This vibrant Mediterranean Cucumber & Tomato Salad is bursting with fresh veggies, tangy olives, and creamy feta, all tossed in a flavorful herb dressing. It’s a quick and easy side dish perfect for summer lunches, picnics, or Mediterranean-inspired dinners. With colorful peppers, crisp cucumbers, and a creamy vinaigrette, every bite delivers a fresh, zesty crunch.
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Mediterranean Cucumber & Tomato Salad with Creamy Feta Herb Dressing
Yields approximately 4 servings as a side dish or 2 servings if enjoyed as a light main course
Salad Ingredients:
1 cup mini cucumbers, thickly sliced
1 cup cherry or grape tomatoes, halved (red, yellow, and orange for color)
½ red bell pepper, sliced
½ yellow bell pepper, sliced
¼ red onion, thinly sliced
½ cup green olives, sliced
¼ cup feta cheese, crumbled
2 tbsp fresh basil, chiffonade (thinly sliced)
For the Creamy Feta Herb Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp crumbled feta cheese
1 small garlic clove, minced
½ tsp dried oregano
½ tsp Dijon mustard (optional for creaminess)
Salt & pepper to taste
Yields approximately 4 servings as a side dish or 2 servings if enjoyed as a light main course
Salad Ingredients:
1 cup mini cucumbers, thickly sliced
1 cup cherry or grape tomatoes, halved (red, yellow, and orange for color)
½ red bell pepper, sliced
½ yellow bell pepper, sliced
¼ red onion, thinly sliced
½ cup green olives, sliced
¼ cup feta cheese, crumbled
2 tbsp fresh basil, chiffonade (thinly sliced)
For the Creamy Feta Herb Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp crumbled feta cheese
1 small garlic clove, minced
½ tsp dried oregano
½ tsp Dijon mustard (optional for creaminess)
Salt & pepper to taste
Directions:
Prep the veggies: Wash and chop all vegetables as described above. Place in a large mixing bowl.
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, feta, garlic, oregano, Dijon (if using), salt, and pepper until creamy and slightly thick.
Toss and serve: Pour the dressing over the vegetables and gently toss to coat. Let it sit for 5–10 minutes to absorb flavors. Serve chilled or at room temperature.
Prep the veggies: Wash and chop all vegetables as described above. Place in a large mixing bowl.
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, feta, garlic, oregano, Dijon (if using), salt, and pepper until creamy and slightly thick.
Toss and serve: Pour the dressing over the vegetables and gently toss to coat. Let it sit for 5–10 minutes to absorb flavors. Serve chilled or at room temperature.
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