Greek Cucumber Tomato Salad With Feta
This refreshing Greek Cucumber Tomato Salad with Feta is a perfect light dish, bursting with flavors and textures. It combines crisp cucumbers, juicy tomatoes, red onions, olives, and tangy feta cheese, all drizzled with a zesty olive oil and lemon dressing. Ideal for a summer day or as a side dish for any meal.
Equipment
- 1 cutting board
- 1 mixing bowl
- 1 measuring spoons
- 1 whisk or fork
- 1 serving dish
Ingredients
- 2 cups cucumbers, diced
- 2 cups tomatoes, diced
- 1 cup red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- ΒΌ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- optional fresh parsley, chopped for garnish
Instructions
- Wash and dice the cucumbers and tomatoes. Thinly slice the red onion and halve the olives.
- In a large mixing bowl, combine the diced cucumbers, tomatoes, sliced red onions, and Kalamata olives.
- Add the crumbled feta cheese to the vegetable mixture. Gently toss to combine all ingredients without breaking the feta too much.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley if desired and serve immediately.
- Store any leftovers in the refrigerator for up to 1 day.
- For added flavor, consider adding bell peppers or other vegetables you enjoy.
Notes
This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
Feel free to add bell peppers or any other vegetables you enjoy.
For a vegetarian version, ensure the feta cheese is not made with animal rennet.
Serve as a side dish alongside grilled meats or as a light lunch on its own.