Crispy Cucumber Tomato Salad
This Crispy Cucumber Tomato Feta Salad with Lemon Dressing is the kind of fresh side I make when I want something bright, simple, and full of crunch. The lemon dressing ties everything together with just the right amount of tang, while the feta adds a creamy, salty finish.
Ingredients
- 2 cucumbers sliced
- 2 cups cherry tomatoes halved
- 0.5 small red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 2 tablespoons fresh parsley or dill chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 small garlic clove finely grated or minced
- Salt to taste
- Black pepper to taste
Instructions
- Wash and dry the cucumbers and tomatoes. Slice the cucumbers into thin rounds or half-moons, then cut the tomatoes into bite-sized pieces if needed. Thinly slice the red onion and chop the herbs.
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey, garlic, salt, and black pepper until the dressing looks smooth and slightly thickened.
- Add the cucumbers, tomatoes, onion, and herbs to a large bowl. Pour the dressing over the top and toss gently so everything is coated without bruising the vegetables.
- Sprinkle the feta over the salad last so it stays a little chunky and creamy. Give the salad one more very gentle toss, or leave the feta on top for a prettier presentation.
- For the best texture, serve the salad soon after tossing so the cucumbers stay crisp and the tomatoes stay juicy.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften a bit as they sit, but the flavor stays delicious. This salad does not need reheating, just give it a gentle toss before serving again.