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
1. Prep the Veggies
Wash and dry all vegetables. Slice cucumbers into rounds or half-moons, halve tomatoes, thinly slice onions, and chop parsley and mint.
2. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine cucumbers, tomatoes, onion, olives, and feta. Pour dressing over and toss gently to combine.
4. Let It Marinate
Allow the salad to rest for 5–10 minutes to let the flavors meld beautifully.
5. Serve & Enjoy
Serve chilled or at room temp. Pairs wonderfully with grilled meats, seafood, or pita bread.
- Prep Time: 5 minutes
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g