Cucumber Salad
A refreshing and healthy cucumber salad, featuring crunchy cucumbers, sweet cherry tomatoes, and tangy feta cheese, all tossed with a light dressing.
Ingredients
Salad Ingredients
- 2 large cucumbers Wash and slice into thin rounds or half-moons.
- 1 cup cherry tomatoes, halved Use fresh and firm tomatoes.
- 1/4 medium red onion, thinly sliced Use a sharp knife for thin slices.
- 1/2 cup feta cheese, crumbled Can be swapped for goat cheese or omitted.
- 1/4 cup fresh parsley, chopped Other herbs can be substituted.
Dressing
- 3 tablespoons olive oil Extra virgin olive oil preferred.
- 2 tablespoons red wine vinegar or lemon juice Choose based on personal taste.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Wash the cucumbers thoroughly, peel if desired, then slice into thin rounds or half-moons.
- In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
- Add crumbled feta cheese and chopped parsley to the bowl.
Dressing
- In a small bowl, whisk together olive oil and red wine vinegar (or lemon juice). Season with salt and pepper to taste.
Mixing
- Drizzle the dressing over the salad and toss gently until well combined.
- Allow the salad to sit for 10-15 minutes before serving to let the flavors blend.
Notes
Best served fresh; can store in the refrigerator for up to 2 days. Avoid dressing until just before serving to prevent sogginess. Use evenly sliced cucumbers for uniform texture.