Name: Merriman's Honolulus MEDITERRANEAN SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups Ho Farms tomatoes (or ripe vine tomatoes); 1 cup English cucumber (or Persian cucumber); 0.5 cup Red onion; 0.5 cup Kalamata olives, pitted; 0.75 cup Feta cheese, crumbled; 0.25 cup Fresh flat-leaf parsley, chopped; 2 tbsp Fresh mint leaves, chopped (optional); 0 to taste Freshly ground black pepper; 0 to taste Sea salt; 0.25 cup Extra-virgin olive oil; 3 tbsp Fresh lemon juice (about 1 large lemon); 1 tsp Red wine vinegar; 1 clove Garlic clove, minced; 0.5 tsp Dijon mustard; 0.5 tsp Dried oregano; 0.5 tsp Honey or agave (optional, to balance acidity); 0 to taste Salt; 0 to taste Freshly ground black pepper

Method

Salad

Prepare tomatoes

Wash tomatoes. If using medium vine tomatoes, cut into 1-inch pieces. If using cherry or grape tomatoes, halve them. Place tomatoes in a large mixing bowl and gently press with the back of a spoon to release a little juice (optional for extra flavor).

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. If seeds are large, scoop them out with a spoon. Slice into 1/4-inch half-moons and add to the bowl with tomatoes.

Prepare red onion

Peel and thinly slice the red onion into half-moons. Separate the rings and rinse briefly under cold water to mellow sharpness (optional). Drain well and add to the bowl.

Add olives, herbs and feta

Add pitted Kalamata olives, chopped parsley, and chopped mint (if using) to the tomato-cucumber-onion mixture. Crumble the feta cheese over the top, reserving a small amount for garnish if desired.

Season lightly

Sprinkle with a pinch of sea salt and a few grinds of black pepper. Remember feta and olives are salty, so season sparingly and adjust after dressing is added.

Lemon-Garlic Vinaigrette

Combine vinaigrette ingredients

In a small bowl or jar, add minced garlic, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, and honey (if using). Season lightly with salt and pepper.

Emulsify

Whisk while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning, adding more salt, pepper, or lemon as needed.

Dress the salad

Pour the vinaigrette over the salad (start with about 3 tablespoons). Gently toss everything together with salad tongs or two large spoons until ingredients are evenly coated. Taste and add more dressing if desired.

Finish and serve

Transfer salad to a serving bowl or platter. Crumble any reserved feta on top and sprinkle a little extra chopped parsley. Serve immediately at room temperature or chill for up to 20 minutes before serving. Leftovers: store dressed salad in an airtight container in the refrigerator for up to 24 hours (cucumbers may release water).

Mediterranean Salad Recipe