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Cucumber and feta salad recipe

Cucumber and feta salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cucumber salad

A bit like a Greek salad - this chunky salad doesn't need any lettuce or oil. It's full of flavour from olives, red onion and feta cheese. It's very easy to make and perfect for barbecue parties and picnics.

25 people made this

IngredientsServes: 12

  • 5 cucumbers, sliced
  • 5 large tomatoes, coarsely chopped
  • 1/2 red onion, chopped
  • 115g feta cheese, crumbled
  • 65g pitted green olives, chopped
  • 4 tablespoons red wine vinegar

MethodPrep:20min ›Ready in:20min

  1. In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (13)

by SweetBasil

Everyone enjoyed this simple yet refreshing salad. I used pitted, black kalamata olives and sprinkled about a teaspoon of dried oregano in before tossing. Will make this often this summer!-01 Jun 2004

by Peach822

Took this to a potluck yesterday and it was hardly touched. Tasted blah. Even added fresh ground pepper, and this was still unexciting.-04 Jul 2004


    • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
    • 2 large tomatoes (about 1 pound total), coarsely chopped
    • 1 bunch scallions, chopped
    • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
    • 1 7-ounce package feta, crumbled, divided
    • 1/2 cup coarsely chopped fresh mint
    • 6 tablespoons extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • Kosher salt and freshly ground black pepper
    1. Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl season dressing with salt and pepper. Pour dressing over salad toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

    Recipe Summary

    • 6 cups Pressure-Cooker Black Beans
    • 1 medium seedless cucumber, cut into 1/4-inch pieces
    • 4 1/2 ounces crumbled feta (1 cup)
    • 1/3 cup chopped cilantro, plus more for serving
    • 3 scallions, thinly sliced
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons fresh lime juice, plus wedges for serving
    • Kosher salt and freshly ground pepper

    Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper toss well to combine. Top with more cilantro and serve with lime wedges.


    Tomato Cucumber Feta Salad

    Tomato Cucumber Feta Salad is fresh, flavorful, and SO delicious! This easy summer salad recipe comes together quickly. with just a handful of ingredients. It's one of our favorite go-to salads for summer!

    I was talking with a friend the other day about the constant conundrum when eating out: do you play it safe and order something you know you'll LOVE, or do you go the adventurous route and risk being disappointed? Decisions, decisions. The struggle is real!

    I always love the idea of being adventurous. of never ordering the same thing twice. of throwing caution to the wind. Especially as a food blogger! Just think of how much inspiration I could glean if I was a no holds barred kind of restaurant-goer. The world would be my oyster.

    But alas, I'm much more likely to go the other route. The safe route. The boring route. Since I eat out so rarely, I find myself craving my go-to menu options in between visits. Would you have me deny my taste buds the deliciousness they've been longing for?? Just to see if I might like something else as much? I didn't think so.

    See, the truth about me is that I'm a go-to kind of gal. I have my go-to meals and my go-to outfits and even my go-to emojis. And as a family, we have our go-to restaurants and our go-to games and our go-to vacation spots. (which, incidentally, always seem to involve a waterpark. )

    And this Tomato Cucumber Feta Salad? Well, it's our go-to salad recipe for summer!

    You really can't beat it - it's made with just 4 main ingredients and packs SO much flavor! Best of all, it couldn't be easier to make. Tomato Cucumber Feta Salad is perfect for last minute cookouts, potlucks, or dinners with family and friends. I love that it's made with such fresh ingredients. and the homemade vinaigrette? It's to die for!

    And even though it's my go-to, it's anything but boring. No, this Tomato Cucumber Feta Salad is as interesting as salads get. and always a crowd favorite! So what about you? What are some of your favorite go-to's (recipe or otherwise?) Or are you one of those adventurous types? (Don't worry. we can still be friends!)


    Recipe Summary

    • 2 tablespoons lemon juice
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon honey
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • ¼ teaspoon poppy seed (optional)
    • 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
    • 1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
    • ⅓ cup finely chopped red onion, briefly rinsed
    • 3 tablespoons chopped fresh dill weed
    • 4 ounces feta cheese, crumbled (1 cup)

    In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.

