Summer Tomato Cucumber Feta Salad
A refreshing salad with sweet cherry tomatoes, crisp cucumbers, tangy feta cheese, and briny olives, perfect for summer dining.
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes, halved or grape tomatoes
- 1 large cucumber, diced English cucumber or Persian — peel if thick-skinned
- 1 cup feta cheese, crumbled block feta drained and crumbled gives the best texture
- 1/2 cup Kalamata olives, pitted and halved rinse briefly if less brine is desired
Dressing Ingredients
- 2 tablespoons olive oil extra-virgin for flavor
- 1 tablespoon red wine vinegar or lemon juice as a substitute
- to taste salt and pepper use sparingly; feta adds saltiness
Garnish
- to taste Fresh basil or parsley for garnish optional
Instructions
Preparation
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, crumbled feta, and halved Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, and a pinch of salt and freshly cracked black pepper.
- Drizzle the dressing over the salad and toss gently to coat everything without smashing the tomatoes.
- Garnish with chopped basil or parsley if using.
Serving
- Serve immediately, or chill for up to 30 minutes to deepen the flavors.
Notes
For make-ahead, chop the veg and store separately, keep the dressing in a small jar, and toss everything together just before serving. Store leftovers in an airtight container up to 24 hours.