Cucumber And Tomato Salad With Feta Cheese Food

TOMATO CUCUMBER FETA SALAD RECIPE

Steps:

• In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.
• In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, feta cheese crumbles, sliced red onion and 1/4 cup chopped cilantro.
• Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

CHOPPED SALAD WITH CRUMBLED FETA

Steps:

• Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
• Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

TOMATO CUCUMBER FETA SALAD

Steps:

• In a large bowl, combine cucumber, tomato, chickpeas and onion.
• Make dressing: In a small bowl, whisk together oil and vinegar and season with salt and pepper. Add to large bowl and toss to combine.
• Top with feta and cilantro and serve.

CUCUMBER, TOMATO & FETA SALAD WITH BALSAMIC DRESSING

Steps:

• Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add cucumber, olives and feta and toss to coat.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

CUCUMBER, TOMATO AND FETA SALAD

Steps:

• Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

CUCUMBER SALAD

Steps:

• Add diced cucumbers, cherry tomatoes, and red onion together in a bowl. Toss until well combined.
• Carefully add in diced avocados and feta cheese crumbles.
• Toss gently so that the avocados and cheese do not fall apart.
• In a separate bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
• Pour dressing mixture over salad and toss gently until combined.
• If not serving immediately, wait to add avocados to avoid them browning.

TOMATO, CUCUMBER AND FETA SALAD

Steps:

• In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature.
• Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese.
• Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!

CUCUMBER TOMATO FETA SALAD

Steps:

• In a large shallow bowl, toss together the cucumbers, tomatoes, and red onion. Season with salt and freshly ground black pepper to taste.
• Pour equal amounts of extra-virgin olive oil and red wine vinegar over top and toss gently again.
• Sprinkle the salad with feta cheese and basil. Allow the salad to sit at room temperature for 10to 15 minutes, then serve with crusty bread.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
• In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
• In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
• Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

TOMATO SALAD WITH CUCUMBER AND FETA

Steps:

• In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
• In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
• Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).
• When ready to serve sprinkle with feta cheese and olives.
• Delicious!

CUCUMBER AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid. Prepare Italian dressing per package directions. Pour dressing over into bowl and stir to coat evenly. Salt and pepper to taste. Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy! Variations of this salad are easily made by changing the type of cheese you use. I have also used crumbled Gorgonzola (when served with steak), shredded sharp cheddar (when served with burgers and hot dogs), and chopped fresh mozzarella (when served with lasagna), depending on the dinner I was serving with the salad.

TOMATO CUCUMBER AND FETA SALAD

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

TOMATO-CUCUMBER-FETA SALAD

Steps:

• Place the tomatoes, cucumbers, and onion in a large serving bowl.
• In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
• Pour the dressing over the vegetables and toss until combined.
• Refrigerate the salad for up to 6 hours before serving.
• Garnish with parsley before serving.