This tomato cucumber feta salad is something I usually put together when I want a break from heavier meals. It’s quick, refreshing, and doesn’t require much planning ahead.
I often make it in the afternoon and let it sit for a bit so the flavors come together. By the time I serve it, everything tastes a little more balanced and settled.
The salty feta with crisp cucumber and juicy tomatoes is a combination I don’t really get tired of. It’s simple, reliable, and easy to adjust depending on what I have at home.
Tomato Cucumber Feta Salad Recipe
Equipment
- Cutting Board
- Knife
- Mixing bowl
- Salad servers
Ingredients
- 2 large tomatoes. Dice
- 2 cucumbers. Slice
- 1 cup feta cheese. Crumble
- 1 small red onion. Slice
- 1/4 cup of extra virgin olive oil
- 1 tbsp of lemon juice.
- Mix together
- Season with salt and pepper to taste.
- Garnish with fresh herbs like basil or parsley. Optional
Instructions
- Wash the 2 large tomatoes, then dice them up.
- Wash and slice the 2 cucumbers.
- Get a big mixing bowl and toss in the diced tomatoes and sliced cucumbers.
- Add in a cup of crumbled feta cheese to the mix.
- In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 1 tablespoon of lemon juice.
- Pour that zesty dressing over the salad.
- Sprinkle on some salt and pepper to your liking.
- Give everything a gentle toss until it’s all nicely mixed.
- If you’re feeling fancy, throw on some fresh herbs like basil or parsley.
- Time to dig in and savor your tasty tomato cucumber feta salad!
Notes
- Use a big jar to store the salad. If making it ahead, layer everything in the jar instead of mixing. Start with the dressing, then add cucumbers, olives, onions, tomatoes, feta, and spices.
- If you don’t have English cucumbers, regular ones are okay. Just peel and slice them. Fresh cucumbers with thin skin taste better.
- Try using different types of tomatoes for sweetness, like heirloom or grape.
- Not a fan of red onions? Use shallots or spring onions for a milder taste. You can also experiment with different cheeses like goat or mozzarella.
- For the tastiest feta, get a block and crumble it yourself. But if you’re short on time, pre-crumbled works fine!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 225 kcal |
| Carbohydrates | 7g |
| Protein | 6g |
| Fat | 13g |
| Cholesterol | 35mg |
| Sodium | 433mg |
| Potassium | 208mg |
| Calcium | 200mg |
How Can I Turn This Salad Into a Complete Meal?
This salad is light and tasty, great as a side dish. But if you want to make it a full meal, you’ll need to add more stuff.
First, let’s talk about protein. If you like veggies, you can add chickpeas or white beans. If you prefer meat, try adding grilled chicken, shrimp, or steak. You can even use shredded rotisserie chicken or canned tuna.
Next, think about adding grains like couscous or orzo to make it more filling. These can turn your salad into a pasta salad. And for extra flavor, you can add Mediterranean ingredients like black olives, capers, or roasted red peppers.
How Should I Keep This Salad Fresh?
Keep it in a sealed container in the fridge for up to 2 days. If you’re making it early, layer it in a big jar and mix it when you’re ready to eat.
What Type of Feta Cheese Should I Use?
I usually pick up a block of feta and crumble it myself because it’s juicier and tastier than the pre-crumbled kind.
But if you’re in a rush, go ahead and use the pre-crumbled one!
To crumble your own feta, just poke a fork into the block and twist gently until it breaks into crumbles. It’s easy and quick. This method works for other cheeses too.
I like feta made from cow’s milk, but sheep’s milk feta is more traditional. Most stores sell feta made from cow’s milk, but sometimes you might accidentally get the sheep’s milk kind, which has a stronger taste that not everyone likes.
hi there,
i’m Archie
A San Diego-born home cook who turns her kitchen into a playground of flavors.