    Cover chill up to 8 hours. Let stand 20 minutes before serving.


    Cucumber, beet and feta salad

    Salads encourage the sloth in a cook. It’s too easy to gather up a bowl full of ingredients, paying little or no attention to anything about them except that they’re conveniently at hand, slop them liberally with dressing and then toss. As if that last word wasn’t a giveaway.

    That may not be so bad in the winter, when salads act essentially as a counterpoint to the meal -- something a little crisp and fresh to contrast with the stews and roasts of the season. But in the summertime, salads are frequently the entire dinner.

    So look, we know it’s hot. But please, take a little time and give your salad the consideration it’s due. The rewards will far outweigh the small amount of effort required.

    This doesn’t mean complication and lots of ingredients. In fact, it’s just the opposite. Take a very few elements, but choose them purposefully. Pay attention to shape and color and texture, and, of course, flavor. Then arrange them to emphasize these qualities.

    Consider a simple salad of arugula and Parmesan. Toss this in a bowl and you get a delicious though not necessarily attractive mixture. The arugula and the cheese aren’t complementary shapes and anyway the Parmesan somehow invariably winds up collecting in broken pieces at the bottom of the bowl.

    But serve it on a platter and suddenly the salad’s inner beauty is revealed. Lay a base of soft dark green arugula leaves and then use a vegetable peeler to shave fragile, ivory wedges of cheese over. Hey, look what I made!

    Don’t stop at greens. Some of the most rewarding salads of the season are made with vegetables -- both raw and cooked. Add a little protein -- either bits of meat, poultry or fish, or some cheese -- and you’ve got a full dinner.

    Replace the arugula in that salad with thinly sliced fennel and mushrooms, for example, and what started out as a simple way to finish a nice meal becomes something worthy of a summer feast. It’s the interplay of textures and flavors that make it work: the crisp, aromatic fennel, the soft, earthy mushrooms and the nutty, fragile shards of Parmesan.

    In the sweet onion, avocado and shrimp salad, the contrast of textures is even more pronounced. The avocado seems even more buttery when it is paired with a crisp, slightly pungent raw onion.

    Using a raw onion this way might seem a bit disconcerting, but don’t let it scare you. Sweet onions are bred to be low in the chemical compounds that make most onions so abrasive. And after a brief, calming soak in cold water, they are mild enough to be eaten like just another crunchy vegetable.

    Though you’ll find sweet onions attributed to places from Maui to Vidalia, don’t worry too much about the specifics. With the exception of Walla Walla sweets from Washington state, all of them are exactly the same variety. And if the specific growing location really made such a huge difference, could Vidalias be grown in 20 counties? These are onions, after all, not Pinot Noir grapes.

    That same contrast of soft and crisp textures is intriguing in the beet and cucumber salad, but the big surprise is how the slightly bitter edge of the unpeeled cuke brings out the herbaceous quality that lies just under the surface of the beet’s sweetness. At least it was a surprise to me, until my daughter served me a bruschetta topped with that combination. College is good for something. What might seem like little things -- how thick the ingredients are cut, the ratio of oil to vinegar in the dressing, when you season with salt -- all turn out to have a major impact.

    Take cutting things up, for example. Sliced thin enough, even crisp vegetables such as fennel and cucumbers will turn soft and silky. Sliced thick, even mushrooms will have a bit of crunch. There is no single correct size it depends on the effect you’re after.

    The dressing needs the same kind of consideration. A salad made with mushrooms or avocado needs a little extra zip to push through these vegetables’ inherent richness. I like a 2-1 ratio of oil to acid. Since cucumbers are tart on their own, a salad dressing made for them should be a little softer, more like the traditional 3-to-1. Or maybe somewhere in between. Taste and see.

    And what kind of acid? Lemon juice? Red wine, rice or Sherry vinegar? That’s another decision.

