Fresh Tomato Cucumber Feta Salad
A vibrant medley of flavors that captures the essence of summer, combining crisp cucumbers, juicy tomatoes, and tangy feta cheese.
Equipment
- Mixing Bowl
- Cutting Board
- Knife
- Whisk
Ingredients
Vegetables
- 2 cups Fresh Tomatoes Preferably heirloom or vine-ripened.
- 1 large Cucumber Preferably English or Persian.
Dairy
- 1 cup Feta Cheese Crumble or chunk as preferred.
Aromatics
- 1 small Red Onion Finely chopped; soak in cold water for milder flavor.
Herbs
- ¼ cup Fresh Parsley Chopped.
Condiments
- 3 tablespoons Olive Oil Extra virgin for best flavor.
- 2 tablespoons Lemon Juice Freshly squeezed.
Seasonings
- Salt To taste.
- Pepper To taste.
Instructions
- Wash the tomatoes and cut them into bite-sized pieces. Place in a large mixing bowl.
- Wash the cucumber, slice it in half lengthwise, and cut into half-moons. Add to the bowl.
- Finely chop the red onion and soak in cold water if desired. Add to the bowl.
- Crumble the feta cheese over the vegetables in the bowl.
- Chop the parsley and sprinkle over the salad mixture.
- In a small bowl, whisk together olive oil and lemon juice. Drizzle over the salad.
- Gently toss the salad to combine, being careful not to mash the ingredients.
- Season with salt and pepper to taste. Allow to sit for 10 minutes before serving.
- Toss again before serving to ensure even distribution of flavors.
Notes
This salad can be served chilled or at room temperature. It pairs well with grilled meats or can be enjoyed on its own.