Description
A simple red wine vinaigrette is paired with succulent veggies and tangy cheese in this wholesome Mediterranean side dish. Your first helping of Cucumber Tomato Feta Salad is sure to spark an obsession!
Ingredients
Scale
For the Cucumber Tomato Salad
- 2 cups 1/4″ cube roma tomatoes
- 4 cups english cucumber, cut into half-moon shapes
- 1/2 cup thinly sliced red onion
- 1 cup feta cheese, cut into 1/4” cubes
For the Red Wine Vinaigrette
- 1 garlic clove, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 tablespoon dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt to taste
Instructions
- To a small bowl, add garlic, oregano, basil, dijon mustard, red wine vinegar, lemon juice, olive oil and salt to taste. Whisk together and set aside,
- To a large bowl add cucumber, tomato, feta cheese and red onion.
- Drizzle the vinaigrette over the cucumber bowl and gently toss to coat everything.
- Store in fridge until ready to serve.
Notes
- To Make Ahead: Hold off on adding vinaigrette. Instead, refrigerate salad and dressing in separate airtight containers. Combine when ready to serve.
- To Store Extras: Refrigerate leftover salad in an airtight container for up to 3 days. If possible, store vinaigrette separately to better preserve veggies. Dressing will last for an extra day on its own. Do not freeze either component.
Nutrition
- Serving Size: 1 cup
- Calories: 133
- Sugar: 2 g
- Sodium: 296 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 17 mg
