Greek Inspired Cucumber and Tomato Salad with Feta
If there's one salad that belongs in every summer recipe rotation, it's this Greek inspired Cucumber and Tomato Salad with Feta! A classic Mediterranean combination of crisp cucumber, juicy tomatoes, kalamata olives, and creamy feta. It delivers bold flavor with minimal effort and pairs beautifully with chicken feta meatballs or anything off the grill! Simple ingredients, no cooking required, and on the table in under 20 minutes.
Equipment
Ingredients
- 1 English cucumber
- 1 cup cherry tomatoes (or grape tomatoes)
- 1 red bell pepper
- ½ a red onion
- ¼ cup kalamata olives
- ½ cup fresh herbs (I use fresh dill, parsley, and mint)
- ¼ cup feta cheese, crumbled
Dressing Ingredients
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, zest and juice (2-3 tablespoon juice and ~1 teaspoon zest)
- 1 teaspoon Dijon mustard
- 2 cloves 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
- Whisk together the dressing ingredients including red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a mason jar or small bowl. Drizzle in the extra virgin olive oil and whisk until it's emulsified.
- Chop the vegetables, herbs, and olives. I prefer to chop everything into small pieces, but some people prefer larger chunks. Either is fine! Add the vegetables, herbs and olives to a large bowl. Wait to add the feta so it doesn't break apart too much and get lost.
- Pour the dressing over everything and give it a good toss.
- Add the feta after tossing and gently mix to combine.
Video
Notes
Expert Tips
- Chop the vegetables into relatively similar sized pieces.
- Use a block of feta and dice or 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 - 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 - store in an airtight container in the fridge for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 145kcalCarbohydrates: 7gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 410mgFiber: 2g
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