Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Start by washing the cucumbers and cherry tomatoes thoroughly. Thinly slice the cucumbers and halve the cherry tomatoes. Slice the red onion into thin rings. Chop the fresh parsley finely.
- In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and chopped parsley. Break the feta cheese into bite-sized pieces and add to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the vegetables and cheese.
- Gently toss all ingredients until evenly coated. Let sit for about 10 minutes to enhance flavors or chill in the refrigerator for up to 2 hours. Serve immediately or chilled.
Notes
- Use fresh, high-quality feta cheese for authentic taste.
- Chill the salad before serving for enhanced freshness.
- Adjust vinegar and olive oil quantities to suit your flavor preference.
- Add herbs like dill or mint for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg