Greek Cucumber Tomato Feta Salad
This cucumber tomato feta salad combines crisp cucumbers, juicy tomatoes, and crumbly feta cheese tossed in a tangy vinaigrette. The ingredients retain their individual textures, creating a colorful, crunchy, and slightly creamy salad with a fresh appearance.
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Whisk or fork
- Serving bowl
Ingredients
- 2 cups cucumbers seeded and chopped
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 2 tablespoons extra virgin olive oil for vinaigrette
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano crushed
- to taste salt optional, adjust as needed
- to taste black pepper freshly ground
Instructions
- Begin by slicing the cucumbers into thin rounds or half-moons, then transfer them to a large mixing bowl. Add the halved cherry tomatoes to the bowl, allowing their juices to mingle with the cucumbers.
- Crumble the feta cheese over the vegetables, using your fingers or a fork to break it into small, uneven pieces for added texture.
- In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, a pinch of salt, and freshly ground black pepper until well combined. This creates a bright, tangy vinaigrette.
- Pour the vinaigrette over the salad ingredients in the large bowl. Toss gently with two spoons or tongs, ensuring that all the vegetables and feta are evenly coated in the dressing.
- Adjust seasoning if needed, adding more salt or pepper to taste, then let the salad sit for a couple of minutes to allow flavors to meld and the feta to soften slightly.
- Serve the salad in bowls or on a platter, garnished with additional herbs if desired. The salad should look vibrant with freshly coated, crisp vegetables and scattered feta.
Notes
For extra flavor, add a few fresh herbs like parsley or mint before serving. This salad is best enjoyed fresh but can be stored covered in the fridge for up to an hour.