Cucumber Tomato Feta Salad
One of the best things about this cucumber tomato salad is how versatile it is. It works as a side dish for grilled meats, a topping for wraps, or even a quick lunch on its own.
Equipment
- Cutting board
- Chef’s knife
- Mixing Bowl
- Small bowl or jar
- Whisk or fork
- Salad serving spoon/tongs
Ingredients
For the Salad:
- 2 large cucumbers sliced
- 3 cups cherry tomatoes halved
- 1 cup feta cheese crumbled
- ¼ red onion thinly sliced
- ¼ cup fresh parsley chopped
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp dried oregano
Instructions
Prepare the Vegetables
- Wash the cucumbers and tomatoes thoroughly.
- Slice the cucumbers into thin rounds or half-moons, depending on your preference.
- Halve the cherry tomatoes for even-sized pieces.
- Thinly slice the red onion and chop the parsley.
- Pro tip: Pat cucumbers dry with a paper towel to prevent extra water from diluting the salad.
Make the Dressing
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, salt, pepper, and dried oregano.
- Whisk or shake until fully blended and slightly thickened.
- Pro tip: Whisk continuously to emulsify the oil and vinegar—this helps the dressing coat every piece of your tomato cucumber salad evenly.
Combine Salad Ingredients
- In a medium mixing bowl, add cucumbers, cherry tomatoes, red onion, and parsley.
- Pour the dressing over the vegetables.
- Gently toss until everything is evenly coated.
- Pro tip: Use tongs or clean hands to toss gently; this prevents the tomatoes from getting mushy.
Add the Feta Cheese
- Crumble feta over the tossed salad.
- Gently fold it in so the creamy pieces distribute throughout without breaking apart too much.
- Pro tip: Hand-crumbled feta has better texture and flavor than pre-crumbled varieties—don’t skip this step.
Serve and Enjoy
- Transfer the salad to a serving dish.
- Garnish with an extra sprinkle of parsley or a drizzle of olive oil if desired.
- Serve immediately or chill for 10–15 minutes for a slightly cooler salad.
- Pro tip: Chilling enhances the flavors but avoid leaving it too long, as cucumbers can release water and make the salad soggy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 180–220 kcal
- Protein: 4–6g
- Carbohydrates: 8–10g
- Fiber: 2–3g
- Sugars: 4–6g
- Fat: 14–16g
- Saturated Fat: 4–5g
- Cholesterol: 15–25mg
- Sodium: 300–400mg
- Vitamin C: High
- Calcium: Moderate