https://cyrusramsey.com/greek-style-tomato-cucumber-and-feta-salad/
Ingredients
- 1 pound ripe tomatoes, cut into bite-size wedges or chunks
- 1 medium cucumber, about 10 ounces, cut into bite-size pieces
- ¼ small red onion, thinly sliced
- ½ cup pitted Kalamata or other briny olives, halved
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 4 ounces feta, broken into generous pieces
Method
Recipe by Heather Schiefelbein.
- Rinse and prepare the produce. Rinse the tomatoes, cucumber, and onion under cool running water before cutting. The USDA advises washing fresh produce under running water; soap or detergent is not needed. Pat the vegetables dry, then cut them into pieces that are easy to pick up with a fork. Thinly slice the onion so it adds flavor without overwhelming each bite.
- Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper. The dressing may separate as it sits, so give it another quick whisk just before adding it to the salad.
- Toss the vegetables. Place the tomatoes, cucumber, red onion, and olives in a wide serving bowl. Pour the dressing over the vegetables and turn them gently with a large spoon until lightly coated. Avoid vigorous mixing: tomatoes can release juice, and a gentle toss helps keep the pieces intact.
- Add the feta and taste. Scatter the feta over the top and fold it through just once or twice, or leave the pieces on top for serving. Taste a bite before adding more salt, since feta and olives can both be salty. Serve right away for the crispest cucumber and the clearest distinction between the feta and vegetables .
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Choose tomatoes that smell fragrant and feel ripe but not mushy. If they are especially juicy, cut them just before serving and use a slotted spoon to transfer the salad to plates, leaving excess liquid behind. A sharp knife helps make clean cuts without crushing the tomato flesh. A wide bowl also makes it easier to coat the vegetables with dressing using a light hand.
For extra crunch, add ½ of a seeded bell pepper , cut into bite-size strips. Prefer a milder salad? Omit the olives and season to taste after mixing. If the red onion tastes too sharp, soak the slices in cold water for about 10 minutes, then drain and pat them dry before adding them. These small adjustments keep the salad flexible while preserving its simple, fresh character.
Serve it alongside grilled chicken, fish, or vegetables, or spoon it next to warm pita and other simple shared dishes. It also works as a fresh contrast to roasted or pan-cooked mains. If you are preparing a meal ahead, make the dressing and cut the onion in advance, but wait to cut the tomatoes and cucumber and assemble the salad until close to serving.