Cucumber Tomato and Feta Salad

Cucumber, Tomato, and Feta Salad

You know that I love the combination of cucumber, onion, and tomatoes in salads.  This recipe is a variation on that theme, and this variation is loaded with so much flavor that it is guaranteed to wake up your palate.  The Feta cheese ads a hint of tanginess and the crumbly texture lends itself perfectly to this salad.  I even created my own vinaigrette to dress this salad. 

The reason for the variation of my old standby recipe was threefold.

  1.  I had some Feta Cheese that I needed to use up before it spoiled
  2.  I didn’t have any Italian dressing and I didn’t want to go back to the store and spend more money.
  3.  I was making a recipe with Greek flavors, and I though a variation on my usual salad would make a better accompaniment for our dinner.

Baker’s Man and I are seriously in love with this recipe and are eager to make it again.   In fact, we didn’t remember to take a photo until the salad was gone, so this photo isn’t actually of the recipe, but I bet my recipe would go well with some bell pepper and olives, too.Cucumber Tomato and Feta SaladGive our recipe for Cucumber, Tomato, and Feta Salad a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Cucumber, Tomato, and Feta Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
This simple combination is loaded with flavor. Heat from the garlic, tanginess from the Feta and vinegar, as well as warmth from the oregano and fruitiness from the olive oil make this salad superb.
Ingredients
  • 1 medium onion, diced
  • 1 large cucumber, or two medium cucumbers, diced
  • 2 - 3 tomatoes, diced
  • 4 ounces feta cheese, crumbled
  • FOR THE DRESSING:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh, finely minced, garlic (two cloves)
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Place onion, cucumber, and tomatoes into a bowl.
  2. Put olive oil, red wine vinegar, dried oregano, finely minced garlic, Dijon mustard, salt, and pepper into a jar with a lid.
  3. Seal the jar and shake well to mix the ingredients together and to allow them to emulsify.
  4. Pour dressing over vegetables and store, covered, in the fridge until serving time.
  5. Just before serving, sprinkle the top with Feta cheese and toss well to incorporate.

I love eggplant. The secret is not to over cook it. My favorite way to prepare egg plant is to dip in in a batter and fry it Tempura style. Soaking egg plant in milk helps to remove the bitterness and to make it more creamy when prepared. I have been told that you should slice or cube eggplant and then salt is liberally. Then, allow the salted fruit to sit in a colander to draw out some of the liquid for at least an hour. At the end of this time, rinse it to remove the excess salt, drain it, and add it to your recipe. Also, be careful not to overcook the eggplant. Cooking it for too long affects the texture.

Nutrition Facts
Amount Per Serving
Calories 223
% Daily Value
Total Fat 17.6g
23%
Saturated Fat 5.1g
25%
Trans Fat 0g
Cholesterol 19mg
7%
Sodium 408mg
18%
Total Carbohydrates 0.0g
0%
Dietary Fiber 3.2g
11%
Sugars 7.5g
Protein 5.7g
Vitamin A 35%
Vitamin C 34%
Calcium 12%
Iron 6%

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