Cucumber and Tomato Salad with Feta (Greek Inspired)

Cucumber and Tomato Salad with Feta (Greek Inspired)

Mallory

This Cucumber and Tomato Salad with Feta is a great side dish to serve with Greek or Mediterranean recipes! It's one of those easy salad recipes you'll come back to again and again because it's full of fresh ingredients and has the best flavor!

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Prep Time 25

Course Appetizer, Salad

Cuisine Mediterranean

Servings people

Calories 170 kcal

Equipment

1 Mixing Bowl

Ingredients

1 English cucumber
1 pint cherry tomatoes or grape tomatoes
1 bell pepper
½ cup chopped red onion
½ cup kalamata olives or green olives or a combo
½ cup fresh herbs I use fresh dill, parsley, and mint
4 oz feta cheese, crumbled

Dressing Ingredients

3 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
1 lemon, zest of + juice of half
2 teaspoon Dijon mustard
1 clove garlic, finely minced or grated or ½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon kosher salt more to taste
¼ teaspoon black pepper

Instructions

Chop the vegetables, herbs, and olives. I prefer to chop everything into small pieces but some people prefer larger chunks. Either is fine!
Combine the dressing ingredients in the bottom of a large mixing bowl and whisk until emulsified.
Add the vegetables, herbs, olives, and crumbled feta cheese to the large bowl with the dressing and toss to combine.

Video

Notes

Expert Tips

Whisk the dressing ingredients until they are emulsified.
Chop the vegetables into relatively similar sized pieces.
Use a block of feta and crumble it yourself if you can. Before crumbling the feta, give it a rinse and dry it with a paper towel. This helps to remove some of the salty brine it's packed in.
If you are meal prepping this salad in advance, I recommend to store the base of the salad, the feta, and the dressing separately and add the dressing and feta just before serving.

Meal Prep & Storage

Meal Prep - meal prep in advance by chopping the veggies and herbs. You can also make the dressing in advance. I suggest waiting to add the dressing and feta until right before serving if you're making this salad in advance.
Storage for Greek Salad- store in an airtight container in the fridge for up to 3-4 days.

Dietitian Tip

Designate a day of the week for prepping simple salads like this so you have it ready to snack on or to use as a side dish when eating time rolls around. This makes it more likely you will use the vegetables you buy! Habit stack by turning on your favorite playlist or podcast or spend time catching up with a friend during your designated "chopping power hour".

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 170kcalCarbohydrates: 9gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 465mgPotassium: 250mgFiber: 1g

Keyword 30 minutes or less, gluten free

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