Crisp Cucumber Tomato Feta Cheese Salad for Fresh Flavor

A refreshing Cucumber Tomato Feta Cheese salad perfect for summer meals, quick to prepare and nutritious.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Persian or Turkish, peeling is optional
1 cup Tomatoes Cherry, vine, or Roma
1/4 cup Red Onion Finely sliced
4 oz Feta Cheese Block feta for crumbling
2 tbsp Fresh Dill Can substitute with mint or oregano
1/4 cup Fresh Parsley Optional

For the Dressing

2 tbsp Lemon Juice Freshly squeezed
3 tbsp Olive Oil High-quality extra virgin
1 tbsp White Wine or Apple Cider Vinegar
to taste Salt Adjust due to feta's saltiness
to taste Black Pepper

Equipment

Large mixing bowl

Method

Step-by-Step Instructions

Wash cucumbers and tomatoes under cold running water, then pat them dry.
Chop cucumbers and tomatoes into evenly sized cubes.
Finely slice the red onion and scatter over the vegetables.
Crumble feta cheese over the mixed vegetables.
Drizzle olive oil, lemon juice, and vinegar over the salad.
Season with salt and pepper, and toss gently to combine.
Chop and sprinkle fresh dill and parsley over the salad.
Mix everything gently before serving.
Serve immediately or chill for 10-15 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Best served fresh; store leftovers in an airtight container for up to 2 days. Avoid sogginess by prepping just before serving.

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