Print

Easy Cucumber Tomato Feta Salad with Lemon Vinaigrette

cucumber tomato feta salad - featured image
Print Recipe

A refreshing and crunchy cucumber tomato feta salad with a bright lemon vinaigrette. Ready in 15 minutes, this simple yet flavorful salad is perfect for summer gatherings and pairs beautifully with grilled meats.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 pint cherry tomatoes (or 3 medium Roma tomatoes)
  • 6 ounces feta cheese (block, not pre-crumbled)
  • 1/2 small red onion (about 1/2 cup, thinly sliced)
  • 1/4 cup fresh parsley (or fresh dill)
  • 1/2 teaspoon sea salt (for salting cucumbers)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon red wine vinegar (optional, but recommended)
  • 1 small clove garlic (minced or grated)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper (freshly ground)

Instructions

  1. Prep the cucumbers: Wash and dry the cucumbers. Cut off the ends, then slice them in half lengthwise. If the seeds look large and watery, run a spoon down the center to scoop them out. Cut each half into half-moons about 1/4-inch thick. Place the slices in a medium bowl and sprinkle with 1/2 teaspoon of sea salt. Toss to coat. Let them sit for 10 minutes.
  2. Drain the cucumbers: After 10 minutes, transfer the cucumber slices to a colander and let the liquid drain off. Don’t rinse them. Pat them dry gently with paper towels or a clean kitchen towel.
  3. Prep the tomatoes: While the cucumbers are draining, halve the cherry tomatoes (or chop larger tomatoes into 1-inch chunks). If using Roma tomatoes, cut them in half, scoop out the seeds with a spoon, then chop. Place the tomatoes in your large serving bowl.
  4. Slice the onion and herbs: Cut the red onion in half through the root, then slice into thin half-rings (about 1/8-inch thick). Roughly chop the parsley (or dill) until you have about 1/4 cup loosely packed.
  5. Make the lemon vinaigrette: In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar (if using), the minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing looks slightly emulsified and opaque. Taste and adjust salt or lemon as needed.
  6. Assemble the salad: Add the drained cucumbers to the bowl with the tomatoes. Add the sliced red onion and chopped parsley. Crumble the feta cheese over the top using your fingers to break it into irregular chunks.
  7. Dress and toss: Drizzle about three-quarters of the vinaigrette over the salad. Toss gently with two large spoons or your hands. Add more dressing if needed.
  8. Taste and adjust: Take a bite and adjust seasoning if needed (more salt, lemon, or oregano).
  9. Rest (optional but recommended): Let the salad sit for 5-10 minutes before serving to allow flavors to meld.
  10. Serve: Transfer to a serving platter or individual bowls. Garnish with a few extra parsley leaves and a light drizzle of olive oil if desired.

Notes

Salt the cucumbers first to keep them crunchy. Don’t dress the salad until ready to serve. Use block feta for best texture. Let the salad rest 5-10 minutes before serving for flavors to meld. For a make-ahead option, chop vegetables and store separately for up to 24 hours; keep dressing separate and toss before serving.

Nutrition

Keywords: cucumber tomato feta salad, lemon vinaigrette, Greek salad, easy summer salad, healthy salad, low-carb salad, vegetarian salad

Find it online: https://cookluma.com/easy-cucumber-tomato-feta-salad-with-lemon-vinaigrette/