    Whatever the dressing, don’t just pour it on. Use just enough to season the ingredients without turning them into a gloppy mess. If you’re mixing everything all at once, add half the dressing and mix that in before measuring in just as much more as you need.

    If, as in these recipes, you’re layering the elements, use a slotted spoon to move the ingredients from the mixing bowl to the serving platter, taking a moment to drain any excess dressing.

    Even something as simple as salting needs to be carefully considered. The first time I made the beet and cucumber salad, I sliced the cucumbers fairly thin and seasoned them with salt, then let them sit while I peeled and sliced the beets. By the time I was ready to finish the salad, the cucumbers had wilted into near transparency.

    Remember that salt draws moisture. So except for really dense vegetables such as avocados and cooked beets, hold off on the seasoning until you’re almost ready to serve. Unless, of course, that’s the effect you’re looking for.

    Finally, before you begin to plate the salad, think for a minute about the appearance. Most of my platters are colored or patterned, so I prefer to begin with a layer of light-colored ingredients, then add the darker ones for contrast. If you’re serving on a white platter, you might want to reverse that.


    How to Pick Out a Watermelon

    1. Pick it up. A watermelon should feel heavier than it looks no matter what the size.
    2. Look for a field spot. This spot is lighter and yellowish color. It’s the spot where the watermelon was resting on the ground and indicates that it spent more time on the vine getting sweet. If there’s no spot or if the spot is white, the watermelon was probably picked too early and is underripe.
    3. Tap or knock on the watermelon. The surface should be hard and your knuckles should bounce back after giving it a knock.
    4. Pick out a watermelon that has a dull appearance versus a shiny one. Shiny indicates that it’s underripe.

    Making this watermelon salad couldn’t be easier. The most time consuming part is cutting the watermelon. Check out this visual guide on How to Cut a Watermelon for an easy method that work well for cutting it into cubes which is what you’ll do for this salad.

    Once the watermelon is cut up, put it into a serving bowl with the sliced cucumber, cubes of feta, chopped mint and basil. Squeeze in the juice of a lime, drizzle with a little olive oil and season with salt and pepper. Toss everything together and that’s all there is to it! Simple, refreshing and it goes great with any grilled protein.


    Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

    How would you rate Smashed Cucumber Salad with Za'atar and Feta?

    So many cucumbers this time of year. Delicious summer salad to go along with anything on the grill.

    Loved this! Would use less lime next time it was a little bit too acidic for me.

    the Smashed Cucumber with Zaɺtar recipe as written here is different from the Smashed Cucumber Salad recipe shown in the accompanying video. the latter one has chili oil instead of garlic oil + zaɺtar, and there are other differences. luckily, i like both versions.

    I made with one large shallot thinly sliced instead of the garlic. Fantastic. A great summer side dish, which I'll make again & again.

    Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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    What You’ll Need To Make Israeli Salad With Feta

    This recipe calls for English (or hothouse) cucumbers, the long and thin cucumbers wrapped in plastic and often sold in packs of three. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled. To seed them, simply cut them in half lengthwise, and then use a small spoon to scrape the seeds out.

    While Israeli salad can be made with any type of tomato, I prefer grape tomatoes since they are super sweet and don’t need to be seeded. Just cut them in half and you’re good to go.


    Farro is one of my favorite grains, and it’s a great one to try if you’re tired of brown rice or quinoa. This Mediterranean Farro Salad can be served chilled or at room temperature and would be perfect for bringing to a potluck or BBQ this summer. For more farro recipes, try this Asian Farro Medley with Salmon and Farro and Sausage Stuffed Acorn Squash.

    Farro is an ancient Italian grain that has become quite popular in the US and throughout Europe in the past decade. It’s a great source of fiber, protein, and iron with a nutty flavor and chewy texture. It’s wonderful in salads, side dishes, and even soups. The pearled variety is as easy to cook as boiling pasta and only takes about 15-20 minutes. If you have never eaten farro, I highly encourage you to try it!!