Mediterranean Cucumber and Tomato Salad with Feta
User Reviews
5
Mediterranean Cucumber and Tomato Salad with Feta
Description
This salad starts by tossing ripe quartered cherry tomatoes with salt and sugar and letting them sit to release their liquid. The excess juice is then removed using a salad spinner or alternative method and reduced on the stove with garlic, oregano, shallot, and red wine vinegar to concentrate the flavors. Olive oil and ground black pepper are whisked in after cooling to finish the dressing.
The salad combines the fresh, crisp texture of peeled, seeded, and diced cucumber with the juicy tomatoes and creamy feta cheese. The dressing adds savory complexity and balanced acidity that complements the vegetables, while fresh parsley adds brightness.
It's suited for serving as a light side salad or alongside Mediterranean dishes, and its flavors improve when chilled. The recipe allows for substituting grape tomatoes, various cucumber types, or omitting the sugar if preferred.
Stored in the refrigerator, the salad will keep up to three days, making it convenient for meal prep. If not using a salad spinner, alternative methods can efficiently remove tomato seeds and liquid.
Ingredients
- 2 pints cherry tomatoes quartered (about 4 cups) or grape tomatoes, ripe
- ¼ teaspoon salt
- ½ teaspoon sugar
- 2 garlic minced, cloves
- ½ teaspoon oregano dried
- 1 shallot minced, medium
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- black pepper ground
- 1 cucumber peeled, seeded and diced into ½-inch chunks, medium
- 4 ounces feta cheese crumbled
- 1-2 tablespoons parsley minced, fresh
Instructions
- Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes.
- Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside. (If you don’t have a salad spinner, you can put the tomatoes in a bowl, cover tightly with plastic wrap and gently shake the bowl to remove the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
- Combine no more than ½ cup of the tomato liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 5 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.
- Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.
Notes
- Cherry tomatoes may be substituted with grape tomatoes as preferred.
- Use Persian, English, or standard cucumber depending on availability.
- Sugar in the tomato mixture can be omitted according to taste.
- If lacking a salad spinner, cover and shake the tomato bowl to remove liquid effectively.
- The salad can be stored in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 132kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 327mg | 14% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 39.1mg | 43% |
| Calcium | 122mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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