Description
A refreshing and vibrant Greek Cucumber Tomato Feta Salad combining crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty olive oil and red wine vinegar dressing, perfect for a quick, healthy, and flavorful side dish or light meal.
Ingredients
Scale
Vegetables
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, sliced (English or Persian preferred)
- 1/3 cup red onion, thinly sliced
Dressing & Seasoning
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Other
- 3/4 cup feta cheese, crumbled (from a block in brine)
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Prepare Vegetables: Wash and slice the cucumbers into half-moons or rounds. Halve the cherry tomatoes and thinly slice the red onion. Add all the vegetables to a large mixing bowl.
- Add Feta Cheese: Using your hands or a fork, crumble the feta cheese evenly over the vegetables in the bowl to add a creamy tangy texture.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning to your taste preference.
- Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients and toss gently to combine all flavors without breaking up the feta too much.
- Garnish: Sprinkle freshly chopped parsley or dill on top of the salad for a fresh herbal note.
- Chill and Serve: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld perfectly. Serve chilled for the best taste experience.
Notes
- Use English or Persian cucumbers for a less bitter and seedless texture.
- For a stronger herb flavor, increase the parsley or dill according to taste.
- Refrigerating the salad helps the flavors to blend but don’t leave it too long to avoid soggy vegetables.
- Adjust the amount of red wine vinegar for desired acidity.
- Feta cheese in brine adds saltiness; adjust salt in dressing accordingly.
