Description

A crisp, refreshing, and easy-to-make side dish featuring vine-ripened tomatoes, crunchy cucumbers, and sharp red onion, dressed with olive oil and red wine vinegar.

Ingredients

Scale

1 pound ripe tomatoes (Roma or beefsteak), chopped into bite-sized chunks
2 medium cucumbers (English or Persian), sliced into half-moons
1 small red onion, thinly sliced into half-moons
1/2 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt (divided)
1/4 teaspoon freshly ground black pepper

Instructions

Place sliced cucumbers in a colander, sprinkle with 1/2 teaspoon of salt, and let sit for 10 minutes to draw out excess water.
Rinse the cucumbers and pat them dry thoroughly with paper towels.
While cucumbers are salting, slice the red onion into thin half-moons and chop the tomatoes into 1-inch chunks.
In a small bowl, whisk together olive oil, red wine vinegar, remaining 1/2 teaspoon of salt, and black pepper until emulsified.
In a large mixing bowl, combine the dried cucumbers, sliced onions, and chopped tomatoes.
Pour the dressing over the vegetables and sprinkle with fresh dill and crumbled feta cheese.
Gently toss everything together until evenly coated, being careful not to break the tomatoes.
Let the salad rest for at least 10 minutes to allow flavors to meld before serving.

Notes

Salting the cucumbers is crucial to remove excess water and keep the salad crisp. If using standard cucumbers with thick skins, peel them partially. For a vegan version, omit the feta or use a vegan alternative. The salad is best served fresh but can be stored in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8
Sodium: 350
Fat: 14
Saturated Fat: 4
Carbohydrates: 12
Fiber: 2
Protein: 4

Keywords: tomato cucumber salad, summer salad, healthy side dish, gluten-free, quick recipes, vegetarian, no-cook salad