Cucumber Tomato Feta Salad (Print-Friendly Version)
Crisp cucumbers, juicy tomatoes, and feta, dressed in light vinaigrette for a cool, flavorful dish.
# What You’ll Need to Make This:
→ Salad
01 -
2 large English cucumbers, cut into 1.25 cm cubes
02 -
340 g grape or cherry tomatoes, halved or quartered
03 -
0.75 medium red onion, thinly sliced
04 -
225 g feta cheese, crumbled
→ Vinaigrette
05 -
120 ml extra-virgin olive oil
06 -
60 ml red wine vinegar
07 -
4 garlic cloves, minced
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1 tablespoon fresh dill, chopped
11 -
0.5 tablespoon honey
12 -
1 teaspoon salt
13 -
1 teaspoon Italian seasoning
14 -
1 teaspoon garlic and herb seasoning
15 -
0.5 teaspoon freshly ground black pepper
# How to Prepare:
01 -
In a large mixing bowl, add the diced cucumbers, tomatoes, and sliced red onion.
02 -
In a separate bowl, whisk together extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, lemon juice, chopped dill, honey, salt, Italian seasoning, garlic and herb seasoning, and black pepper until emulsified.
03 -
Pour the vinaigrette over the vegetable mixture and toss thoroughly to coat.
04 -
Gently incorporate the crumbled feta cheese. Serve chilled.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.