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Tomato Cucumber Feta Salad for a Fresh, Flavorful Feast
Emily

Tomato Cucumber Feta Salad for a Fresh, Flavorful Feast

A no-cook Mediterranean salad that brings together juicy tomatoes, crisp cucumbers, tangy feta, and a zesty olive oil dressing. Ideal for summer meals or as a vibrant side dish, this recipe is quick, easy, and bursting with flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber, diced
  • 2 pints grape/cherry tomatoes, halved
  • 8 oz feta cheese, diced
  • 1/4 cup chopped parsley (or fresh basil)
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar (or lemon juice)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper

Method
 

  1. Dice the English cucumber into 1-inch cubes using a sharp knife or mandoline
  2. Halve the 2 pints of grape or cherry tomatoes
  3. Dice the feta cheese into small cubes
  4. In a large bowl, combine the cucumber, tomatoes, and feta
  5. Add chopped parsley or basil
  6. In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, oregano, salt, and pepper
  7. Pour the dressing over the salad and gently toss until all ingredients are evenly coated
  8. Taste and adjust seasoning if needed
  9. Serve immediately at room temperature or chilled

Notes

Use seedless cucumbers for extra crunch
Green or red tomatoes work well, depending on color preference
Fresh oregano can be substituted for a more aromatic result
Store leftovers in an airtight container in the fridge for up to 2 days
Can be served as a side or added over warm pita or grilled chicken for a meal