Cucumber Tomato Feta Salad

Use up all that summer garden produce in this delicious, chopped Cucumber Tomato Feta Salad that can be made in just a few minutes.

It’s not often I get addicted to a salad and can’t stop eating it. But, I did with this one. (Oh, and this one, too.) Who doesn’t want to be addicted to veggies?!?

The simplicity of the dressing highlights the freshness of the produce this time of year and lends some sweetness, as well. Here’s what goes into this chopped summer salad…

For the Salad:

• English cucumber
• Cherry tomatoes
• Red onion
• Crumbled feta cheese
• A few fresh basil leaves, julienned

For the Dressing:

• Extra virgin olive oil
• Balsamic vinegar (or red wine vinegar)
• 2 garlic cloves
• Salt and pepper

Goodness, can you get much healthier than this? It’s a bowl full of veggies! If you’re dairy-free, leave out the feta and add a little more salt. You’ll still love it!

Time to load up on a bowl full of DELICIOUS veggies and pat yourself on the back when you binge on this dish!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 2 reviews

Cucumber Tomato Feta Salad

This simple chopped salad highlights summer’s best produce!

Yield: 4 Servings 1x

Prep: 15 minutesTotal: 15 minutes

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Ingredients

• 1 English cucumber, seeded and diced
• 2 cups cherry tomatoes, halved or quartered
• Optional: 1/4 of a red onion, finely chopped (even smaller than our pictures!)
• 4 ounces crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 2 garlic cloves, minced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• A few fresh basil leaves, julienned

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Instructions

1. In a serving dish, toss together the cucumber, tomatoes, red onion (0ptional), and feta.
2. In a small bowl or glass measuring cup, whisk together the oil, balsamic vinegar, garlic, salt, and pepper. 
3. Pour the dressing over the vegetables and toss. Sprinkle the basil over the top and gently stir in. Taste and season with more salt or pepper, if needed.
4. Eat right away or store in the fridge for up to 24 hours. Beware that the red onion flavor will get very strong after a few hours, so we suggest leaving out the red onion if you want to store it overnight.

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Notes/Tips

Tip: If you want to eat this the next day, we suggest leaving the red onion out. It becomes too strong after sitting for a while.

© Author: Thriving Home

Cuisine: Greek Method: Mix