can provide a nice crunch and extra nutrition.
