Description
A bold, fresh, and plant-powered salad starring kalamata olives, cucumbers, tomatoes, and a zesty lemon-olive oil dressing. Great for meal prep, potlucks, or Mediterranean-inspired meals.
Ingredients
1 cup kalamata olives (pitted, halved)
1 large cucumber, sliced
1 pint cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup chopped parsley or mint
Juice of 1 lemon
2 tbsp olive oil
Optional: vegan feta, chickpeas, quinoa, roasted red peppers
Instructions
1. Halve kalamata olives and cherry tomatoes. Rinse olives to reduce saltiness if desired.
2. Thinly slice red onions and soak in cold water for 5 minutes.
3. Slice cucumber into half-moons or ribbons.
4. Toss vegetables with chopped herbs in a large bowl.
5. Whisk lemon juice and olive oil to create dressing.
6. Pour dressing over salad and fold gently to coat.
7. (Optional) Chill for 20 minutes to meld flavors.
8. Add optional toppings like vegan feta or quinoa before serving.
Notes
This salad gets better the next day—perfect for meal prep.
To reduce olive saltiness, rinse or soak in water/lemon juice.
Pairs beautifully with couscous, chickpeas, or flatbread.
Use a glass container and store dressing separately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kalamata olive salad, vegan, Mediterranean, healthy, meal prep