Print

Cucumber Tomato Salad

This fresh and crisp cucumber tomato salad is loaded with feta, Kalamata olives, thinly sliced red onions and homemade dressing. It's the perfect summer snack or side dish

Course Salad
Cuisine American
Keyword Cucumber Salad, Summer Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 333 kcal
Author Stephanie

Ingredients

Salad

  • 3 cucumbers peeled & sliced
  • 2 teaspoons salt
  • 2 cups cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1 cup Kalamata olives
  • 1.5 cups Feta cheese

Salad Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
US Customary - Metric

Instructions

  1. Sprinkle the sliced cucumbers with salt and let them sit on paper towels for 20 minutes. Cucumbers are very watery and this osmosis process allows you to draw out as much of the liquid as possible so that they remain crisp in your salad! 

  2. Meanwhile, combine the salad dressing ingredients. Pour into a jar. Cover, shake, and refrigerate while the cucumbers sit. 

  3. When the cucumbers are ready, combine the salad ingredients in a large bowl and add ¾ - 1 cup of Greek or Italian salad dressing. 

  4. Chill for one hour before serving. Leftovers can be saved for up to three days. 

Nutrition Facts
Cucumber Tomato Salad
Amount Per Serving
Calories 333 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 33mg11%
Sodium 1942mg84%
Potassium 371mg11%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 600IU12%
Vitamin C 18.9mg23%
Calcium 235mg24%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.