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cucumber tomato onion salad recipe

Greek Village Salad with Marinated Feta

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Marinated Feta Base
  • 6 oz feta cheese (block in brine) cut into 1/2-inch cubes
  • 3 tbsp extra virgin olive oil high quality
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1/4 tsp black pepper freshly cracked
For the Salad
  • 1 large English cucumber halved lengthwise and sliced into thick half-moons
  • 2 cups cherry tomatoes halved
  • 1/2 medium red onion thinly sliced into half-moons
  • 1/2 cup Kalamata olives pitted and halved

Method
 

  1. In the bottom of a large serving bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, fresh lemon juice, and black pepper. Add the cubed feta cheese, tossing gently to coat. Let it sit for 10 minutes to marinate while you chop the vegetables.
  2. While the feta is marinating, slice your English cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives.
  3. Add the prepared cucumber, tomatoes, red onion, and olives into the serving bowl with the marinated feta and its juices. Gently toss everything together until the vegetables are beautifully coated in the dressing.
  4. Taste the salad for seasoning. Add a small pinch of sea salt if needed (remember the feta and olives are salty!). Serve immediately at room temperature, and enjoy!

Notes

• Soak the Onions: If raw red onion is too strong for you, soak the slices in a bowl of ice water for 10 minutes, then drain and pat dry before adding them to the salad.
• Cheese Choice: Always buy a block of feta stored in brine rather than pre-crumbled feta. The block is creamier, retains more moisture, and holds its shape perfectly.
• Storage: Best eaten fresh, but can be kept in an airtight container in the fridge for up to 2 days. The leftover juices at the bottom are incredible for dipping bread!