- VE
- GF
- LS
- LC
Greek Cucumber, Tomato & Feta Salad
This season I planted two cherry tomato plants, and they’re giving me fruit like never before. I am quite seriously up to my eyeballs in cherry tomatoes, and that’s fine by me. They’re sweet and perfectly delicious.
Ingredients
Instructions
- Step 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.
- Step 2
Add sliced cucumbers, halved cherry tomatoes, cubed feta cheese, diced red onion, chopped mint and basil to a large bowl.
- Step 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.
- Step 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.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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