Cucumber-Tomato Feta Salad
Serves 4 servings
Prep: 15 minutes • Cook: 0 minutes
Crisp cucumber, juicy tomatoes, red onion, and tangy feta tossed with fresh herbs and a bright lemon-olive oil dressing. Naturally refreshing and packed with colorful vegetables, fiber, antioxidants, and healthy fats, this easy no-cook side is a perfect contrast to smoky grilled meats and seafood.
Ingredients
- 2 medium cucumbers, chopped
- 2 cups cherry or grape tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the cucumber, tomatoes, red onion, feta cheese, parsley, and dill in a large bowl.
- Whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper, then pour over the vegetables and gently toss until evenly coated.
- Allow the salad to rest for 10 to 15 minutes so the flavors can blend.
- Toss again, taste and adjust with additional lemon juice or black pepper if needed, then serve chilled or at room temperature.
Notes & Tips
- English or Persian cucumbers work especially well because they have fewer seeds and remain crisp. If using regular cucumbers, remove some of the seeds before chopping.
- For a milder onion flavor, soak the sliced red onion in cold water for 5 to 10 minutes, then drain and pat dry.
- Add sliced Kalamata olives for extra Mediterranean flavor.
- Use firm, ripe tomatoes and avoid adding excess liquid so the salad stays fresh and crisp.
- If preparing several hours ahead, keep the dressing separate and add the feta and dressing shortly before serving.
Nutrition:
135 cal • 4g protein • 10g fat • 9g carbs