logo
  • Home
  • Grocery List
Your Library

Cucumber, Tomato, and Feta Salad

By
Swati Sankar
Washington, D.C.
Made it!
Log In to mark as Made
2 Servings
15 min
Foodys made it 0 time
No ratings yet
Img Preview
Prep ahead: Prepare up to 2 days in advance. Will keep for 5 days.
EasyEasyQuickEasy CleanupPrep AheadGood for LeftoversWeeknight DinnerUnder 30 minutesMediterraneanGreekVegetarianVeganRawPlant BasedHealthySoy-FreeNut-FreeGluten-FreePacked LunchWeekendWeeknightWeekdaySide DishDinnerFor TwoFor OneAppetizer

I love salads that are big on chopped veggies versus leafy greens. I find them much more enjoyable and filling, and something I actually want to eat!

This is a salad I frequently meal prep to enjoy throughout the week. It's easy to put together on Sunday for quick weekday lunches.

Ingredients

Salad
1
cucumber, diced
1
box
cherry tomatoes, halved
1
shallot, diced
1/2
cup
crumbled feta
Add more as needed. Use vegan feta if desired.
Dressing
1/4
cup
extra virgin olive oil
1/4
cup
lemon juice
Substitute: red wine vinegar
2
cloves
garlic, minced
1/3
cup
fresh dill, chopped
1
teaspoon
dried oregano
as needed
salt
as needed
pepper
as needed
crushed red pepper

Directions

Step 1

Combine all the salad ingredients in a medium bowl or container. Lightly season with salt and pepper to taste.

Step 2

Whisk or shake the dressing ingredients until emulsified. Adjust seasonings to taste.

Step 3

Add the dressing to the salad and toss to combine. I like the extra amount of dressing since this salad "marinates," but feel free to hold back some dressing according to your tastes.

Step 4

For best results, refrigerate overnight, but can be enjoyed immediately.