Introduction
This Tomato Cucumber Salad with Feta is a lesson in simplicity, where a handful of fresh ingredients are transformed by time and good olive oil. You’ll love how the salt draws out the natural juices from the tomatoes and cucumbers, creating a light, savory dressing right in the bowl. It’s the perfect make-ahead side that only gets more flavorful as it rests.
Prep & Cook Time
Prep Time: 7 minutes
Cook Time: 30 minutes (marinating time)
Total Time: 37 minutes
Servings: 6
Ingredients
- 4 vine ripe tomatoes (sliced into wedges)
- 1 cucumber (small, sliced)
- 1/3 red onion (sliced into half moons)
- 1/3 cup feta cheese (crumbled)
- 4 Tbsp olive oil
- 2 tsp coarse sea salt
- 2 tsp freshly ground black pepper
Instructions
- In a large mixing bowl, combine the tomato wedges, sliced cucumber, and red onion.
- Drizzle the olive oil over the vegetables and sprinkle with the coarse sea salt and black pepper.
- Toss everything gently but thoroughly until the vegetables are evenly coated in the oil and seasonings.
- Let the salad sit at room temperature for 30 minutes, tossing once or twice during this time. This allows the salt to pull the juices from the tomatoes and cucumber.
- Just before serving, sprinkle the crumbled feta cheese over the top and give the salad one final gentle toss.
Variations
- Deconstructed Platter: Arrange the tomato wedges, cucumber slices, and onion on a serving platter. Drizzle with the oil, season, and top with feta for a beautiful presentation.
- Macerated Base: For a more pronounced dressing, complete steps 1-3, then let the vegetables marinate for the full 30 minutes before adding the feta and serving.
- Serving Vessel: Serve the salad in a shallow bowl to collect all the delicious juices at the bottom, perfect for dipping crusty bread.
- Chilled Option: For a crisper texture, refrigerate the tossed vegetables (without feta) for 30 minutes instead of resting at room temperature, then add the cheese.
Tips for Success
- Use your hands to toss the salad initially to ensure the salt and pepper are evenly distributed without bruising the tender tomato wedges.
- If your cucumber has a thick, waxy skin or large seeds, consider peeling it and scooping out the seeds before slicing for a more refined result.
- The quality of your olive oil and sea salt will shine through in this simple dish, so use the best you have available.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften further and release more liquid. This salad is best served cold or at room temperature and should not be reheated.
FAQ
Can I use a different type of onion?
The recipe is written for the mild sharpness of red onion. A substitution would be a new ingredient, which is not suggested per the recipe parameters.
My salad seems very juicy. Is that correct?
Yes! The salt purposefully draws moisture from the tomatoes and cucumber to create a light, savory dressing in the bowl.
Can I make this salad ahead of time?
You can prepare the vegetable base (steps 1-3) up to an hour ahead. Wait to add the feta cheese until just before serving to maintain its texture.
Why is there a 30-minute cook time if no cooking is involved?
The 30 minutes is a marinating or resting time, which is essential for flavor development and is listed as “Cook Time” in the provided recipe info.
What can I serve this with?
It pairs wonderfully with grilled meats, fish, or as part of a mezze platter with pita bread. The juices are fantastic for sopping up with bread.
Is the 2 teaspoons of black pepper correct? It seems like a lot.
Yes, the recipe calls for 2 tsp of freshly ground black pepper, which provides a robust, peppery kick that balances the salty feta and sweet tomatoes. You can adjust to your taste after the salad has marinated.
