Description
A refreshing and vibrant Greek Cucumber Tomato Feta Salad combining juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and creamy feta cheese, all tossed in a tangy oregano vinaigrette. Perfect as a light lunch or a side dish for Mediterranean-inspired meals.
Ingredients
Scale
Vegetables
- 2 cups cherry tomatoes, halved
- 1 English cucumber, sliced into half moons
- 1/2 red onion, thinly sliced
Dressing & Additions
- 1 cup Kalamata olives, pitted
- 6 oz block feta cheese, cubed or crumbled
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Slice the cherry tomatoes in half, cut the English cucumber into half moons, and thinly slice the red onion. Place all the prepared vegetables into a large mixing bowl.
- Add olives and feta: Add the pitted Kalamata olives to the bowl, then gently mix in the cubed or crumbled feta cheese to avoid breaking it down too much.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined.
- Combine salad and dressing: Drizzle the prepared dressing over the salad mixture. Toss lightly to coat the ingredients evenly without crushing the vegetables or cheese.
- Serve: The salad can be served immediately or chilled briefly in the refrigerator for a more refreshing taste. Enjoy as a side dish or a light meal.
Notes
- Use fresh, ripe cherry tomatoes for the best flavor and sweetness.
- Kalamata olives add a signature salty, tangy flavor—feel free to reduce quantity if preferred milder.
- Feta can be crumbled or cubed depending on your texture preference.
- Adjust the amount of red wine vinegar to balance acidity according to your taste.
- This salad is best served fresh but can be refrigerated for up to 2 days.
