Cucumber Tomato Feta Salad

4.65 from 14 votes

This crisp and fresh cucumber tomato feta salad is a side dish that goes with pretty much anything with Mediterranean flavors. It's best when you make it with beautiful ripe tomatoes.

Prep Time10

Marinating Time15

Total Time25

Course: Salads

Cuisine: Greek

Servings:

Author: Paige Adams

Ingredients

For salad

5 Persian cucumbers, sliced 1/4-inch thick
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
8 ounces feta cheese, cut into 1/4 inch to 1/2 inch cubes
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil

Instructions

Combine the cucumbers, tomatoes, red onions, feta and parsley in a large bowl.
For the vinaigrette, whisk the garlic, mustard, oregano, salt, pepper, red wine vinegar, lemon juice and olive oil in a small bowl.
Pour the dressing into the salad. Toss to combine. Let the salad marinate for 15 minutes before serving.

Video

Notes

You can use goat cheese or fresh mozzarella instead of feta.

To make it a Greek salad, add pitted Kalamata olives.

You can also stir in cooked grains such as quinoa, barley or farro. Short pastas such as penne or fusilli work to turn this into a pasta salad.

Store leftovers in the fridge up to 3 days. To keep the salad more crisp, pour the excess dressing from the bottom of the serving bowl into another container and keep it separate from the salad.

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