Can I make this without feta?

Yes! If you need this be dairy-free, leave out the feta and add a little extra salt. It's still delicious!

Can I make this ahead?

Yes, but only a few hours or up to one day ahead preferably. If making ahead, leave out the red onion and add it just before serving. We've found that if the red onion sits for too long, the flavor will over power the other flavors.

Why use an English cucumber?

An English cucumber is a variety of cucumber that's longer, thinner, and often seedless compared to regular cucumbers. It typically has a thin, dark green skin that doesn't require peeling, making it ideal for salads and fresh dishes. English cucumbers are also known for their mild, sweet flavor and crisp texture.

Cucumber Tomato Feta Salad (Easy & Addictive)

Name: Cucumber Tomato Feta Salad
Total time: PT-485709H22M49S
Cuisine: Greek
Ingredients: 1 English cucumber, seeded and diced (2 – 2 1/2 cups); 1 pint cherry tomatoes, halved or quartered* (1 1/2 – 2 cups); Optional: 1/4 of a red onion, finely diced (1/2 cup); 4 ounces crumbled feta cheese (3/4 – 1 cup); 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar (sub: lemon juice); 2 garlic cloves, minced (sub: 1 teaspoon pre-minced garlic); 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; A few fresh basil leaves, julienned (sub: fresh parsley)

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Cucumber Tomato Feta Salad

This simple chopped Cucumber Tomato Feta Salad highlights summer’s best produce!

Yield: 6 servings (1 cup each) 1x

Total: 10-15 minutes

Units:

Scale:

Ingredients

1 English cucumber, seeded and diced (2 – 2 1/2 cups)
1 pint cherry tomatoes, halved or quartered* (1 1/2 – 2 cups)
Optional: 1/4 of a red onion, finely diced (1/2 cup)
4 ounces crumbled feta cheese (3/4 – 1 cup)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (sub: lemon juice)
2 garlic cloves, minced (sub: 1 teaspoon pre-minced garlic)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
A few fresh basil leaves, julienned (sub: fresh parsley)

*I try to squeeze out some of the seeds when slicing them. Try to cut these the same size as the cucumbers.

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Instructions

In a serving dish, toss together the cucumber, tomatoes, red onion (optional), and feta.
In a small bowl or glass measuring cup, whisk together the oil, red wine vinegar, garlic, salt, and pepper.
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, to taste.
Preferably 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 are not eating right away.

Notes/Tips

Try to chop the veggies about the same size.
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. I don’t prefer the red onion, but Polly loves it. So it’s really your preference!
Dairy-Free Option: Leave out the feta and add a little more salt. You’ll still love it!
An English cucumber is a variety of cucumber that’s longer, thinner, and often seedless compared to regular cucumbers. Other types will work ok as well though.
Chickpeas would be a great addition.

Cuisine: Greek Method: Mix

Find it online: https://thrivinghomeblog.com/cucumber-tomato-feta-salad/