Southern Farmhouse Feta & Veggie Salad
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I never get tired of making Southern Farmhouse Feta & Veggie Salad because it gets better every time. Fresh cucumbers and bell peppers stay crunchy while creamy feta softens in the garlicky oregano vinaigrette. Mint adds brightness, black olives add that salty-savory bite, and cherry tomatoes give you sweet pops throughout. It’s light, refreshing, and filling all at once.
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I make this for summer cookouts, backyard BBQs, potlucks, and spring gatherings whenever I want something colorful that actually fills people up. It’s perfect for make-ahead lunches and outdoor dinners since it doesn’t wilt or get soggy like other salads. The flavors get even better as everything sits together. It keeps fresh in the fridge for up to 2 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Southern Farmhouse Feta & Veggie Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This salad comes together in just a few simple steps, and you’ll love how quickly it goes from chopping to serving.
Make the Oregano Dressing
In a small bowl or jar, combine the olive oil, vinegar, garlic, oregano, Dijon mustard, salt, and pepper until smooth and emulsified. You can use red wine vinegar or apple cider vinegar for this.
I like using ceramic ramekins for this because they’re the perfect size for whisking together small-batch dressings, and their smooth interiors make it easy to get everything well combined. The garlic and oregano give the dressing a savory, herbaceous flavor that pairs perfectly with the fresh vegetables.
Set the dressing aside while you prep the salad so the flavors have a chance to meld together.
Layer the Vegetables and Feta
In a large bowl or on a serving platter, layer the cucumber, crisp bell peppers, cherry tomatoes, feta cubes, red onion, and olives. I always reach for my porcelain salad bowl for this because it’s wide enough to toss the bite-sized pieces without spilling, and it looks beautiful on the table.
The key is to cut the feta into half-inch cubes with a sharp knife, so they’re big enough to hold their shape but small enough to get a little bit in every bite. The crunchy cucumbers should have no seeds to prevent the salad from becoming watery, and halving the cherry tomatoes releases their juices into the dressing.
Toss with Dressing
Pour the dressing evenly over the fresh veggies. Gently toss everything together to ensure each bite is lightly coated. Don’t overdress the salad; you want just enough dressing to coat the bright vegetables without making them soggy or drowning out their natural flavors.
Add Fresh Herbs and Serve
Sprinkle with a pinch of extra dried oregano and scatter fresh mint leaves over the top. Adjust seasoning to taste, then serve immediately for maximum crunch and flavor. The mint adds a bright, refreshing finish, making the whole salad taste summery and light.
If you’re transporting it to a potluck or picnic, I use a salad container to keep everything fresh and prevent the dressing from spilling in your car or bag.
Ingredients
For the Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice
- 2 cloves garlic finely minced
- 1 teaspoon dried oregano plus extra for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
For the Salad:
- 1 cucumber halved lengthwise, deseeded, and sliced
- 2 green bell peppers chopped into bite-sized pieces
- 3 cups cherry tomatoes halved
- 1 block feta cheese diced into ½-inch cubes
- 1 cup red onion thinly sliced
- 1 cup black olives pitted
- 1 cup fresh mint leaves
Instructions
- In a small bowl or jar, combine the olive oil, vinegar, garlic, oregano, Dijon mustard, salt, and pepper until smooth and emulsified. Set aside.¼ cup extra-virgin olive oil, 3 tablespoons vinegar of choice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper
- In a large bowl or on a serving platter, layer the cucumber, bell peppers, cherry tomatoes, feta cubes, red onion, and olives.1 cucumber, 2 green bell peppers, 3 cups cherry tomatoes, 1 block feta cheese, 1 cup red onion, 1 cup black olives
- Pour the dressing evenly over the vegetables. Gently toss everything together to ensure each bite is lightly coated.
- Sprinkle with a pinch of extra oregano and scatter fresh mint leaves over the top. Adjust seasoning to taste, then serve immediately for maximum crunch and flavor.1 cup fresh mint leaves
Notes
- Deseed the cucumbers: Remove the seeds with a spoon after halving them lengthwise so they don’t release water and make the salad soggy.
- Cut the feta into cubes: Dice the feta into half-inch cubes instead of crumbling it so it holds its shape, and you get creamy bites throughout the salad.
- Use fresh mint: Fresh mint leaves offer a bright, summery flavor and visual appeal, while dried mint won’t deliver the same vibrancy.
- Adjust the vinegar: You can use red wine vinegar for a bold tang, white wine vinegar for something milder, or apple cider vinegar for a slightly sweet finish.
- Make the dressing ahead: Whisk up the oregano dressing up to 3 days in advance and store it in the fridge so the garlic and herbs have time to infuse the oil.
- Serve it chilled: Let the salad sit in the fridge for 15 to 20 minutes after tossing so the vegetables absorb some of the dressing and the flavors come together.
Nutrition
How to Store Leftovers
The salad stays fresh in the fridge for about 2 days when stored in an airtight container, though the vegetables will start to release water and soften after the first day. I recommend storing it in a glass food storage container with a tight-fitting lid to keep the flavors fresh and prevent the dressing from leaking.
If you know you’ll have leftovers, keep the dressing separate and toss it with the crisp vegetables just before serving so the vegetables stay crunchy. For the best texture, don’t freeze this salad because the cucumbers, tomatoes, and feta won’t hold up well once thawed.
If you want to prep ahead, you can chop all the vegetables and store them in the fridge for up to a day, then make the dressing and toss everything together right before serving.
What to Serve With Southern Farmhouse Feta & Veggie Salad
It pairs beautifully with grilled vegetables, veggie burgers, or flatbreads for a complete Mediterranean-inspired meal. I love serving it alongside hummus, pita bread, and roasted chickpeas for a mezze-style spread that’s perfect for summer entertaining.
It’s also great as a side dish for outdoor barbecues, picnics, and potlucks because it doesn’t need to be kept hot and actually tastes better after chilling in the fridge. The tangy vinaigrette dressing and fresh mint make it a refreshing complement to heavier dishes.
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