Cucumber Tomato Feta Salad

This Cucumber Tomato Feta Salad tosses crisp cucumber, juicy cherry tomatoes, and creamy feta in a bright lemon dill dressing for an easy summer side.

Course Salad

Cuisine Greek

Keyword Cucumber Tomato Feta Salad

Prep Time 15

Total Time 15

Servings servings

Calories 116kcal

Author Jason Decker

Ingredients

For the dressing:

1/4 cup olive oil
2 tablespoons lemon juice fresh squeezed
2 tablespoons fresh chopped dill
1 tablespoon honey
2 teaspoons minced shallot
1 clove garlic minced
1/2 teaspoon pepper
Salt to taste

For the salad:

1 pound English cucumber thinly sliced
2 pints cherry tomatoes cut in half
8 ounces feta cheese crumbled

Instructions

Whisk together the olive oil, lemon juice, dill, honey, shallot, garlic, and pepper in a large bowl.
1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons fresh chopped dill, 1 tablespoon honey, 2 teaspoons minced shallot, 1 clove garlic, 1/2 teaspoon pepper
Add the cucumber, tomatoes, and feta and stir to combine well.
1 pound English cucumber, 2 pints cherry tomatoes, 8 ounces feta cheese
Taste and add salt if necessary. Serve immediately or chill until serving.
Salt to taste

Notes

Use a large mixing bowl to make sure everything mixes easily.
Use a mandoline if you have one to slice cucumbers evenly.
For fewer seeds and a crisp crunch, stick with English cucumbers or Persian cucumbers.
Want more zing? Add a splash of red wine vinegar to the dressing.
Chill the salad for 30 minutes before serving for the best flavor.
Add the feta last and gently stir to keep the pieces from breaking up too much.

Nutrition