The Athenian Summer Salad Crisp Cucumber Sweet Tomato and Salty Feta

Crisp Cucumber Tomato Feta Salad

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:0

Servings:4 servings

Ingredients:

• 2 medium Cucumbers (English or Persian), peeled, deseeded, and diced
• 1 pint Cherry or Grape Tomatoes, halved or quartered
• 1/2 medium Red Onion, finely sliced or diced
• 4 oz Feta Cheese, cut into large cubes or crumbled
• 1/2 cup Kalamata Olives, pitted
• 1/4 cup Fresh Parsley, roughly chopped
• 1/2 tsp Salt (for draining)
• 1/4 cup Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Red Wine Vinegar
• 1 tsp Fresh Lemon Juice
• 1 tsp Dried Oregano
• 1/4 tsp Fine Sea Salt
• 1/4 tsp Freshly Ground Black Pepper
• Pinch Sugar or Honey (Optional)

Instructions:

• Prep the Vegetables for Optimal Crispness: Place the diced cucumbers and halved tomatoes into a colander set over a large bowl. Sprinkle lightly with 1/2 tsp of salt. Let the vegetables sit for 15–20 minutes to draw out excess water.
• Rinse and Combine: Lightly rinse the vegetables under cold water and pat them dry. Transfer to a clean large mixing bowl. Add the sliced red onion and the olives.
• Whisk the Vinaigrette: In a small bowl or jar, combine the EVOO, red wine vinegar, lemon juice, dried oregano, salt, pepper, and the pinch of sugar/honey (if using). Whisk vigorously until slightly emulsified. Taste and adjust seasoning.
• Assembly and Marination: Pour roughly three-quarters of the vinaigrette over the vegetables (excluding the Feta). Gently toss to coat evenly. Cover the bowl and refrigerate for a minimum of 30 minutes to allow flavors to blend.
• Final Touches and Serving: Just before serving, gently fold in the cubed Feta cheese. Transfer the salad to a serving dish, drizzle with the remaining dressing (if needed), and garnish generously with the chopped fresh parsley. Serve immediately.

Nutrition Facts

Calories	1110 kcal
Protein	13.5 g
Fat	13.1 g
Carbs	70.6 g
Fiber	19.0 g
Sodium	10618 mg

Recipe Info

Category	Salad
Cuisine	Greek

Unlocking the Secret to the Ultimate Crispness in This Salad

The difference between a serviceable, damp vegetable medley and a truly spectacular Cucumber Tomato and Feta Salad often comes down to one simple, professional technique: proper drainage.

Many home cooks struggle with achieving that perfect, vibrant texture, resulting in a watery pool at the bottom of the serving bowl. We solve this critical issue right at the start, ensuring every bite is crisp, concentrated in flavor, and perfectly capable of standing up to the punchy red wine vinaigrette.

The Magic of Salting Your Vegetables: Preventing a Soggy Base

Cucumbers and tomatoes, while delicious, are primarily water. When chopped and mixed, they immediately start releasing that moisture, diluting the flavor of the dressing and turning your beautiful side dish into soup within an hour. The secret lies in a brief, strategic salt application.

By tossing the diced cucumbers and halved tomatoes with just 1/2 teaspoon of salt and allowing them to rest in a colander for 15 to 20 minutes, we employ osmosis to draw out the excess liquid.

This crucial passive prep time concentrates the natural sweetness of the produce and eliminates any risk of a soggy base. Once drained, a quick pat-down with a paper towel removes any residual moisture and salt, leaving your vegetables firm and ready for assembly.

Is This Truly the Best Cucumber Tomato and Feta Salad Recipe?

We confidently say yes, precisely because of this texture focused approach combined with quality ingredients. This Mediterranean Salad is inherently simple, requiring only 15 minutes of active preparation time, making it ideal for a last minute addition to any meal.

This specific Cucumber Tomato and Feta Salad Recipe elevates itself beyond the standard potluck offering by prioritizing flavor complexity using high quality Kalamata olives for salinity and integrating finely sliced red onion, which softens and sweetens beautifully during the subsequent chilling period.

