Greek Tomato Cucumber Salad

Course: Salad

Cuisine: Greek

Prep Time: 15

Cook Time: 0

Resting Time: 30

Total Time: 45

Servings: people

Calories: 184kcal

Author: Platings and Pairings

This Greek Tomato Cucumber Salad tosses cucumbers, cherry tomatoes, and red onion in a delicious, Mediterranean-inspired vinaigrette dressing. Topped with creamy feta and Kalamata olives, it’s the perfect healthy summer side dish or light meal.

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Equipment

Ingredients

1 english cucumber
1 pint cherry tomatoes halved
1/2 red onion sliced in half-rounds
1 Tablespoon flat leaf parsley chopped

Dressing:

1/3 cup extra virgin olive oil
2 Tablespoons white wine vinegar
2 cloves garlic finely grated or minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For Topping:

4 ounces feta cheese chopped (about 1 cup)
⅓ cup kalamata olives pitted

Instructions

Halve the cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
Place the cucumber, tomatoes, red onion and parsley in a large bowl.
For the vinaigrette, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a small bowl.
Pour the vinaigrette over the vegetables. Set aside for 30 minutes to allow the flavors to blend.
Top with the feta cheese and kalamata olives and enjoy!

Notes

Make ahead and storing

The flavors in this tomato cucumber salad will get even better as they sit, so assembling it 2 to 3 hours in advance is a great idea! However, I recommend adding the feta and Kalamata olives just before serving to help maintain their texture.
Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Remember that the cucumbers will release some water and soften over time, making the salad a little watery.

Tips and tricks

Vegetables are the star here, so it’s important to use good-quality, in-season veggies. Opt for ripe, juicy cherry tomatoes and firm cucumbers for the freshest flavor.
If red onions are too sharp for your taste, try soaking the slices in a bowl of cold water for about 10 minutes. This helps neutralize the strong flavor and brings out their natural sweetness. Pat the onions dry with a paper towel before adding them to your salad.
Use good-quality feta cheese, preferably made from sheep’s milk, for the best flavor. Crumble it by hand for larger, creamier chunks that will enhance each bite.

Variations

Veggie add-ins – Add thinly sliced radishes or chopped red, yellow, or orange bell peppers for extra crunch and color. Or, for a creamy element, add diced avocado.
Protein boost – Toss in a can of drained and rinsed chickpeas, add slices of chicken breast, or try mixing in some flaked tuna to turn this salad into a light and satisfying meal.
Customize the vinaigrette – Feel free to swap the vinegar for lemon juice to give the salad a bright, citrusy twist. Or, for an extra kick, add extra mustard, a pinch of red pepper flakes, or a dash of hot sauce. Or, swap in my Creamy Feta Dressing.
Change up the cheese – Swap out the feta for some cubed parmesan or these marinated mozzarella balls.

Nutrition