Description
A refreshing, no-cook cucumber and tomato salad with feta and red onion that takes just 10 minutes to prepare. It is the perfect budget-friendly, light side dish for BBQs and summer gatherings.
Ingredients
- 2 large English cucumbers (about 600g), chopped into half-moons or chunks
- 1.5 pounds ripe tomatoes (about 700g), chopped into similar-sized chunks
- 1 medium red onion (about 150g), thinly sliced into half-rings
- 6 ounces (170g) feta cheese, crumbled from a block
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon dried oregano
- ½ cup Kalamata olives, pitted (optional)
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Wash and dry the cucumbers and tomatoes. If using regular cucumbers, peel them; if using English cucumbers, leave the skin on. Chop cucumbers and tomatoes into bite-sized pieces of similar size.
- Slice the red onion into thin half-rings. For a milder flavor, soak slices in ice water for 10 minutes, then drain and pat dry.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
- Place the chopped cucumbers, tomatoes, and onions in a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Crumble the feta cheese over the top and add olives if using. Toss one more time gently to distribute the cheese without mashing it.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld.
- Before serving, give the salad a final toss. If excess liquid has accumulated, drain it off. Serve cold.
Notes
[‘Use English cucumbers for thinner skin and fewer seeds; regular cucumbers should be peeled and seeded to prevent sogginess.’, ‘Crumble feta from a block rather than using pre-crumbled cheese for better texture and flavor.’, ‘Soaking red onion in ice water reduces its sharp bite.’, ‘Chilling time is crucial for flavor melding; do not serve immediately.’, ‘Do not freeze this salad as cucumbers will turn to mush.’, ‘Add avocado only 15 minutes before serving to prevent browning.’]
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: cucumber tomato salad, feta salad, labor day side dish, summer salad, no cook recipe, budget friendly, gluten free, healthy side dish, greek salad