Cucumber Tomato Feta Salad
Fresh Cucumber Tomato Feta Salad tossed with a simple olive oil dressing, fresh garlic, and dill. 10 minute lunch or side dish!
Servings: 8 servings
Calories: 121kcal
Ingredients
- 1 1/2 English cucumber chopped
- 3 medium tomatoes chopped
- 1 cup feta cheese cubed
- 3/4 cup red onion finely chopped
- 1/4 cup dill finely chopped
- 1 garlic clove grated
- 3 tablespoons olive oil extra virgin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, add olive oil, garlic clove, salt and pepper. Whisk with a fork.
- Then add cucumbers, tomatoes, feta cheese, red onion and dill.
- Stir gently with a large spoon until well combined. Adjust seasonings to taste, if you wish.
- Salad tastes best when served within a few hours.
Notes
- Store: Refrigerate salad for up to 24 hours.
- Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, garlic, salt and pepper right before serving.
- Best tomatoes to use: In summer heirloom varieties and tomatoes on the vine tomatoes are the best when it comes to store-bought tomatoes.
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 367mg | Fiber: 1g | Sugar: 3g