Why the Vinaigrette Matters: Ditching the Store Bought Bottle

A complex, homemade dressing is non-negotiable for this dish. Store bought bottles often contain unnecessary stabilizers and sugars that mute the fresh flavors. Our Cucumber Tomato and Feta Salad Dressing utilizes a classic Athenian blend of 1/4 cup of the finest extra virgin olive oil and 2 tablespoons of sharp red wine vinegar, accented by fresh lemon juice and fragrant dried Greek oregano.

Whisking these ingredients vigorously until slightly emufied creates a tangy, cohesive liquid. A tiny pinch of sugar or honey can be added if your tomatoes aren't particularly sweet, ensuring the acidity is perfectly balanced.

Essential Components for Your Athenian Summer Salad

The beauty of this classic side lies in the interplay between its few, high quality elements. Unlike recipes heavy on fillers, this preparation relies on sourcing excellence in every single component.

The Definitive Ingredient Checklist

To create this vibrant dish, you’ll need two medium English or Persian cucumbers, about one pint of ripe cherry or grape tomatoes, and a half of a medium red onion. The inclusion of the onion transforms this into a highly flavorful Cucumber Tomato Onion and Feta Salad , providing a necessary, savory bite.

For salinity, gather 1/2 cup of pitted Kalamata olives and 4 ounces of high quality Feta. Finally, the dressing components extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper round out the simple, yet powerful, list.

Sourcing the Star: Choosing Authentic Block Feta

The Feta cheese is the defining element of this dish, lending its signature salty, creamy tang. To achieve the best texture and moisture, it is imperative to use Feta sold in a block and stored in brine.

Avoid pre-crumbled varieties, which tend to be dry, chalky, and often lack the depth of flavor required for a true Greek Cucumber Tomato and Feta Salad . Using a block allows you to cut the cheese into appealing, substantial cubes or large crumbles just before serving, preventing it from dissolving into the dressing prematurely.

This ensures a creamy, satisfying burst of saltiness in every forkful of the finished Cucumber Tomato and Feta Cheese Salad .

Tools of the Trade: Equipment You Will Need

This recipe is simple enough to require minimal specialized equipment. A sharp chef’s knife and a reliable cutting board are essential for uniform dicing. You will need a large mixing bowl for the final assembly, a small whisk or fork for emufying the dressing, and most importantly for the success of Step 1 a colander or fine mesh sieve set over a separate bowl to facilitate the vegetable draining process.

Related Recipes Worth Trying

• Greek Gyro Meatloaf The Hellenic Hybrid with a Tangy Feta Swirl — Ditch the dull dinner This Greek Gyro Meatloaf recipe delivers perfectly moist seasoned lamb and beef baked around a tangy Feta swirl An unforgettable...
• Ultimate Fudgy Mint Brownies with Glossy Ganache and Mint Frosting — These classic Mint Brownies are pure decadence Get that truly fudgy base no cakey nonsense topped with vibrant mint buttercream and mirrorshine chocolate...
• Proper Comfort Cheesy Creamy Crockpot Potato Soup Easy HandsOff — This easy Crockpot Potato Soup is pure culinary magic We use cream cheese and a crucial bacon sear to build a thick smoky Loaded Baked Potato Soup flavour...

Crafting the Perfect Cucumber Tomato and Feta Salad: Step-by-Step Directions

Precision in timing and order is key to locking in the vibrant flavors and crisp texture of this simple salad.

Step 1: Preparing and Draining the Produce

Begin by peeling, deselecting, and dicing your two cucumbers and halving your pint of tomatoes. Place the cut produce immediately into the colander, then sprinkle with 1/2 teaspoon of salt. Allow this mixture to sit for 15 minutes. While the vegetables drain, thinly slice the red onion.

