Southern Farmhouse Feta and Veggie Salad

I love making Southern Farmhouse Feta & Veggie Salad whenever I need a side that stays fresh at outdoor gatherings. It's a colorful mix of crunchy cucumbers, sweet cherry tomatoes, crisp bell peppers, and creamy feta tossed in a garlicky oregano vinaigrette. Fresh mint adds brightness, and black olives add that salty-savory bite. I make this for summer cookouts, backyard BBQs, potlucks, and spring gatherings because it travels well and feeds a crowd easily. It's vibrant and filling enough to stand on its own, and the flavors actually get better as everything sits together.

Prep Time15

Cook Time15

Total Time30

Servings

Calories161

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

Metric - US Customary

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

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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