Description
A crisp, tangy, and refreshing cucumber and tomato salad with feta and red onion that requires zero cooking and comes together in just 15 minutes.
Ingredients
Scale
- 2 large English cucumbers (or regular cucumbers, peeled and seeded)
- 1.5 pounds ripe tomatoes (vine-ripened, heirloom, or beefsteak)
- 1 medium red onion
- 1 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 cup Kalamata olives (optional)
- 2 tablespoons fresh mint or parsley, chopped
- Salt and black pepper to taste
Instructions
- Wash cucumbers and tomatoes. If using regular cucumbers, peel them. Slice cucumbers into half-moons or thick rounds.
- Chop tomatoes into wedges or cubes to match the size of the cucumber slices. Slice red onion into thin half-rings.
- Optional: Soak red onion rings in ice water for 10 minutes to mellow the flavor, then drain well.
- In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, a pinch of salt, and black pepper.
- In a large mixing bowl, toss cucumbers, tomatoes, and red onions together.
- Pour the dressing over the vegetables and toss gently to coat.
- Add crumbled feta and olives (if using) and toss one more time gently to avoid bruising the tomatoes.
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Taste and adjust seasoning with more salt or pepper if needed. Sprinkle with fresh herbs right before serving.
Notes
Do not salt tomatoes too far in advance to prevent mushiness. For best texture, store dressing and veggies separately and combine 30 minutes before serving. Do not freeze this salad as cucumbers and tomatoes will become watery. Use block feta rather than pre-crumbled for better texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
Keywords: cucumber tomato salad, labor day recipe, feta salad, greek salad, easy side dish, vegetarian, gluten-free, summer salad, no-cook recipe