Cucumber Tomato Salad
A quick and refreshing salad made with juicy multicolored tomatoes, cool English cucumber, creamy feta, and a simple garlic-herb dressing, perfect for lunches or summer gatherings.
Ingredients
Salad Ingredients
- 1 piece English cucumber Thin skin, typically does not need peeling.
- 12 ounces multicolored cherry tomatoes Can substitute with grape tomatoes.
- ½ cup crumbled feta cheese Dairy-free feta can be used for a vegan version.
- 1 tablespoon olive oil
- 1 clove garlic, minced Mince finely for best flavor.
- ½ teaspoon Italian seasoning
- ½ teaspoon salt Taste carefully due to feta's saltiness.
- ¼ teaspoon black pepper
- to taste fresh parsley, optional for garnish
Instructions
Preparation
- Rinse the cucumber and tomatoes, then dry them well to avoid diluting the dressing.
- Slice the English cucumber into rounds, then cut each round into quarters.
- Cut the cherry tomatoes in half. If some tomatoes are unusually large, cut them into quarters.
- Add the cucumber and tomatoes to a medium mixing bowl.
Dressing and Serving
- Pour in the olive oil and add the minced garlic, Italian seasoning, salt, and black pepper.
- Toss gently until the vegetables are evenly coated.
- Add the crumbled feta and fold it in carefully to keep it in small pieces.
- Sprinkle with fresh parsley, if using.
- Serve immediately, or chill briefly until ready to serve.
Notes
For the best texture, prepare the salad close to serving time. Transfer leftovers to an airtight container and refrigerate. The salad is best the same day.