Description
Mediterranean Cucumber Tomato Feta Salad is a vibrant dish. Learn my easy recipe for this fresh, tangy salad, perfect for any meal.
Ingredients
Scale
- Fresh Produce Stars:
- 2 English or Persian cucumbers, chopped
- 1 pint cherry tomatoes, halved (or 2 Roma tomatoes, deseeded and diced)
- 1/4 red onion, thinly sliced
- Creamy & Briny Touch:
- 4 oz block feta cheese, crumbled
- Flavor Foundation:
- 1/4 cup fresh flat-leaf parsley, chopped
- 3–4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Seasoning Essentials:
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep Your Veggies for Mediterranean Cucumber Tomato Feta Salad: First things first, get those cucumbers ready. I usually grab about two English cucumbers, rinse ’em well, and then chop them into bite-sized pieces. I leave the skin on for that lovely green color and extra crunch – I mean, who wants a naked cucumber? Next, halve your cherry tomatoes. If you’re using Roma, remember to deseed and dice them; I just scoop out the seedy middle with a spoon, it feels a bit messy but works.
- Tame That Onion: Now for the red onion. I slice about a quarter of a medium onion really, really thin. This is where I always get teary-eyed, honestly! Once sliced, I pop it into a small bowl of ice water for about 10 minutes. This little trick mellows out its sharp bite, making it much more pleasant in the salad. Trust me, you don’t want a raw onion punch taking over your Mediterranean Cucumber Tomato Feta Salad.
- Chop Your Herbs: While the onion is chilling, grab a generous handful of fresh flat-leaf parsley. I usually aim for about a quarter cup, finely chopped. The smell of fresh parsley always makes me feel like I’m doing something healthy and delicious. It adds such a vibrant, fresh note to the whole dish. Don’t be shy with it!
- Crumble the Feta: Time for the star! Take your block of feta cheese and crumble it directly into a large mixing bowl. I love the feeling of the salty, creamy cheese crumbling between my fingers. It’s so much better than the pre-crumbled stuff, which always feels a bit dry to me. This is where the Mediterranean Cucumber Tomato Feta Salad starts to really come alive.
- Assemble the Salad: Add your chopped cucumbers, halved tomatoes, and drained red onion to the bowl with the feta. Give it a gentle toss. I try to be careful here because I’ve bruised tomatoes before, and that’s just sad. You want everything to be well combined but still look fresh and vibrant, not mashed.
- Dress Your Mediterranean Cucumber Tomato Feta Salad: Now for the dressing! Drizzle generously with good quality extra virgin olive oil – I usually go for about 3-4 tablespoons. Then, add a couple of tablespoons of red wine vinegar, a teaspoon of dried oregano, and season with salt and freshly ground black pepper to taste. Give it one final, gentle toss. I always taste a small piece here to make sure the seasoning is just right. It should smell bright, fresh, and slightly tangy!