Cucumbers—crunchy, cool, and surprisingly versatile—are the unsung heroes of the salad world, wouldn’t you agree? This cucumber feta salad, a delightful tangle of fresh textures and tangy bursts, is like a summer day in a bowl. I stumbled upon this refreshing recipe during a picnic at the park; the sun was blazing, and this salad was my saving grace—its crispness like a gentle breeze cutting through the heat.
Steps
- Begin by chopping and preparing all the vegetables, cheese, and herbs. Dice the English cucumber, halve the cherry tomatoes, chop the parsley, and cut the feta cheese into small cubes.
- In a large bowl, combine the diced cucumbers, halved tomatoes, diced feta cheese, and chopped parsley. This will serve as the base of your salad.
- Prepare the dressing by mixing olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Drizzle this mixture over the salad.
- Toss the salad gently until all the ingredients are well-coated with the dressing. Once combined, the salad is ready to serve. Store any leftovers in an airtight container in the refrigerator for up to five days.
Ingredients
- 1 English cucumber, diced
- 2 pints of cherry or grape tomatoes, halved
- 8 ounces of feta cheese, diced
- 1/4 cup of chopped parsley
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
FAQ
- What type of cucumber is best for this salad?
- I suggest using an English cucumber because it has fewer seeds and a thinner skin, eliminating the need to peel or deseed it. For a crunchier texture, Persian cucumbers are also a good option.
- Can I substitute regular tomatoes for cherry or grape tomatoes?
- Yes, you can use regular tomatoes. Just ensure you cut them into smaller pieces to make them easier to eat.
- What additional ingredients can I add to this feta salad?
- To change things up, consider adding red onions, Kalamata olives, capers, fresh dill or mint, sundried tomatoes, or chickpeas. For substitutions, you can use crumbled goat cheese or mozzarella balls instead of feta, and balsamic vinegar in place of red wine vinegar.
- Can I use a different dressing for the salad?
- Absolutely! Feel free to switch up the dressing according to your taste. A creamy Greek yogurt or tahini-based dressing could be a delicious alternative.
- How should I store the salad, and can I freeze it?
- Store the salad in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as cucumbers and tomatoes become watery when thawed.
Tips
- Choose the Right Cucumber: Opt for an English cucumber as it has fewer seeds and thinner skin, saving you time since there’s no need to peel or deseed it. For an even crunchier texture, consider using Persian cucumbers.
- Experiment with Add-ins: Enhance your salad by adding ingredients like red onions, Kalamata olives, capers, fresh dill, or mint. These additions can elevate the flavors and bring a new twist to your salad.
- Make Your Own Feta: Instead of buying pre-crumbled feta cheese, purchase a block and dice it yourself. This approach often results in fresher and creamier cheese, which can significantly enhance the taste and texture of your salad.
- Customize the Dressing: Feel free to experiment with different dressings. While the classic oil and vinegar works well, you could try a creamy Greek yogurt or tahini-based dressing for a different flavor profile.
Equipment
- Large Bowl: Useful for mixing and serving the salad.
- Set of Measuring Cups and Spoons: Specifically the 1/4 cup, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon for accurate measuring of ingredients.
