Ingredients
Scale
- 2 cups cucumber, chopped into bite size pieces, about 2 persian cucumbers
- 2 cups cherry tomatoes, halved
- ½ cup feta cheese, cut into small cubes
- 1/3 cup pitted kalamata olives, sliced
- ¼ cup red onion, diced
Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine 2 cups chopped cucumber, 2 cups halved cherry tomatoes, 1/3 cup kalamata olives, and ¼ cup diced red onion.
- In a small bowl, whisk together 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Pour the dressing over the salad and gently toss to coat.
- Add ½ cup cubed feta and gently toss again, avoiding crumbling the feta.
- Let sit for at least 30 minutes in the fridge before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Category: Side Dishes
- Method: No Heat
- Cuisine: Greek