Crisp vegetables, fresh herbs, and a simple lemon-olive oil dressing – that’s all it takes to make the salad that’s always the first to disappear from our breakfast buffet. Quickly chopped, super aromatic, perfect as a side dish or light lunch.
Ingredients
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4 ripe tomatoes, diced
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1 bell pepper
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1 cucumber
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Freshly chopped chives, parsley, and dill
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Salt and pepper (to taste)
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Olive oil (to taste)
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Lemon oil
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Feta, diced (for a creamy, savory note)
Preparation
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Prepare Ingredients
Cut vegetables into small pieces. Finely chop chives, parsley, and dill. -
Into the Bowl
Add chopped vegetables and herbs to a large bowl. -
Season & Dress
Season with salt and pepper, then add lemon oil and olive oil. -
Add Feta
Gently fold in feta cubes – they add creaminess and flavor. -
Mix Everything
Gently mix everything until the ingredients are well distributed and the dressing coats everything. -
Chill (optional)
Let the salad chill in the refrigerator for a few minutes to allow the flavors to meld.
Tips & Variations
Even more Mediterranean with red onion, olives, and a pinch of oregano. For a more filling meal, fold in chickpeas or some couscous; summery-fresh with lemon zest. Vegan? Replace feta with marinated tofu cubes. And if you’re short on time: chop vegetables in the morning, then salt, oil, and add feta just before serving – this keeps everything crisp.