If you prefer a milder onion flavor, soak the slices in ice water for ten minutes before thoroughly patting them dry. After the drainage period, lightly rinse the salted cucumbers and tomatoes under cool water to remove excess salt, then gently pat them dry before transferring them to your main mixing bowl along with the sliced red onion and Kalamata olives.

Step 2: Whisking the Vibrant Red Wine Vinaigrette

In a separate small jar or bowl, combine 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of lemon juice, 1 teaspoon of dried oregano, and the measured salt and pepper.

Whisk vigorously for about 30 seconds until the mixture thickens slightly and looks opaque, rather than seeing clearly separated oil and vinegar layers. Be sure to rub the dried oregano between your palms before adding it; this simple trick releases its potent essential oils, maximizing its fragrant depth.

Taste the dressing and adjust the seasoning as necessary for brightness and tang.

Step 3: The Final Toss and Presentation Tips

Pour approximately three quarters of the prepared dressing over the vegetables and olives, leaving the Feta aside for now. Gently toss the ingredients until they are evenly coated. Cover the bowl and transfer it to the refrigerator for a minimum of 30 minutes.

This chilling period is essential; it allows the vinaigrette to truly permeate the vegetables and also softens the sharpness of the raw red onion. Just before you are ready to serve, drain the 4 ounces of block Feta, cut it into large cubes, and gently fold it into the chilled salad mixture.

Transfer the completed salad to a serving dish, drizzle any remaining dressing over the top, and finish with a generous scattering of fresh, chopped parsley.

Troubleshooting Common Salad Mishaps

The most common failure point is rushing the drainage step (Step 1). If the produce is not allowed sufficient time to release its water, the salad will become thin and diluted, regardless of how good your Cucumber Tomato and Feta Salad Dressing is.

Another mistake is adding the Feta too early; the acid in the dressing will cause the cheese to prematurely break down and turn mushy. Always ensure the Feta is the very last ingredient folded in.

Tips, Tricks, and Customizations for Your Greek Inspired Side Dish

This recipe is incredibly flexible, transitioning seamlessly from a quick weeknight item to a substantial entertaining platter with just a few simple adjustments.

Can I Prep This Cucumber Tomato and Feta Salad Ahead of Time?

Yes, this salad holds up remarkably well, provided you follow one cardinal rule. You may complete Steps 1 through 3 (preparation, dressing, and chilling of the vegetables) up to 24 hours in advance. The chilling time actually improves the flavor of the vegetables and red onion.

However, you must store the Feta cheese separately and only fold it into the vegetables about five minutes before you plan to serve. This strategy ensures the Feta remains intact and the salad retains its optimal texture.

Serving Suggestions: Pairing Your Fresh Salad

The Athenian Summer Salad is the quintessential Summer Lunch and the perfect accompaniment for virtually any grilled dish. It shines brightest when served among BBQ Sides , contrasting beautifully with richer flavors like grilled marinated chicken skewers (souvlaki) or fatty, seared lamb chops.

For the best experience, offer warm, lightly charred pita bread or a crusty baguette alongside, ensuring guests can sop up the delicious olive oil and vinegar laced juices remaining at the bottom of the bowl.

Scaling the Recipe: Adjustments for a Crowd

The listed recipe yields four generous side servings. To scale up for a larger event, maintain the ratio of 1 part dressing to 4 parts main salad components. If preparing for a very large gathering, ensure you have sufficient equipment; multiple colanders may be required to efficiently salt and drain massive quantities of cucumbers and tomatoes simultaneously, preventing moisture retention in the lower layers of the produce.

Understanding the Nutritional Breakdown

This refreshing Mediterranean Salad offers substantial nutritional benefits. Based on four servings, the estimated calorie count is low (around 220 kcal per serving), with the majority of the 18g of fat coming from heart healthy monounsaturated fats found in the extra virgin olive oil.

It is naturally low in carbohydrates and high in protein (7g) thanks to the inclusion of Feta. Given that Feta and Kalamata olives are inherently high in sodium, those monitoring salt intake should taste the salad before adding the final measured teaspoon of salt to the dressing.