Description
Cucumber, Tomato, and Feta Salad is a refreshing Mediterranean-inspired side dish featuring crisp cucumbers, juicy cherry tomatoes, tangy crumbled feta cheese, thinly sliced red onion, and fresh parsley, all tossed in a simple lemon-herb vinaigrette. This light and healthy salad is perfect as a quick side for grilled meats or seafood, or as a standalone light lunch.
Ingredients
Vegetables
- 2 large cucumbers, diced
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
Dairy
- 1 cup crumbled feta cheese
Herbs
- 2 tablespoons chopped fresh parsley
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the diced cucumbers, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley. Gently mix them together to evenly distribute the ingredients.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and freshly ground black pepper until the mixture is well blended and slightly emulsified.
- Toss Salad with Dressing: Pour the lemon-herb vinaigrette over the salad mixture. Toss gently but thoroughly to ensure every ingredient is coated with the dressing.
- Chill Before Serving: For best flavor, chill the salad in the refrigerator for 10 to 15 minutes before serving, allowing the flavors to meld together beautifully.
Notes
- English cucumbers are preferred as they have fewer seeds and a milder skin, enhancing salad texture.
- For a traditional Greek twist, add Kalamata olives to the salad.
- Best served fresh but can be stored refrigerated for up to 2 days.
- If prepared in advance, stir the salad gently before serving to redistribute the dressing and ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
