Ingredients
Scale
- 2 large cucumbers – Persian or English cucumbers for best texture
- 1 cup cherry tomatoes – Halved; can substitute with diced Roma tomatoes
- ¼ medium red onion – Thinly sliced; soak in water for a milder taste
- ½ cup feta cheese – Crumbled; can substitute with goat cheese or omit for a vegan version
- ¼ cup Kalamata olives (optional) – Adds a briny flavor; green olives can also be used
- 2 tablespoons fresh parsley – Finely chopped for a refreshing taste
- 1 tablespoon fresh mint (optional) – Enhances freshness but can be skipped
- Dressing Ingredients:
- 3 tablespoons extra virgin olive oil – Use high-quality for the best flavor
- 1 tablespoon fresh lemon juice – Can substitute with apple cider vinegar
- 1 tablespoon red wine vinegar – Adds acidity and enhances the flavors
- 1 clove garlic, minced – Fresh garlic provides the best taste, but garlic powder can be used
- ½ teaspoon dried oregano – Can be replaced with Italian seasoning
- Salt and black pepper to taste – Adjust based on personal preference
Instructions
Prepare the Vegetables
- Wash and dry the cucumbers, tomatoes, and herbs.
- Slice the cucumbers into thin rounds or half-moons.
- Halve the cherry tomatoes and thinly slice the red onion.
- If using olives, slice them into rings.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the Salad
- In a large bowl, combine cucumbers, tomatoes, red onion, olives, and feta cheese.
- Pour the dressing over the ingredients and gently toss until everything is evenly coated.
Let the Flavors Marinate
- Allow the salad to sit for 5-10 minutes to enhance the flavors before serving.
Serve and Enjoy
- Serve chilled or at room temperature.
- Pair with grilled chicken, fish, or pita bread for a complete Mediterranean meal.
- Prep Time: 5 minutes