Description
This Refreshing Greek Cucumber and Tomato Salad is a vibrant and healthy dish featuring juicy tomatoes, crisp cucumbers, and creamy feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing. Perfect for a light lunch or as a side dish for Mediterranean meals, it’s easy to prepare and great for making ahead.
Ingredients
Scale
Vegetables
- 2 pints grape or cherry tomatoes, halved
- 1 English cucumber, cut into small cubes
Dairy
- 8 oz feta cheese, cut into cubes
Herbs & Seasonings
- 1/4 cup freshly chopped parsley
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dressings
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Prepare Ingredients: Dice the cucumber, halve the tomatoes, cut the feta into cubes, and chop the parsley finely. Mince the garlic cloves to have all ingredients ready for mixing.
- Combine Main Ingredients: In a large mixing bowl, add the cubed cucumber, halved grape or cherry tomatoes, feta cheese cubes, and freshly chopped parsley to create the base of the salad.
- Add Dressing and Seasonings: Drizzle the olive oil and red wine vinegar over the salad mixture. Sprinkle the finely minced garlic, dried oregano, salt, and black pepper evenly to enhance the flavors.
- Toss and Serve: Gently toss all the ingredients until the salad is thoroughly coated with the dressing and seasonings. Serve immediately for the freshest flavor, or store in the refrigerator for up to 5 days for a chilled option.
Notes
- For best flavor, use ripe grape or cherry tomatoes.
- If feta is too salty, rinse it briefly under cold water and pat dry before adding to salad.
- This salad can be made a few hours ahead to let flavors meld, but avoid long storage to keep vegetables crisp.
- Optional additions include sliced red onions or Kalamata olives for a more traditional Greek taste.
- Ensure to gently toss the salad to prevent the feta from breaking down too much.
