Original Post: https://www.evolvingtable.com/cucumber-tomato-salad/
Greek Cucumber Tomato & Feta Salad Recipe
This 10-minute Greek Cucumber Tomato & Feta Salad uses cocktail cucumbers instead of English (so no salting or draining required), juicy cherry tomatoes, briny feta, and a simple Greek dressing. It's the kind of cucumber tomato salad that pairs with just about anything off the grill.
Servings: 6
Equipment
Ingredients
Salad
- 1 pound cocktail cucumbers diced
- 1 pint cherry tomatoes halved
- ½ cup red onion thinly sliced
- 8 ounces feta cheese cubed
- ¼ cup flat-leaf parsley finely chopped
- pitted kalamata olives halved, optional
- fresh dill finely chopped, optional
Greek Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the cocktail cucumbers, cherry tomatoes, red onion, feta, and parsley to a large bowl. Add kalamata olives and fresh dill, if using.1 pound cocktail cucumbers, 1 pint cherry tomatoes, ½ cup red onion, 8 ounces feta cheese, ¼ cup flat-leaf parsley, pitted kalamata olives, fresh dill
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well combined.¼ cup olive oil, 2 tablespoons red wine vinegar, 1 garlic clove, ½ teaspoon dried oregano, ½ teaspoon dried basil, ¾ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the salad and toss gently to combine. Serve immediately for the best texture.
Video
Notes
- Cucumbers: Cocktail cucumbers are my pick because they're seedless, naturally less watery than English cucumbers, and don't need any salting or draining. If you can only find an English cucumber, use 1 large (about 1 pound), seed it, and consider salting the slices for 15 minutes and patting them dry before adding.
- Feta: Block feta packed in brine has the best texture and flavor since it doesn't contain the anti-caking agents found in most pre-crumbled feta. Any feta will work, but block stays creamier and tastes fresher.
- Olives and dill: Olives are a traditional Greek salad addition; I leave them out since I find they overwhelm the other flavors, but ¼ cup of pitted, halved kalamata olives is a great option if you love them. Fresh dill is also a beautiful addition (even just a tablespoon adds a lovely brightness).
- Storage: Best served immediately. Leftovers can be kept in an airtight container in the fridge for up to 1-2 days, but the cucumbers will release water and the texture will soften the longer it sits.
- Make ahead: The dressing can be whisked up to 3 days ahead and stored in an airtight jar in the fridge. Just shake it well before pouring. The salad ingredients can also be chopped a few hours ahead and stored separately, then combined and dressed just before serving.
- Freezing: Not recommended. Fresh cucumbers, tomatoes, and feta lose their texture significantly after thawing.
- Substitutions: Sweet onion or shallot work in place of red onion for a milder bite. Fresh oregano and basil can replace the dried (use 1 ½ teaspoons of each, since fresh herbs are less concentrated than dried).
- Dairy-free: Omit the feta or use a vegan feta substitute.
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 249mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg
