Cucumber Tomato Salad with Feta
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
248 kcal
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Cuisine
Mediterranean, Greek
Cucumber Tomato Salad with Feta
Description
This salad starts by soaking sliced red onions in a mixture of red wine vinegar, sugar, salt, and pepper to mellow their sharpness and infuse them with tang. Meanwhile, cucumbers are sliced after removing seeds for a less watery texture, and cherry tomatoes are halved. Crumbled feta adds a creamy, salty contrast to the crisp vegetable medley.
Combining the soaked onions with olive oil and chopped herbs forms a flavorful vinaigrette that coats the vegetables when tossed together just before serving. The result is a refreshing salad marked by crisp bites, balanced acidity, and fresh herb notes.
It works well as a light appetizer, side salad, or alongside Mediterranean meals. Variations can include adding chickpeas, grilled chicken, or grains to make it heartier.
To prevent sogginess, it’s recommended to keep the onions separate until ready to serve. Crumbling feta from a block provides better flavor than pre-crumbled varieties.
Ingredients
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar or honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup red onion quartered and thinly sliced (about 1 small onion)
- 2 cucumber medium sized
- 1 pint cherry tomato
- 4 oz. feta cheese
- 2 tablespoons parsley chopped, or other herbs such as dill, chives, or cilantro, fresh
- 1/4 cup extra-virgin olive oil
Instructions
- In a small bowl, mix together the red wine vinegar (2 tablespoons), sugar (1 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the sliced red onions and stir to coat. Allow to sit for 5-10 minutes, stirring once or twice.
- While you let the onions sit: cut the ends off the cucumber, slice in half lengthwise, and scoop out the seeds with a spoon. Discard the seeds and slice the cucumber thinly, about 1/4" thick. Add to a large bowl. (And if you prefer, you can peel the cucumber before cutting it.)
- Cut the cherry tomatoes in half and add to the large bowl as well.
- If your feta cheese isn't already crumbled, use a fork to crumble it and add it to the large bowl.
- Drizzle the olive oil (1/4 cup) into the small bowl with the onions, add the chopped fresh parsley (2 tablespoons) or other herbs, and mix together.
- Pour the onion mixture into the large bowl with the remaining ingredients and toss to coat. Serve immediately for best results.
Notes
- Prepare the onion mixture separately and combine with other ingredients just before serving to avoid sogginess.
- Crumble feta cheese yourself from a block for better flavor, though pre-crumbled is acceptable for convenience.
- Regular cucumbers can substitute for English cucumbers; peel if preferred to reduce bitterness.
- Add protein such as rotisserie chicken or chickpeas and grains like couscous or orzo to turn the salad into a complete meal.
- Olives, capers, or roasted red peppers can be added for extra Mediterranean flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 626mg | 26% |
| Potassium | 520mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 35.9mg | 40% |
| Calcium | 181mg | 18% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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