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Cucumber Tomato Feta Salad – Simply Home Cooked

Cucumber Tomato Feta Salad on a plate


Crunchy cucumbers and crisp bell peppers make this Cucumber Tomato Feta Salad a delicious side for just about any meal. It’s the perfect summer salad to a barbecue.

We love to serve it with grilled chicken kabobs and grilled pork kabobs (VIDEO).

Cucumber Tomato Feta Salad on a plate
Table Of Contents

Recipe Details

I love a good summer dish, and this Cucumber Tomato Feta Salad is one of the best. It’s so simple, yet vibrant and delicious!

  • TASTE: This Cucumber Tomato Feta Salad has sweet, salty, briny, and tangy flavors that will be like a party in your mouth with each bite.
  • TEXTURE: Juicy tomatoes mix with crunchy cucumbers and peppers along with creamy, crumbly feta cheese. This salad is a delight!
  • TIME: This no-cook recipe only takes 10 minutes to make.
  • EASE: You’ll find this dish so easy! Just chop, mix, and serve.

What You’ll Need

Ingredients for Cucumber Tomato Feta Salad: tomatoes, bell peppers, red onion, cucumber, olive oil, salt, pepper, and feta cheese crumbles.

Ingredient Notes

  • Vegetables– This salad uses Tomatoes, Bell Peppers, Cucumbers, and Onion. Look for ripe, unblemished veggies to give this salad the perfect taste and texture. You can use any color or variety you like, or a mixture.
  • Feta cheese- This ingredient adds lots of flavor, so make sure to get either crumbles or a block that is soaked in brine.
  • Dressing– I like to keep it real simple here with an Olive Oil dressing that is flavored with Salt and Black Pepper. Extra virgin olive oil and freshly ground black pepper are best.

Add-ins and Substitutions

  • Use other vegetables- You can add or omit the vegetables to make this salad work for you. Try it with zucchini, carrots, cabbage, radish, or garlic, too.
  • Substitute the feta- You can make this salad with queso fresco, mozzarella, Farmer’s cheese, or goat cheese instead.
  • Add meat- Make this dish more filling with some cubed chicken, turkey, salami, ham, or steak.
  • Substitute another dressing- This Cucumber Tomato Feta salad can also be drizzled with Greek Salad Dressing, Easy Cilantro Lime Dressing, Buttermilk Ranch, or whatever your favorite is.

How to Make Cucumber Tomato Feta Salad

  • Chop up the veggies. Julienne or chop the vegetables into whatever bite-size shape you like.
  • Mix them in a bow. Combine the cucumbers, onion, and peppers. Then lightly toss in the tomatoes.
  • Dress it up. Now drizzle your salad with a little bit of olive oil and season it with salt and pepper to taste. Top it with finely crumbled feta cheese and serve.

Pro Tip: Don’t overmix the salad. This will cause the tomatoes to give out their juices, making the salad soggy.

Steps to make Cucumber Tomato Feta Salad: julienne the vegetables, toss them together in a bowl with wooden spoons, then add the dressing and feta cheese, and serve.

Recipe Tips

  • Chop everything to a similar size- So that each bite has a little of everything and no ingredient overpowers another, chop or julienne the vegetables to a uniform size.
  • Take out the tomato seeds– When you slice your tomato in half, scoop out the seeds and leave them out of the salad entirely. This will avoid their sliminess from ruining the texture of your dish.
  • Add the tomatoes at the end– The less you mix them around, the fewer juices they will give off. Leaving them until last and mixing gently will help you avoid a soggy salad.
  • Add the dressing last- Because the salt will draw out the water in the vegetables, add the oil, feta, salt, and pepper at the end to avoid leeching moisture from the salad before serving.

FAQs

Does feta go well with balsamic vinegar?

Yes, balsamic vinegar, olive oil, and simple seasonings all work really well with feta. This Cucumber Tomato Feta Salad uses simple, but powerfully flavored ingredients to make a delicious summer salad. Feta’s briny, salty cheese flavor works well with lots of vegetables and dressings.

How long can feta cheese last?

If you haven’t opened a block of feta, it can usually last in the fridge for up to 3 months. Once opened, it will still last 4-6 weeks because the salty brine that it is submerged in helps preserve it.

Cucumber Tomato Feta Salad on a white plate with a wooden spoon nearby

Serving Suggestions

This Cucumber Tomato Feta Salad is a wonderfully versatile summer salad. You can serve it as a light snack or lunch, or make it the side dish for your evening meal.

  • Meats: Try this salad with some Juicy Grilled Chicken Kabobs, Shashlik (pork kabobs) (VIDEO), Braised Beef, or Baked Lemon Chicken.
  • Seafood: Pair this Cucumber Tomato Feta Salad with Pesto Salmon, Cod with Sautéed Vegetables, Air Fryer Shrimp, or Fish Tacos.
  • Breads: Serve it with some warm bread, like this Khachapuri (Georgian Cheese Bread), Brioche Buns (VIDEO), or Moist Buttermilk Cornbread.
  • Fruits: This salad is delicious alongside fresh fruit, so serve it with this Cream Cheese Fruit Dip, Fruit Pizza, Mini Fruit Tarts, or Strawberry Tanghulu.

Make This Recipe in Advance

Make ahead: Chop all the vegetables except the tomatoes and place them into your serving bowl. Then just keep the salad in the fridge (covered). When you’re ready to serve it, slice the tomatoes up and mix them in along with the dressing ingredients

Storing: Store this Cucumber Tomato Feta Salad in an airtight container or covered with plastic wrap in the refrigerator for up to 1 day. This dish doesn’t last long because the vegetables release their moisture as they sit with the salt and brine from the feta.

Freeze: This recipe does not freeze well because thawing the vegetables leaves them mushy and unappetizing. Just make as much as you can enjoy in a day.

More Scrumptious Salads!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

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Cucumber Tomato Feta Salad

Crunchy cucumbers and crisp bell peppers make this Cucumber Tomato Feta Salad a delicious side for just about any meal.

Print Pin Rate

Course: Salad

Cuisine: Greek

Diet: Gluten Free

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Calories: 85kcal

Instructions

  • Chop the tomatoes, cucumber, bell peppers, and red onion.

  • Stir the vegetables in a large bowl, then add in the salt, olive oil, and crumbled feta. You don’t want to mix it around too much. Over mixing will make cause the tomatoes to give out too many juices. Serve chilled.

Notes

  • Chop everything to a similar size- So that each bite has a little of everything and no ingredient overpowers another, chop or julienne the vegetables to a uniform size.
  • Take out the tomato seeds– When you slice your tomato in half, scoop out the seeds and leave them out of the salad entirely. This will avoid their sliminess from ruining the texture of your dish.
  • Add the tomatoes at the end– The less you mix them around, the fewer juices they will give off. Leaving them until last and mixing gently will help you avoid a soggy salad.
  • Add the dressing last- Because the salt will draw out the water in the vegetables, add the oil, feta, salt, and pepper at the end to avoid leeching moisture from the salad before serving.

Nutrition

Calories: 85kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 401mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 1mg

This recipe was originally posted on May 14, 2015, we’ve tweaked it a bit since then.

Dina





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