Description
Greek cucumber and tomato salad delivers Mediterranean freshness with crisp vegetables, tangy feta, and zesty herb dressing. Refreshing ingredients combine for a light summer side that instantly transports palates to sunny Greek islands.
Ingredients
Scale
Main Vegetables:
- 8 ounces (226 grams) cherry tomatoes, halved or quartered
- 1 medium seedless cucumber, sliced and quartered
- ¼ red onion, diced or very thinly sliced
Herbs and Seasoning:
- 1 teaspoon finely chopped fresh oregano
- salt and freshly ground black pepper, to taste
Dairy and Oil:
- 2 tablespoons (30 milliliters) olive oil
- 2 ounces (57 grams) feta cheese, crumbled
Instructions
- Dice cucumber into uniform, bite-sized cubes and slice cherry tomatoes in half for consistent texture and visual appeal.
- Thinly slice red onion into delicate, translucent rings to provide a sharp, crisp contrast to the softer vegetables.
- Transfer prepared vegetables into a spacious mixing bowl, ensuring ample room for gentle mixing without crushing the ingredients.
- Drizzle extra virgin olive oil over the vegetables, using a light, circular motion to coat each component evenly and enhance natural flavors.
- Sprinkle dried oregano across the salad, allowing the herb’s aromatic essence to permeate the fresh produce.
- Season with kosher salt and freshly cracked black pepper, adjusting to personal taste preferences and bringing out the vegetables’ natural sweetness.
- Crumble feta cheese generously over the top, creating pockets of tangy, creamy texture throughout the salad.
- Gently fold ingredients together using a soft, folding motion to prevent bruising or breaking down the delicate vegetables.
- Chill in the refrigerator for 15-20 minutes before serving to allow flavors to meld and enhance the salad’s refreshing quality.
- Consume within 24-36 hours for optimal freshness, understanding that the salad may release moisture over time.
Notes
- Opt for crisp, ripe cherry tomatoes and firm cucumbers to ensure the best texture and flavor.
- Chop ingredients uniformly to create a balanced and visually appealing salad that’s easy to eat.
- Drain excess liquid after chopping vegetables to prevent the salad from becoming watery.
- Let the salad marinate for 15-20 minutes before serving to allow flavors to meld together beautifully.
- Store in an airtight container and consume within 2 days for peak freshness and crunch.
- Serve chilled as a refreshing side dish or light lunch, perfect for warm summer days.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg