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Cucumber and tomato salad with feta and basil recipe

Cucumber and tomato salad with feta and basil recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

The ultimate of summer salads: tomatoes, cucumbers and basil are tossed with olive oil, balsamic vinegar and feta cheese.

276 people made this

IngredientsServes: 4

  • 6 plum tomatoes, diced
  • 1 small cucumber - peeled, quartered lengthways and chopped
  • 3 spring onions, chopped
  • 15g fresh basil leaves, cut into thin strips
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons crumbled feta cheese
  • salt and freshly ground black pepper, to taste

MethodPrep:15min ›Ready in:15min

  1. Toss together tomatoes, cucumber, spring onions, basil, olive oil, balsamic vinegar and feta cheese in a large bowl. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(300)

Reviews in English (219)

by jgtonto39

I posted a review of this recipe yesterday and want to add a couple notes. Since I make a large bowl of this for a crowd, I really don't measure...just do it to taste. But I do use a 4 oz container of the Feta. Also I use red onion sliced, for more color and to sweeten it just a little, add some honey to the Balsamic, to taste.I also slice the cucumbers instead of chopping. If this salad is made in advance, I put the olive oil in last after marinating all the other ingredients in the fridge-21 Jul 2005

by HWINE

Fantanstic Recipe!! I tripled the recipe to feed about 15 people. The only change I made was to use purple onion in place of the green onions. I think its prettier and the onions tend to be sweeter after marinading in the vinegar and oil. I also made this one day before serving BUT did NOT add the feta until just prior to serving. This allowed the salad to marinate and take on that wonderful balsamic taste!! It was awesome and everyone loved it!! Thank you.-21 Aug 2006

by Pat

Excellent! Instead of romas, I used tomatoes from the garden, which I seeded, and I used blue cheese instead of feta. Also used coarsely chopped red onion instead of green onions. The substitutions I made, I'm sure, were incidental to the final yum of the salad. It's the perfect combination of balsamic, olive oil and fresh basil that makes this an outstanding salad.-21 Jul 2005


Healthy Lunch Recipes

A good balanced lunch will make second half of the day more energetic plus will keep the mid-evening snack cravings away. Sharing today, a delicious, healthier and easy collection of lunch recipe ideas which you enjoy all months summer and even early fall.

I like to keep my lunch healthier still just right filling so that I can avoid craving for an evening snack. In my personal experience, evening snacks have always resulted in adding few pounds. (weight gain)

Whenever I can, I love to pack lunch in advance. This one thing checks off an important item from my to-do list. Especially because if lunch is ready to go, there is less chance that we eat out i.e. indulge in a hefty dinner-size burrito for lunch.. then end up napping or drinking additional coffee in afternoon.

In short, a balanced, ready-to-go lunch will make a difference in your health, not only in summer but all four seasons. So if you don't focus on your lunch. Pay attention! There is no need to skip lunch for weight loss. Rather eat balanced lunch, portion control so that you don't overeat, and then see the magic! Seriously, you can get your health back with one healthy lunch a day.

Today, I have created a collection of few of my favorite Recipes that we love to enjoy for lunch. A lot of salads, chicken and shrimp based lunch bowl ideas, protein packed vegetarian quinoa and chickpea bowls, and few just-veggie salads that you can pair with chicken (cooked any way).

PS: You can eat pasta for lunch as long as portion is controlled!

Collection currently has my top favorite 30 lunch recipes. I'll update this with 10 New Recipes as month progress. You can pin this page and use this for reference whole month.

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TOMATO CUCUMBER FETA QUINOA SALAD

When I plant my garden I always go a little overboard with tomatoes.

I plant at least 10-12 tomato plants and by the time summer is over we are eating tomatoes in almost every meal.

This year when Will started helping me plant my garden the first thing he mentioned was how he loved eating the cherry tomatoes last year.

If you have an abundance of fresh vegetables this time of year this salad is one to make.

I love the crunch fresh vegetables paired with the creamy feta cheese and the quinoa.

I have salads on repeat in the summer months including this Persian Tomato Cucumber Salad, Easy Lebanese Salad and this Summer Orzo Pasta Salad.

I think tomatoes make everything better, especially salads.

Today&rsquos recipe for Cucumber Tomato Feta Quinoa Salad is another one of my go-to salad recipes that I make in the summer, especially when my tomatoes are plentiful.

If you haven&rsquot noticed I have been on a grain kick lately and really like adding them into salads. Recently I have made this Avocado Kale Quinoa Salad, Zucchini Chickpea Quinoa Salad and Vegetable Bulgar Salad with Mint Yogurt Dressing.

WHAT INGREDIENTS ARE IN THIS SALAD?

FRESH VEGETABLES: This salad uses fresh tomatoes, cucumbers and green onions.

Feel free to use any fresh vegetables you have on hand.

QUINOA: The quinoa is a nice grain to use in this salad and is a gluten-free option.

You can also use bulgur wheat, farro, wheat berries or any grain you like.

FRESH HERBS : I used fresh parsley in this salad but any fresh herbs will take this to the next level. I think dill would also be nice and fresh mint.

DRESSING: The salad dressing on this salad is a light dressing using lemon juice and olive oil. If you have a favorite pre-made dressing feel free to use that.

I love adding quinoa to salads to add texture and keep me feeling full.

I find quinoa to be a bit bland on its own and really like to find ways to incorporate it into our meals which usually leads me to salads.

When I make this salad I like to add it to a bed of romaine or arugula or stuff it in a pita with a few scoops of hummus.


Ingredient Notes

Here&rsquos everything you need to make the best cucumber salad with tomatoes.

  • Vine ripened tomatoes. The fresher the better!
  • Cucumber. We leave the peels on, but if you prefer, you can peel them first.
  • Red onion. We used about 1/3 of a red onion for a little bite.
  • Feta cheese. Goat cheese would be delicious here too.
  • Olive oil.
  • Kosher salt. We test all our recipes with kosher salt, which is coarser than regular table salt with a purer flavor. If using table salt, we recommend adding to taste so you don&rsquot end up over salting the cucumber tomato salad.
  • Black pepper. Freshly ground black pepper is best.

The main ingredients of a good cucumber tomato salad dressing are: fat, acid, seasoning, and salt. I like to use extra-virgin olive oil for the fat, but feel free to substitute. Lemon juice or any kind of vinegar are pretty common acidic ingredients. I went with fresh basil and parsley for the seasoning, but you can experiment, dried or fresh! Then there&rsquos salt. I always recommend kosher salt or sea salt. Want a creamy version? Grab my Creamy Cucumber Salad recipe!

Cucumber Tomato Salad is the perfect side to this Garlic Butter Grilled Salmon.


Related Video

This was the perfect salad for a hot summer night. So quick and easy and very refreshing. Like someone else mentioned I doubled the vinaigrette. I had some preserved meyer lemons on hand I so added just a bit, minced fine, to brighten it up even more. It was a hit and I'll definitely make it again and again this summer.

Made this for 8 people - 4 times everything. Used fragrant big red tomatoes (4 seeded) and only a cup of yellow grape tomatoes. It was great. Chopping everything is what takes time. This is a keeper. Delicious.

I stumbled upon this recipe. I loved it's simplicity (and the fact that I had every ingredient from my garden on hand) as well as some feta cheese that needed a new home. Because everything was picked fresh, just a melody is needed to bind everything. and the dressing did just that. Served it with grilled chicken and steamed potatoes (from garden). It was the perfect summer dinner.

Excellent - light and fresh. I suspect that people who say that it's bland had boring tomatoes I found some really nice, fragrant tomatoes at my local store, but if they don't smell like anything, they won't taste like anything. I also used a strong mountain feta. Next time I'll use an English cucumber so I don't have to peel it.

I only gave this one 3 forks because although it was really delicious this recipe relies on the best tomatoes and fresh basil. So when your garden is bursting this is a great way to highlight those tasty gems but if you have to go to the grocery store for more than just a cucumber and some feta don't bother. I also doubled the dressing as some other reviewers did. I will definitely make this again (during tomato season of course)!

I prepared this salad following all the directions.It was perfect.I added a small amount of sliced ripe olives.It was a yummy accompaniment to grilled shrimp. My husband gobbled it right up even though I tripled the recipe.

This has been an old stand-by for years for my family. I triple the olive oil, red wine vinegar, and sugar, and am very generous with the fresh basil. My preference is to use English cucumbers and brick style Feta with this recipe. It is a sure sign of summer when this is served at our house, and we often pack it for picnics.

I used honey instead of sugar. Yummy salad!

I've been making this salad since 1992, and it is so refreshing, different, and colorful! I will take some of your advice and add Kalamata olives. Yum!

My family thought this recipe was terrific. I think it would also be good with Kalamata olives and with one anchovy ground into the dressing. But, it was delicious as is:-)

I make minor modifications: increase red wine vinegar to 1 tablespoon and olive oil to 2 tablespoons. If you don't have cherry tomatoes available, regular seeded tomatoes can be chopped up and used successfully. A nice addition: chopped pitted kalamata olives. Nice change from the typical cucumber and tomato salad!

Thanks to the cook from New Jersey, I used regular tomatoes - not quite Jersey ones which I remember from living there for several years - which were quite good. The suggestion of the English hothouse cucumbers worked well too. The fresh basil was wonderful. This dish is easy and quite good.

Loved it. Was looking for something to serve with last minute and this was perfect. With chicken brochette and mediterranean rice dish. A hit!

Yawn. Leave out the sugar, increase the vinegar, add some Kalamata olives, and it might be interesting. Maybe.

Good stuff. Used English hothouse cuke (unwaxed, so didn't have to peel), and it added color to the dish. Also used Jersey tomatoes, which did add a lot of liquid, but no problem--drained a bit and served with a slotted spoon. A delicious and easy salad.

i did the balsamic thing and also cubed avocado as an additional "vegetable" and it came out perfect!

Very nice salad. I substituted Gorgonzola for Feta because that is what I had on hand. I believe this a great basic salad and you can add whatever you like e.g. sliced scallions, herbs etc. feta

Sure, Iɽ make it again, but not with olives or raw onions. Not really my thing. Maybe some fresh tuna or grilled shimp. A simple, tasty salad.

This was a hit at dinner last night. My husband who is not a real fan of cheese really enjoyed this. I used a cracked black pepper flavored feta and grape tomotoes. I also used a bit of balsamic vinegar as well as cabernet sauvignon wine vinegar. Also added some diced red onion as well. A great addition to grilled meats or fish. YUM!

This is a quick and easy salad to put together on short notice or when your short on time. I prefer to use white wine vinegar and gave it a touch more than a teaspoon. Kalamata olives gave it a little more edge but it was great without them too.

With a few modifications, this is deserves a rarely worthy "4 forks". Red onion, a combo of balsamic and red wine vinegar, and a huge helping of fresh basil do the trick. If you added red/green pepper, you would have an fabulous Greek salad. I also used Grape tomaotes rather than cherry - they are less acidic and more like mini Roma tomatoes. It's so fast (one bowl) and requires minimal prep work!

Made this recipe for 4th of July cookout. The family loved it! Added diced green pepper, diced carrots, and red onion. Quickly became a favorite!

This is basically a Greek peasant salad (xoriatiki), and I make it all the time- I use very red tomatoes from the farmer's market, and sprinkle on some Greek-style seasoning. It's wonderful if you add some black fleshy kalamata olives, definitely some red onion, and serve it with warm pita bread!

I've made this dish several times for family and friends. It's always been a big summertime hit. Goes well with anything off the grill!

Good basic recipe, but needs pizazz. I added red onions, carrots and green bell pepper. I also used balsamic vinegar instead of red wine vinegar. Turned out good!


Reviews

Good the night we made it, really delicious the next day (how often can you say that about a salad?) Wonderful complement to grilled meat. Comes together in a few minutes. Easy to make just half.

Fantastic. Substituted dill for mint and white onion for scallion. Will be making again.

So easy yet so delicious! Incredibly fresh flavors, especially with the lemon juice and mint.

Great with marinated, grilled, butterflied leg of lamb

Excellent dish! Prepared as written & didn't need to "tweak" a thing. The mint really gives this a great medley of flavors!

Made this with a little sweet yellow onion instead of scallions since I didn't have scallions. Placed over pearled/Israeli couscous for dinner. Husband and I loved it! Definitely a keeper.

Typical Greek Salad!! Fantastic!!

Absolutely delicious! My go to recipe as is. Thank you Epicurious for another great dish!!

This is one of our favorite summer salads. Easy to put together. We always make more than we need to insure leftovers.

This is my new go-to recipe. I LOVE the mint. It is so refreshing and easy to make. The one ingredient I haven't added is the olives. Somehow I don't think I would enjoy it.

YUM-refreshing & light!! Love this salad. Wasn't sure how Iɽ like the mint, but Followed recipe exact & wouldn't change a thing.

Terrific, easy to make, and covers all kinds of diet bases (GF, vegetarian, low carb, seasonal for summer)

This is a versatile recipe that can be altered to personal tastes. I ended up adding the juice from the olives instead of salt and some red pepper flakes. I also didn't add the feta until serving (with a slotted spoon since mine was extra saucy). We had this as a side with a marinated flank steak, but I am excited to have it for dinner tonight with an arugula/spinach mix and the leftover steak cut up and drizzled with the juices. Next time I might add diced red pepper as well.


How to Make This Recipe

Start by making the Best-Ever Italian Vinaigrette. Trust me when I say this stuff is better than anything you’ll find at the store!

To a mason jar or bowl add scant 1 cup neutral-tasting oil like canola or avocado (EVOO will overpower the flavor of the dressing – I used organic canola,) 1/4 cup white wine vinegar, 2 Tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 teaspoon dried minced onions, 1 clove minced garlic, 1 teaspoon each honey and salt, 1/4 teaspoon each dried marjoram and dried oregano, and pepper to taste. Shake or whisk to combine. You can make this up to a couple of weeks in advance, by the way!

Next add 2 small cucumbers that have been peeled, deseeded, and chopped to a bowl with 4 vine-ripened tomatoes that have been seeded and chopped, and 1/2 cup loosely packed basil that’s been chopped. My favorite method for deseeding cucumbers is to slice in half lengthwise then use a teaspoon or other small spoon to scrape out the seeds. Super quick and easy.

Drizzle on as much Best-Ever Italian Vinaigrette as you wish then toss with a bit more salt and pepper.

Either pop in the refrigerator until dinnertime or serve right away to enjoy the BEST fresh flavors of summertime!


How to make cucumber tomato salad

Cucumber tomato onion salad is a great side dish for weeknight dinners, family barbecues, or neighborhood potlucks.

You only need a few simple ingredients, and they are all easy to substitute.


What type of cucumbers to use

There are basically three groups of cucumbers but many different varieties within each group. The groups are: slicing, pickling, and seedless cucumbers.

  • Slicing cucumbers are the ones most often seen in the main produce section of the grocery store. They have a tough, waxy skin and are firmer than other varieties, which makes them easy to slice.

The bitter flavor of the waxy skin is unpleasant to some people, and it is also a little more difficult to digest. To reduce the bitter flavor of slicing cucumbers, remove some or all of the skin.

  • Pickling cucumbers are shorter and thicker, primarily to be used for making pickles. However, they are also perfectly delicious without being pickled.
  • Seedless cucumbers, also known as English, burp-less, or hothouse cukes, these cucumber varieties most always have smaller seeds, or none at all. Plus, the skin is much thinner and a little bit sweeter than slicing cucumbers. As a result, they are easier to digest.

For the salad

  • Cucumbers – I like to use seedless English cucumbers, but any variety will work
  • Red onion – Red onion is sweeter than white or yellow onions, but feel free to use them if you don’t have any red onion on hand.
  • Tomatoes – I like to use tomatoes grown on a vine, but use your favorite. For a meaty tomato, choose varieties that feel heavy for their size.
  • Fresh parsley – Flat leaf parsley is easier to chop, but curly parsley is a good substitute.

For the red wine vinaigrette

  • Red wine vinegar – white vinegar or apple cider vinegar would be delicious, too
  • Olive oil – If you don’t have any on hand, any neutral flavor of oil like avocado, grape seed, or vegetable oil will work.
  • Minced garlic – You can use the kind that comes in a jar packed in oil, or mince fresh garlic cloves.
  • Sugar – regular granulated sugar adds a bit of sweetness to the salad. You can use a sugar substitute if you prefer. Honey or agave are also good substitutes for sugar, but start with half the amount listed for the sugar and adjust to taste.
  • Salt

STEP BY STEP INSTRUCTIONS

Prep the salad ingredients

Cut the cucumbers in half lengthwise, then place each half, cut side down, onto a cutting board. Use a sharp knife to cut the cucumbers into half-round slices.

Peel the red onion and cut it in half through the root. Cut it into very thin slices, then cut the slices again, creating 1-inch strips.

Chop the tomatoes into bite-sized pieces and remove the seeds if you want to. For cherry or grape tomatoes, just slice them in half.

Add the cucumber, tomatoes and red onion to a bowl. Cover the bowl with plastic wrap or a lid and refrigerate until you are ready to serve.

Mix the red wine vinaigrette

Place the dressing ingredients into a mason jar. Place the cover on the jar and secure it tightly. Shake until the sugar is completely dissolved.
Alternatively, you can whisk the red wine vinaigrette dressing ingredients together in a non-reactive bowl.

Add dressing and toss to coat

Pour the red wine vinaigrette over the cucumbers, tomatoes and red onion, stirring to coat all the pieces.

TIP: You can serve the salad immediately. But for extra flavor, place the dressed vegetables in the refrigerator for at least 2 hours so the vegetables can soak up the vinaigrette.

When you’re ready to serve, drain off any excess liquid. Then, garnish with the fresh parsley and enjoy!

Recipe Tips

  • No more tears! Before slicing onions, freeze them for 15 minutes. As a result, it will reduce the acidic enzyme that causes tears.
  • Make the dressing ahead. You can make the red wine vinaigrette up to a week ahead of time. Refrigerate it in an airtight container. The ingredients may separate, so be sure to shake well before using.

Other things to add to the side salad

This salad is a delicious side with many different things. It pairs well with chicken, pork chops, steak, ribs, and even fish.

You can also add more flavor and texture by mixing in more ingredients at the end. Some ideas are:


Tomato Cucumber Feta Salad

The best tomato cucumber feta salad ever! It’s quick, fresh, light, crunchy, flavorful and addictive! A chop and dress salad at its best.

Tomato Cucumber Feta Salad

Just chop the vegetables and herbs.

In a large bowl combine the tomatoes, cucumbers, shallots, and herbs in a large bowl.

In a small bowl mix the olive oil, white wine vinegar (or red wine vinegar), salt, and pepper.

Pour the dressing over the vegetables and toss to coat evenly.

Cube the feta cheese into 1/2″ pieces and gently fold into the salad. Definitely, don’t use crumbled feta. The feta should stay firm for that delicious salty bite.

Just look at the beautiful color of the grape tomatoes, cucumber, feta, and herbs. You can also use cherry tomatoes, either is fine.

I used baby cucumbers, use whichever type you prefer. I happen to love baby cucumbers. They are the perfect size with fewer seeds and no peeling necessary.

Red onions or scallions can be used in place of shallots. We just prefer the subtle flavor of shallots in this dish. Red onions can be overpowering for my family.

Try our popular Greek Salad!

We love this salad so much we will be making this tomato cucumber feta salad all summer long. A perfect side dish to barbecue meals!

Check out our Shrimp Salad!

Season with salt and pepper if necessary. Serve room temperature.

Tomatoes don’t fare well after being dressed with oil and vinegar, so this dish will not be as good leftover. But the recipe can easily be cut in half.


Watch the video: Cucumber tomato salad, easy salad quick and tasty (June 2022).


Comments:

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