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Easy Fresh Marinated Cucumber Tomato Salad with Feta

marinated cucumber tomato salad with feta - featured image
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A refreshing and flavorful marinated cucumber tomato salad with feta cheese that gets better as it sits. Perfect for meal prep, potlucks, or a quick side dish.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 pint cherry tomatoes (about 2 cups), halved or quartered
  • 1/2 cup crumbled feta cheese (block-style packed in brine preferred)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley (flat-leaf Italian preferred)
  • 2 tablespoons chopped fresh dill (optional)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (Greek oregano preferred)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon sugar

Instructions

  1. Prep your cucumbers: Wash and pat dry cucumbers. Cut off ends, slice in half lengthwise, then slice into half-moons about 1/4-inch thick. If cucumbers seem watery, sprinkle with a pinch of salt, let sit in a colander for 10 minutes, then pat dry.
  2. Prep your tomatoes: Wash and dry cherry tomatoes. Cut each in half (or quarter if large).
  3. Slice the red onion: Cut onion in half through root end, peel, and slice into thin half-rings about 1/8-inch thick. For milder flavor, soak slices in cold water for 10 minutes, then drain and pat dry.
  4. Make the marinade: In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, pepper, and sugar. Shake or whisk until well combined and emulsified. Taste and adjust seasoning if needed.
  5. Combine everything: In a large mixing bowl, add sliced cucumbers, halved tomatoes, red onion, parsley, and dill. Pour marinade over top and gently toss until all vegetables are evenly coated.
  6. Add the feta: Gently fold in crumbled feta cheese, reserving a small handful for garnish if desired.
  7. Let it marinate: Cover the bowl and let sit at room temperature for at least 30 minutes, or refrigerate for 2 to 4 hours for best flavor. Can be made the night before.
  8. Give it a final toss: Before serving, gently stir to redistribute marinade. Taste and adjust seasoning if needed, adding extra lemon juice or salt as desired.

Notes

For best results, salt cucumbers first to prevent watery salad. Let salad marinate at least 30 minutes at room temperature or 2-4 hours in fridge. Salad keeps 3-4 days in refrigerator; flavors improve over time. Serve at cool room temperature for best flavor. Do not freeze.

Nutrition

Keywords: cucumber tomato salad, marinated salad, feta salad, easy side dish, summer salad, Greek salad, meal prep salad, healthy salad

Find it online: https://ariaappetite.com/easy-fresh-marinated-cucumber-tomato-salad-with-feta/