Tomato Cucumber and Feta Salad -

Tomato Cucumber and Feta Salad

Fresh, juicy tomatoes meet cool cucumbers in this crisp flavor-packed salad. Tossed with feta and a tangy vinaigrette, this simple tomato cucumber and feta salad is the kind of side you’ll want on repeat.

Course Salad, Side, Side Dish

Cuisine American, Greek

Prep Time 15

Total Time 15

Servings side servings

Calories 197kcal

Author Ann Otis

Ingredients

For the Dressing

1 tablespoon red wine vinegar
2 teaspoons fresh-squeezed lemon juice
1 small clove garlic minced or grated
1/4 teaspoon dijon mustard
1/4 teaspoon granulated sugar
2 tablespoons extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

For the Salad

2 1/2 cups cherry or grape tomatoes halved (about 1 lb)
2 cups cucumbers peeled, seeded, and chopped (approximately 1 hothouse (English) cucumber)
1 cup feta cheese torn into large chunks (5 ounces)
1 shallot sliced thin (about 1/3- 1/2 cup)
1 tablespoon fresh oregano chopped

US Customary - Metric

Instructions

In a small bowl or measuring cup, whisk together the vinegar, lemon juice, garlic, mustard, and sugar. Slowly drizzle the olive oil in while whisking until well combined and emulsified. Season with salt and pepper to taste.
In a large bowl, combine the tomatoes, cucumbers, feta, shallot and oregano. Stir in half the dressing, taste, and add more as desired.

Video

Notes

Storage Instructions

This cucumber tomato feta salad is best served fresh, but it holds up quite well for a day or two in the fridge. Though the cucumbers will start to soften a bit over time. If it looks like it needs a refresh, just drain off any excess liquid and add a squeeze of lemon or an extra spoonful of feta before serving.

If you’re planning to make it ahead, prep the veggies and dressing separately, then toss everything together right before serving to keep things crisp.

Nutrition