This Greek Cucumber and Tomato Salad is a vibrant and invigorating dish that captures the essence of Mediterranean flavors. The crispness of fresh cucumbers and juicy cherry tomatoes is beautifully complemented by the tangy red wine vinegar and fragrant oregano. Kalamata olives add a briny depth, while crumbled feta cheese provides a creamy, salty finish. Perfect as a refreshing side or a light main course, this salad not only delights the taste buds but also offers a burst of color and freshness to your table. Whether served at a summer picnic or as a quick weekday lunch, it’s sure to be a hit with anyone who loves the bright, bold flavors of Greek cuisin
Ingredients:
- 2 large cucumbers, peeled and sliced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Vegetables: In a large bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and Kalamata olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Toss the Salad: Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
- Add Feta and Garnish: Sprinkle the crumbled feta cheese over the salad and garnish with chopped fresh parsley.
- Serve: Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld. Enjoy!
