From the Cook
1/2
Instructions
1
Add sliced cucumbers to a colander and sprinkle with 1 teaspoon salt. Toss with your hands and let sit for 10 minutes. Gently squeeze out water and dab with a paper towel.
2
Add sliced cucumbers, halved cherry tomatoes, cubed feta cheese, diced red onion, chopped mint and basil to a large bowl.
3
Meanwhile, make the dressing. Add 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper and minced garlic to a small bowl. Stir to combine. Whisk in ⅓ cup olive oil until emulsified.
4
Pour dressing onto the ingredients in the larger bowl and toss to combine. Serve immediately. This can be made a few hours in advance, but it’s best served fresh.
My Calorie Intake
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Tips & Tricks (5)
- Salt Your Tomatoes Early 🍅Cut cherry tomatoes in half and lightly salt them 15-20 minutes before assembling; this draws out excess moisture and concentrates their sweetness for a more flavorful salad.
- Toast Your Oregano 🌿Briefly warm the dried oregano in a dry pan before adding to your dressing to release essential oils and amplify its earthy Mediterranean flavor.
- Create a Balanced Vinaigrette 🫒Mix your lemon juice and red wine vinegar in a 2:1 ratio, then whisk in olive oil slowly while emulsifying to create a cohesive dressing that coats ingredients evenly.
- Prep Cucumbers for Texture 🥒Cut Persian cucumbers lengthwise into quarters rather than rounds to maximize surface area for dressing absorption while maintaining a satisfying crunch.
- Add Feta Last for Integrity 🧀Crumble feta and fold it in just before serving to prevent it from breaking down and becoming mushy when exposed to acidic dressing for too long.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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