Name: Greek Cucumber Tomato Feta Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 cups cherry tomatoes, halved; 1 English cucumber, sliced into half moons; 1/2 red onion, thinly sliced; 1 cup Kalamata olives, pitted; 6 oz block feta cheese, cubed or crumbled; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; Salt and freshly ground black pepper, to taste

Description

This refreshing Greek Cucumber Tomato Feta Salad combines crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and briny Kalamata olives, all tossed in a simple, vibrant dressing of olive oil, red wine vinegar, and oregano. Perfect as a light lunch or a colorful side dish, this salad captures the vibrant flavors of the Mediterranean in just 15 minutes with no cooking required.

Ingredients

Scale

Vegetables

2 cups cherry tomatoes, halved
1 English cucumber, sliced into half moons
1/2 red onion, thinly sliced

Other Ingredients

1 cup Kalamata olives, pitted
6 oz block feta cheese, cubed or crumbled

Dressing

3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Vegetables: Slice the cherry tomatoes in half, cut the English cucumber into half-moon shapes, and thinly slice the red onion. Combine all of these fresh vegetables in a large salad bowl.
Add Olives and Feta: Add the pitted Kalamata olives to the bowl, then gently mix in the cubed or crumbled feta cheese to maintain its texture.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined, creating a flavorful Mediterranean dressing.
Toss the Salad: Drizzle the dressing evenly over the salad ingredients and toss lightly to coat everything without breaking up the feta too much.
Rest Before Serving: Allow the salad to sit for 10 minutes at room temperature so that the flavors meld together beautifully before serving.

Notes

Use a block of feta cheese and cube or crumble it yourself for the best texture and flavor.
Letting the salad rest allows the dressing to infuse the vegetables, enhancing the overall taste.
Feel free to add fresh herbs like parsley or mint for extra freshness.
This salad is best served fresh but can be refrigerated for up to a day; add olives and feta just before serving for best texture.
Adjust seasoning with salt and pepper according to your taste, as feta and olives may add saltiness.