Cucumber, Tomato, and Feta Salad

Prep Time: 15 minutes

Cook Time: 0 minutes

Serves: 2

Level: Easy

About the Recipe

This recipe is a great salad that can be used as a side or a main dish - add more protein (cooked salmon, shrimp, or chicken would be great). The dressing makes more than you need, but just store it in fridge for the next salad.

1. IAbout the Recipe
2. IIIngredients
3. IIIPreparation

Ingredients

DRESSING:

• ¼ cup red wine or apple cider vinegar

• 2 teaspoons freshly squeezed lemon juice

• 2 teaspoons honey

• 1 clove garlic, minced

• 1 ½ teaspoons dried oregano

• ⅓ cup extra-virgin olive oil

SALAD MIX:

• 1 large English cucumber, cut into bite-size chunks

• 1 cup halved cherry tomatoes

• ¼ sliced (thin) red onion

• sliced black or Kalamata olives (optional)

• ¼ (15-oz.) can chickpeas, rinsed and drained (optional)

• ¼ cup crumbled feta cheese

Preparation

1. In a small bowl, whisk together the vinegar, lemon juice, honey, garlic and oregano. While whisking, stream in the olive oil until emulsified (this just means mix so they don't separate - a blender makes this step easy if you don't want to whisk a lot.) Taste and season the dressing with salt and pepper, as needed. When you add salt and pepper, less is more - you can add in small increments (¼ teaspoon at a time) and mix; then taste and add again until it's good to you. This will prevent it from being too salty, which is a common beginner mistake. And use Kosher salt (not table iodized salt). (Note: You can also put this mixture in a jar with a lid and shake vigorously until the liquids do not separate when you set it down.)

2. Combine the cucumbers, tomatoes, red onions, olives and chickpeas (if you're using them) in a large bowl or container. I like using a container with a lid so that when you add the dressing, you can shake it up and distribute the dressing all over the salad. This mixture makes 2 salads.

3. Add the dressing and toss to combine. You will not use all the dressing - the dressing will cover this salad mix 3 times, so use what you want and set the remaining dressing in the fridge for another day.

4. Then add the feta cheese - you can use crumbled or chunks.

5. Note: I like to keep salad mix and dressing separate and then toss when ready to eat. If you're on the go, I would add feta cubes before tossing.

6. Add in protein if you want. If you do, you'll use a little more dressing.