Mediterranean Salad Recipe

Prepare tomatoes

Wash and core the tomatoes. Cut into bite-size wedges or 1/2-inch cubes so they hold dressing well (about 3 cups). Place in a large mixing bowl and sprinkle with a pinch of salt; let sit 5 minutes to draw out some juices.

Prepare mozzarella

If using a ball of fresh mozzarella, drain and pat dry with paper towels. Tear or cut into bite-size pieces (~8 oz) and add to the bowl with the tomatoes.

Slice onions

Peel the red onion and cut in half. Slice thinly (about 1/8-inch). Separate slices into rings and, if you want milder flavor, rinse briefly under cold water and drain. Add to the bowl.

Add olives and herbs

Pit and halve the Kalamata olives (3 oz) if not already pitted. Roughly chop the parsley and basil (if using) and add both to the bowl with the mixed greens (4 cups) if you choose to include greens.

Season

Lightly season the combined salad ingredients with freshly ground black pepper and a small additional pinch of salt (remember olives are salty). Toss gently to combine so the cheese and tomatoes are distributed evenly.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon honey (optional). Whisk vigorously or shake in a closed jar until emulsified and slightly thickened. Taste and adjust: add more lemon or vinegar if you want more acidity, or a pinch more honey if too sharp. Season with a small pinch of salt and a crack of black pepper.

Let the dressing sit 2–3 minutes to allow the dried oregano and garlic to infuse the oil for better flavor.

Pour the dressing over the salad ingredients (start with about three-quarters of the dressing). Gently toss to coat tomatoes, mozzarella, olives and onions without breaking the cheese. Taste and add remaining dressing as needed.

Adjust seasoning with additional salt and pepper to taste. If the salad seems dry, drizzle a little extra-virgin olive oil (about 1 teaspoon).

Serve immediately at room temperature or chill briefly (10–15 minutes) if you prefer. Leftover dressing can be refrigerated up to 5 days; store salad components separately for best texture.