Cucumber Tomato Feta Salad
Ingredients:
For the salad:
2 large English cucumbers, cut into ½-inch cubes
12 oz cherry or grape tomatoes, halved or quartered
¾ medium red onion, thinly sliced
8 oz feta cheese, crumbled
1 tablespoon fresh dill, chopped
For the vinaigrette:
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
4 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
Instructions:
Prep the veggies: Wash and dry the cucumbers and tomatoes. Dice cucumbers, slice tomatoes, and thinly slice red onion. Add to a large mixing bowl.
Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, mustard, honey, garlic, seasoning, salt, and pepper until fully combined.
Toss the salad: Pour the vinaigrette over the veggies and toss gently to coat evenly.
Add feta and dill: Crumble in the feta and sprinkle chopped dill on top. Gently fold to mix without breaking up the cheese too much.
Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold and enjoy!
Notes:
For dairy-free, skip the feta or use a plant-based version.
Add bell peppers or radishes for extra crunch.
For a full meal, top with grilled chicken, shrimp, or chickpeas.
Mellow the red onion by soaking it in cold water for 10 minutes before adding.
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