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Greek Cucumber, Tomato & Feta Salad

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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time:

Total Time: 25 minutes

Servings: 4 servings

Calories: 358 kcal per serving

Ingredients

  • 4 - persian cucumbers
  • 1 pt - cherry tomatoes
  • 8 ounces - feta cheese
  • ½ cup - red onion
  • 2 tablespoons - fresh mint
  • ¼ cup - fresh basil
  • 2 tablespoons - lemon juice
  • 1 tbsp - red wine vinegar
  • ½ tsp - dried oregano
  • 1 ½ teaspoons - salt
  • ¼ tsp - black pepper
  • 1 clove - garlic
  • ⅓ cup - olive oil

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.

Nutrition

Energy: 358 kcal | Total Fat: 31 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 50 mg | Total Carbs: 12 g | Fiber: 2 g | Sugars: 4 g | Proteins: 10 g | Sodium: 1,525 mg | Polyunsaturated: 2 g | Monounsaturated: 16 g

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