Greek Cucumber, Tomato & Feta Salad
This season I planted two cherry tomato plants, and they’re giving me fruit like never before. I am quite seriously up to my eyeballs in cherry tomatoes, and that’s fine by me. They’re sweet and perfectly delicious.
I’ve said it before – there’s nothing worse than a January tomato. So, it makes sense that there’s nothing better than an August tomato. These have been going in almost every recipe I make lately, and this classic Greek Cucumber, Tomato & Feta Salad is a great way to use up a pint of my little beauties.
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 364 |
| Fat: | 27 g |
| Carbohydrates: | 18 g |
| Protein: | 14 g |
| Cholesterol: | 30 g |
| Sodium: | 1111 mg |
| Fiber: | 3 g |
| Sugars: | 8 g |
| Calculated for total recipe. | |
by Reed Dunn
Serves: 4-6
Ingredients
- 4 whole4 whole4 whole Persian Cucumber, sliced
- 1 pint1 pint1 pint Cherry Tomato, halved
- 8 oz8 oz8 oz Feta Cheese, cut into 1/2-inch cubes
- 0.5 cup0.5 cup0.5 cup Red Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp Mint Leaves, chopped
- 0.25 cup0.25 cup0.25 cup fresh Basil, chopped
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Red Wine Vinegar
- 0.333 cup0.333 cup0.333 cup Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp dried Oregano
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt, divided
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 1 clove1 clove1 clove Garlic, minced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add sliced cucumbers to a colander and sprinkle with 1 teaspoon salt. Toss with your hands and let sit for 10 minutes. Gently squeeze out water and dab with a paper towel.
- Add sliced cucumbers, halved cherry tomatoes, cubed feta cheese, diced red onion, chopped mint and basil to a large bowl.
- Meanwhile, make the dressing. Add 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper and minced garlic to a small bowl. Stir to combine. Whisk in ⅓ cup olive oil until emulsified.
- Pour dressing onto the ingredients in the larger bowl and toss to combine. Serve immediately. This can be made a few hours in advance, but it’s best served fresh.
Notes
This salad is delicious with any combination of fresh herbs, such as mint, basil or fresh dill. Mix and match the herbs to your liking.
Add a Note
My Notes:
About This Recipe
Coconut Free Egg Free Gluten Free Grain Free Keto Nut Free Pescetarian Salads Shellfish Free Sugar Free VegetarianNever Miss a Bite
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One response to “Greek Cucumber, Tomato & Feta Salad”
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This looks so delicious Reed – if only my tomatoes plants would provide the abundance your plants do!!! I’m looking forward to making this with the few that I do have! 🍅