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#35 – Tomato Cucumber Salad

I adore simple salads like this tomato cucumber feta cheese salad. The basic flavours of this salad come from good quality ingredients. Not to mention the yummy feta cheese (I’m a cheese addict and LOVE feta cheese). The red wine vinegar and oregano add a greek flavor to the fresh vegetables. This recipe can be used as just a starting block – you could add just about any other vegetables you like to this tomato cucumber feta cheese salad. I can see avocado, red peppers, or maybe even chick peas in this salad. Maybe just double the dressing if you start increasing the number of vegetables.

Do you have a favorite summer salad? Perhaps it’s a savory salad, or a sweet salad.

My boys are not big on the whole salad thing, unless it’s ceasar salad, but I love keeping a salad on hand in the fridge. It’s great as a quick healthy snack or lunch. Might be why I love making salads, since the boys don’t like them, that leaves more for me. 🙂

I’ve been sampling some different kinds of salads over the past few weeks and some of my favorites are my Orzo Salad with peas and asparagus and Wild Rice Salad. They are a great alternative to the traditional green leaf salad.

Healthy Tomato Cucumber Feta Cheese Salad for summer time | 365 Days of Easy Recipes

cucumber tomato salad tile copy

Healthy Tomato Cucumber Feta Cheese Salad for summer time | 365 Days of Easy Recipes

Healthy Tomato Cucumber Feta Cheese Salad for summer time | 365 Days of Easy Recipes

Tomato Cucumber Salad

INGREDIENTS
1 pint of cherry tomatoes cut in half
1 long cucumber – peeled and diced
4 oz feta cheese – cubed
2 red shallots, finely minced
2 tbs olive oil
1 tbs red wine vinegar
1 tsp dried oregano

DIRECTIONS

  1. Wash the cherry tomatoes and cut in half. Dump into a medium sized bowl. Peel the long cucumber and dice into quarters.  Add to the bowl. Cube or crumble your feta cheese over top of the vegetables.
  2. In a separate small bowl, whisk together the shallots, oil, vinegar and oregano.
  3. Pour the dressing over the vegetables and cheese, toss to coat. Can be served right away or chilled in fridge until ready to eat.

Diana L.

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