Cucumber Tomato Feta Salad
With the temperature rising and barbecue season in full swing, this refreshing Cucumber Tomato Feta Salad is just what you need! An easy, keto-friendly and gluten-free summer salad that delivers a whole lot of flavour and nutrition.
Ready in under 10 minutes using simple ingredients, this salad can be thrown together at the last minute and served as a healthy side to your main or on its own as a light lunch.
Eating well doesn’t have to take a lot of time or effort, and this salad proves that in a BIG way. With just a few veggies, some feta and a simple dressing, you can have a healthy dish ready in under 10 minutes!
Begin by chopping the cucumber, onion, pepper and feta cheese into similar-sized pieces, as pictured above. If you don’t like big pieces of feta, you can crumble it into the salad instead. Add the vegetables and cheese to a large bowl and set aside.
Next, whisk the dressing ingredients together in a small bowl and pour it over the salad. Using a wooden spoon, gently mix the salad until everything is combined.
Tomatoes pack a powerful punch in the nutrition department and are worthy of special recognition here for their many health benefits.
For starters, tomatoes are loaded with an antioxidant called lycopene, which may reduce the risk of both heart disease and cancer. Lycopene is in highest concentrations in the skins, which is why it’s important to eat the whole tomato!
Tomatoes are also rich in beta carotene, which is converted to vitamin A in the body. Vitamin A is essential in maintaining good vision, a healthy immune system and functioning organs.
Which feta cheese is best for salads?
Not all fetas are created equal. You can buy sheep’s milk feta, which is the classic version and often the sharpest. Or you can buy cow’s or goat’s milk feta for a more mild taste.
Feta also differs based on the region it comes from, with Greek feta being the most popular choice. Greek feta is often the sharpest and most flavourful variety you’ll find. It also has a texture that lends itself especially well to salads- crumbly and somewhat fine!
I use sheep’s milk Greek feta for this salad because it adds a nice salty dimension to the dish and is firm enough to hold its shape when cubed. A softer feta can be used, but will create a creamy texture when mixed in with the vegetables and dressing.
If you make this Cucumber Tomato Feta Salad, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!
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Cucumber Tomato Feta Salad
- 1 pint of cherry tomatoes, halved or quartered
- 1 cucumber, diced; about 250g
- 1 small red onion, diced; about 100g
- 1 bell pepper, diced; about 225g
- 250g feta cheese, cubed
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- Add all vegetables and feta cheese to a large bowl and stir gently to combine.
- Whisk the dressing ingredients in a small bowl and pour evenly over the vegetables and feta. Toss gently to combine.