The Only Salad I’ve Been Thinking About Lately

Hey Butter friends—

Can we talk about how we’re somehow already mid-June? Truly unhinged behavior from the calendar. I swear I haven’t even made it to a pool yet this year. Aside from an event the other night at a pool—and it took everything in me not to “accidentally” fall in and call it a work hazard.

Anyway. Important matters: this salad.

This one absolutely earned a permanent spot in the rotation because I cannot stop eating it. And I don’t say that lightly—this is the kind of recipe you make once, think “okay cute,” and then suddenly you’re buying cucumbers on autopilot every time you pass a grocery store.

It’s also one of those rare unicorn recipes that actually survives the internet-to-real-life pipeline. You know how people say, “oh you have to make this at home,” and then it tastes like disappointment and effort? Not this. I’ve had clients text me saying it turned out exactly right, which is basically the highest form of validation in catering life.

So if you’re looking for something fresh, fast, and aggressively snackable, here we go.

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Mediterranean Herb Salad with Lemon & Feta

Serves: 4–6 as a side
Style: Fresh, bright, catering-friendly, no-fuss assembly

Ingredients

• 2 large cucumbers, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup green olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2–3 tbsp fresh dill, chopped
• 2–3 tbsp fresh parsley, chopped
• Juice of 1 lemon (zest optional, but highly recommended if you like extra brightness)
• 1/4 cup extra virgin olive oil (adjust to taste)
• 1 tsp dried oregano
• Salt, to taste
• Fresh cracked black pepper, to taste

Instructions

1. Build the base
In a large bowl, combine cucumbers, cherry tomatoes, red onion, and olives. Try not to eat half of it at this stage. No promises though.

2. Add the personality (herbs + feta)
Gently fold in feta, dill, and parsley. You want everything to look like it just got back from a very good vacation—fresh, intact, and slightly glowing—not overmixed or tired.

3. Dress it simply
Drizzle with olive oil and squeeze fresh lemon juice over everything. Sprinkle in oregano, salt, and black pepper.

4. Toss with restraint
Give it a very light toss. Think “coated,” not “collapsed.” The goal is bright, structured pieces—not salad soup.

5. Taste and adjust
More lemon if it needs lift. More olive oil if it needs softness. More feta if you’re emotionally committed to flavor.

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Serving Notes (Butter-style catering edition)

• Best served chilled or slightly cool—this is a hot weather hero.
• Pairs beautifully in shallow bowls, on grazing tables, or in small palm leaf boats at events.
• Holds well for a few hours if lightly dressed (translation: excellent for buffets where everything is “just assembled five minutes ago”).
• Optional upgrades if you’re feeling dramatic:
  • A drizzle of honey for a salty-sweet edge
  • Roasted chickpeas for crunch
  • Extra herbs right before serving for that fresh “just made” look

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Signing off to enjoy a few days off for my birthday—had to share this before I go fully out of office. Hope you have the best week ahead.

And if you try it, let me know what you think!!

Xo,
Olivia