A twist on a classic picnic salad. Made with a slightly lemony vinaigrette and garnished with feta cheese, this salad is great with grilled meats on hot summer days. And there is no cooking to heat up the kitchen.
I like to keep ingredients for this salad on hand for an easy to make last-minute side dish. Most of the ingredients are shelf-stable, and feta cheese stores really well in the freezer.
With tomato season in full swing here, this salad makes a frequent appearance at our dinner table. It is perfect for serving with just about any grilled meat or fish. It is also a great partner with soups, sandwiches, or quiche for a quick summer meal.
I love to use mini cucumbers in this salad, or the long seedless English cucumbers. The skins are thin and provide a great contrasting color and crunch to the salad. Regular cucumbers are often too seedy and have much tougher skins.
I usually serve the feta cheese on the side. It becomes mushy if left in the salad for too long.
Greek Tomato Cucumber Salad
3-4 tomatoes, chopped
4-6 mini cucumbers or 1 English seedless cucumber, chopped
½ red pepper, chopped
1 small red onion, chopped
4 oz feta cheese, crumbled
¼ cup olive oil
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
1 Tbs fresh oregano, finely chopped (or ½ tsp dried)
½ tsp Greek seasoning
½ tsp kosher salt
½ tsp fresh ground black pepper
Combine chopped tomatoes, cucumbers, red pepper, and onion. Stir together dressing ingredients. Pour over salad. Stir in feta just before serving (or serve feta on the side).
Serve right away or refrigerate.