Description
A refreshing and vibrant Greek-inspired salad made with crisp cucumbers, juicy Roma tomatoes, red onions, and tangy apple cider vinegar. This no-cook, 10-minute side dish balances bright acidity with creamy feta cheese and optional olives for a versatile meal addition.
Ingredients
2 cucumbers, peeled and chopped into 1/4-inch slices (or 2 English cucumbers)
4 to 6 Roma tomatoes, chopped
1/2 red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons lemon juice
2 tablespoons apple cider vinegar (non-alcoholic alternative for red wine vinegar)
2 teaspoons dried oregano
1/2 cup crumbled feta cheese
Salt and black pepper to taste
Pitted black olives, optional
Fresh parsley, optional for garnish
Instructions
In a large bowl, combine cucumbers, tomatoes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, and oregano.
Pour dressing over the vegetables and gently toss to coat.
Season with salt and pepper.
Let the salad sit at room temperature for 10 minutes before chilling in the refrigerator.
Before serving, garnish with crumbled feta and, if desired, black olives or chopped parsley.
Notes
Use apple cider vinegar instead of red wine vinegar for a non-alcoholic substitute.
Let the salad rest in the refrigerator overnight for enhanced flavor.
Replace red onion slices with cooked or roasted for milder taste.
Optional: Add a handful of chickpeas for a protein boost.
Store in an airtight container for up to 3 days.
- Prep Time: 10
- Category: Lunch
- Method: Cold Mixing
- Cuisine: Greek