Cucumber Tomato Feta Salad
Sliced cucumbers, tomatoes, and red onion tossed with crumbled feta, olive oil, lemon juice, and fresh herbs.
Equipment
- Large mixing bowl
- Small whisk
- Sharp knife
Ingredients
Main Ingredients
- 3 medium cucumbers thinly sliced
- 1 lb tomatoes chopped
- ½ small red onion thinly sliced
- 4 oz feta cheese crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup fresh parsley or mint chopped
Instructions
Cooking
- Slice. Thinly slice the cucumbers and onion and chop the tomatoes.
- Whisk. Combine the olive oil, lemon juice, salt, and pepper in a small bowl.
- Toss. Gently mix the vegetables and feta with the dressing in a large bowl.
- Rest. Let the bowl sit for 10 minutes so the juices collect.
- Garnish. Top with fresh herbs and serve cold.
Notes
Substitutions: Goat cheese or fresh mozzarella can replace the feta. Dill or basil can replace the parsley and mint.
Tips: Salt and drain the cucumbers for 10 minutes for extra crunch. Add the tomatoes and dressing just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.