Tomato Cucumber Feta Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
72 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Tomato Cucumber Feta Salad
Description
This vibrant Tomato Cucumber Feta Salad features a blend of textural contrasts and fresh flavors. English cucumber provides a cool crunch, while multicolored cherry tomatoes add sweetness and juiciness. The sliced red onion contributes sharpness and bite, balanced by the creamy saltiness of crumbled feta cheese. Fresh cilantro adds herbal brightness.
The dressing combines olive oil, white balsamic vinegar, lemon juice, water, Dijon mustard, za’atar seasoning, salt, and black pepper to produce a tangy, slightly spiced vinaigrette that complements the vegetables and cheese. It is important to add the dressing just before serving, as the salt causes cucumbers and tomatoes to release water, which can dilute the salad and reduce crispness if dressed too early.
This salad stores well refrigerated for 2-3 days, and to extend freshness, the dressing can be kept separate and added shortly before eating. It makes a light and fresh accompaniment suitable for summer meals or alongside grilled dishes.
The recipe can be adapted for dairy-free or vegan diets by omitting the feta or substituting with a plant-based cheese alternative.
Ingredients
- 1 English cucumber diced, large, 370g
- 1 lb. cherry tomatoes multicolored, quartered, 445g
- 1/2 red onion sliced, 120g
- 1/3 cup cilantro finely chopped
- 6 oz. feta cheese fat free or regular, crumbled or cubed, 170g
Dressing:
- 1 Tbsp olive oil 15g
- 1 Tbsp white balsamic vinegar or red wine vinegar, 15g
- 1 Tbsp lemon juice 15g
- 1 Tbsp water 15g
- 2 tsp Dijon mustard 10g
- 1/2 Tbsp za’atar seasoning
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Combine the dressing ingredients in a small bowl.
- To a large bowl, add the diced cucumber, tomatoes, red onions, cilantro and fat free feta. Toss to combine.
- Add the dressing just before serving for the most crisp and fresh presentation. Once salt touches cucumbers and tomatoes, they get excrete liquid, making this recipe more juicy. Will store well in the fridge for 2-3 days.
Notes
- For best texture, add the dressing only just before serving to prevent cucumbers and tomatoes from releasing liquid.
- Refrigerate leftovers and consume within 2-3 days for optimal freshness.
- To extend shelf life, store the dressing separately and mix in when ready to eat, preserving salad crispness up to 4-5 days.
- To make dairy-free or vegan, omit the feta cheese or use a suitable dairy-free substitute.
- Nutrition is calculated using fat-free feta cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1/6 of salad (197g) | |
| Calories | 72kcal | 4% |
| Carbohydrates | 7.6g | 3% |
| Protein | 4.8g | 10% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.4g | 2% |
| Fiber | 1.6g | 6% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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