Description
This Mediterranean cucumber and feta salad features crunchy cucumbers, juicy cherry tomatoes, and creamy feta cheese, all tossed in a zesty homemade dressing. It’s a refreshing side dish or light main course, perfect for any occasion.
Ingredients
Scale
- 2 large cucumbers
- 1 cup cherry tomatoes
- 1 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash the cucumbers thoroughly under cold water, scrubbing gently to remove any dirt or wax.
- Slice the cucumbers in half lengthwise and scoop out the seeds if they are watery to prevent sogginess.
- Cut the cucumbers into bite-sized pieces, about 1-inch thick.
- Rinse the cherry tomatoes under cold water and slice them in half.
- Peel the red onion and slice it thinly into half-moons.
- Chop the fresh parsley.
- In a small bowl, combine the olive oil and red wine vinegar, starting with a 2:1 ratio of oil to vinegar.
- Add the dried oregano and season with salt and pepper to taste.
- Whisk the dressing until well combined and emulsified.
- In a large mixing bowl, combine the chopped cucumbers, halved cherry tomatoes, sliced red onion, and chopped parsley. Toss gently.
- Add the crumbled feta cheese, crumbling it by hand for a rustic look.
- Drizzle the dressing over the salad and gently toss using two large spoons or salad tongs, being careful not to break up the feta too much.
- Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad a gentle toss to redistribute the dressing.
- Transfer to a serving bowl or plate, garnishing with extra parsley if desired.
- Serve as a refreshing side dish or light main course, perfect with grilled meats or on its own.
Notes
- For added flavor, consider adding olives or bell peppers to the salad.
- This salad can be made a few hours in advance, but it’s best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes