Cucumber Tomato Salad With Feta
Servings: 4 servings
Calories: 94kcal
Easy and refreshing cucumber and tomato salad with a feta and dill vinaigrette.
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Ingredients
- 8 ounces cucumbers diced
- 4 ounces mini tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon white balsamic vinegar
- 1 ounce feta cheese crumbled
- 2 teaspoons fresh dill chopped
- ⅛ teaspoon black pepper
Instructions
- Wash the cucumbers and tomatoes. Cut and place in a bowl.
- Crumble the feta cheese and set aside.
- Chop the dill and set aside.
- Mix the oil, lemon juice and vinegar together.
- Add the vinaigrette to cucumbers and tomatoes. Toss to coat.
- Add the feta, dill and black pepper. Toss to coat.
- Let the salad sit for at least 30 minutes in the fridge.
- Serve.
Video
Notes
This salad is great for making ahead of time. It will last in the fridge 3-4 days.
I like mini cucumbers, but any cucumber will work.
Mini, grape or cherry tomatoes are great. You can also chop large tomatoes up for this salad as well.
Fresh dill works best, but you can use dried dill (use less).
Try other herbs like oregano, thyme or parsley
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Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 86mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 0.4mg
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