Description
Skip the soggy store-bought salads and bring the Mediterranean to your kitchen with this bright, crisp cucumber tomato salad that takes just 10 minutes to throw together but tastes like vacation.
Ingredients
Scale
- 2 large cucumbers (approximately 1 pound/450g), sliced into half-moons
- 4 medium tomatoes (approximately 1 pound/450g), cut into chunks or wedges
- 1 medium red onion (approximately 6 oz/170g), thinly sliced
- 1/2 cup (120g) kalamata olives, pitted and halved
- 4 oz (115g) feta cheese, crumbled (optional)
- 1/4 cup (15g) fresh parsley, chopped
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5g) dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Slice cucumbers into half-moons, cut tomatoes into chunks, and thinly slice the red onion. Place in a large bowl.
- Add the kalamata olives, crumbled feta cheese (if using), and chopped fresh parsley to the bowl with the vegetables.
- Make the dressing by whisking together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.
- Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Let the salad rest for 15-30 minutes at room temperature to allow flavors to develop.
- Transfer to a serving dish, garnish with additional parsley if desired, and serve with crusty bread on the side.