Description
A crisp and colorful Greek Cucumber Tomato Feta Salad, loaded with fresh vegetables, creamy feta, and tossed in a tangy vinaigrette. Perfect for summer lunches or Mediterranean-inspired meals.
Ingredients
Scale
- 4 medium cucumbers, diced
- 3 medium ripe tomatoes, diced
- 1 cup feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Wash and dice cucumbers and tomatoes into similar-sized pieces.
- In a large bowl, mix the cucumbers, tomatoes, red onion, and parsley together gently.
- Top the salad with crumbled feta cheese, saving a little for garnish if desired.
- In a separate small bowl, whisk the olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
Add Kalamata olives for an extra Greek touch, or swap the vinegar for lemon juice for a zestier flavor. This salad stays fresh in the fridge for up to 2 days, though cucumbers may soften over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: cucumber, tomato, feta, greek salad, summer salad, mediterranean