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Cucumber Feta Salad

A crisp and refreshing salad featuring sliced cucumbers, sweet cherry tomatoes, and tangy feta cheese tossed in an oregano vinaigrette.

15 minEasyServes 4180 cal/serving

GreekSaladNo-CookVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

  • 2 English cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

  2. 2

    Add 2 sliced English cucumber, 1 cup halved cherry tomatoes, 1/2 cup halved pitted Kalamata olives, and 1/2 cup thinly sliced red onion to the dressing.

  3. 3

    Toss gently to combine all ingredients thoroughly.

  4. 4

    Top with 1/2 cup crumbled feta cheese right before serving.

Questions

Can I make Cucumber Feta Salad dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Cucumber Feta Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cucumber Feta Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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