Tomato Cucumber Salad with Feta
Servings: 6 servings
Calories: 129cal
Equipment
Ingredients
- 4 vine ripe tomatoes sliced into wedges
- 1 cucumber small, sliced
- ⅓ red onion sliced into half moons
- ⅓ cup feta cheese crumbled
- 4 Tbsp olive oil
- 2 tsp coarse sea salt
- 2 tsp freshly ground black pepper
Instructions
- Slice the tomatoes into decent sized wedges, slice the cucumber into quarter-inch thick slices, and slice the red onion into thin half moons.4 vine ripe tomatoes, 1 cucumber, 1/3 red onion
- Place all the veggies in the bowl, followed by the rest of the ingredients and toss to coat thoroughly.1/3 cup feta cheese, 4 Tbsp olive oil, 2 tsp coarse sea salt, 2 tsp freshly ground black pepper
Notes
- Salt and pepper to your taste. Some people leave the salt and pepper out altogether. This one is totally up to you.
- Though this salad is best served fresh, you can store it in an air tight container kept in the refrigerator for around 3 days. The longer your salad sits, the less crisp it becomes. If you want to make it ahead of time, I'd recommend holding off on the dressing until you're ready to serve.
Nutrition
Serving: 1serving | Calories: 129cal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 874mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 1mg
