Ingredients
2 medium English cucumbers, halved, seeded, and finely chopped
4 medium ripe tomatoes, finely chopped
1/4 cup red onion, finely chopped (optional)
200g crumbled feta cheese
1/3 cup pitted Kalamata olives, chopped
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh parsley, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp capers (optional, for added brininess)
Instructions
Thoroughly dry chopped cucumbers and tomatoes with a towel to remove excess moisture.
In a large bowl, combine cucumbers, tomatoes, red onion (if using), and chopped olives.
In a small bowl, whisk olive oil, lemon juice, parsley, oregano, salt, and pepper to create the dressing.
Pour dressing over salad and gently toss until evenly coated.
Stir in crumbled feta. Let rest for 10 minutes to meld flavors.
Adjust seasoning before serving.
Notes
Use an English (huli) cucumber for less seedy texture. Substitute regular cucumbers if unavailable.
For a vegan version, omit feta or use vegan alternative.
Cover and refrigerate for up to 1 day; stir before serving if needed.
Add capers or sun-dried tomatoes for extra complexity.
- Prep Time: 15
- Category: Mediterranean Table
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg