Mediterranean-Style Salad with Feta, Olives & Fresh Vegetables
A refreshing, colorful salad made with ripe tomatoes, crisp cucumbers, grilled or fresh bell pepper, olives, and creamy brynza cheese. Perfect for summer meals, Mediterranean spreads, or as a light side dish.
Ingredients
- 3 –4 ripe tomatoes
- 1 long cucumber peeled
- 1 bell pepper Bulgarian or regular
- ¼ red onion
- 60 g brynza cheese or use feta as an alternative
- A handful of olives Kalamata or black olives
- 1 –2 tablespoons extra virgin olive oil
- Salt to taste
- Fresh parsley chopped
Instructions
- Wash all vegetables thoroughly.
- Peel the cucumber, slice lengthwise, and cut into half-moons.
- Cut the tomatoes into small wedges or chunks.
- Thinly slice the red onion.
- Slice the bell pepper and lightly grill in a pan for 4–5 minutes for extra flavor, or use fresh if preferred.
- Add all the chopped vegetables and olives to a salad bowl.
- Crumble the brynza cheese over the top.
- Season with salt to taste.
- Drizzle with extra virgin olive oil.
- Finish with a sprinkle of fresh chopped parsley and gently toss before serving.
Notes
Brynza cheese has a crumbly, slightly tangy flavor. If you can’t find it, feta cheese is a great substitute.
The quality of vegetables makes a big difference in flavor—use fresh, ripe produce for the best result.
This salad is also great as a side for grilled meats or as part of a light Mediterranean meal.
Bell pepper can be grilled or used raw depending on your preference.