Greek Tomato and Cucumber Salad with Lemon Vinaigrette
Greek tomato and cucumber salad combines fresh cucumbers, tomatoes, red onion, feta, and Kalamata olives with a light lemon-olive oil dressing. This easy salad is fresh, crisp, and goes great with any of the Mediterranean-inspired dishes.
Servings 4 servings
Ingredients
- 4 Persian cucumbers diced
- 4 medium tomatoes diced
- 1 small red onion diced
- ½ cup fresh feta cheese
- ¼ cup Kalamata olives cut into quarters
- 2 sprigs fresh parsley chopped finely
Greek Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 garlic cloves minced
Instructions
- In a small bowl, combine ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons sea salt, ½ teaspoon dried basil, ½ teaspoon dried oregano, and 2 garlic cloves. Whisk to combine and set aside.
- In a large bowl, add the diced 4 Persian cucumbers, 4 medium tomatoes, 1 small red onion, ½ cup fresh feta cheese, and ¼ cup Kalamata olives.
- Pour the dressing over the salad and stir to combine.
Notes
Storage: This salad is best enjoyed fresh as the tomatoes and cucumbers will start to release juices immediately. But if needed, store in the container in the refrigerator for up to 2 days.
Helpful Tips:
- Dice into uniform pieces. You want a good balance of cucumber, tomato, onion, feta, and olive in each bite.
- Whisk the dressing thoroughly before pouring it over the salad to make sure the garlic and herbs are evenly distributed.
- Consider cutting vegetables into larger pieces to help prevent a watery salad. In the video, the cucumber is spiralized, and the tomatoes are cut into wedges.
Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 1522mg | Potassium: 778mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1401IU | Vitamin C: 33mg | Calcium: 169mg | Iron: 2mg