Cucumber Tomato Feta Salad
Fresh, vibrant, and bursting with flavor, this Cucumber Tomato Feta Salad is the perfect quick side dish that complements any summer meal. With crisp cucumbers, juicy tomatoes, creamy feta, and a light zesty dressing, it’s a go-to for picnics, BBQs, or a healthy lunch.
Servings 4
Calories 150kcal
Cost $6-$8
Ingredients
For the Salad
- 2 cups cherry tomatoes halved
- 1 large English cucumber diced
- ½ small red onion thinly sliced
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley optional
- ¼ cup Kalamata olives pitted and halved (optional)
For the dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Prep the vegetables: Wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion.
- Combine in a bowl: Add the tomatoes, cucumber, red onion, olives (if using), and parsley into a large mixing bowl.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Add the feta: Sprinkle crumbled feta on top. Gently toss once more if desired or leave the feta on top for presentation.
- Serve immediately: Or let it chill in the fridge for 10-15 minutes for enhanced flavor.
Notes
- Use ripe, sweet tomatoes: Cherry or grape tomatoes bring out the best flavor and texture.
- Slice onions thinly: So they don’t overpower the salad; soak in cold water for 5 minutes to mellow the flavor if needed.
- Crumbled feta over blocks: Crumbled feta distributes better, but blocks offer a fresher, creamier texture.
- Don’t overdress: A little goes a long way—let the fresh ingredients shine with just a touch of vinaigrette.