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Bon Appétit

Cucumber, Tomato and Feta Salad

By The Bon Appétit Test Kitchen

4.7

(86)

Image may contain Plant Dish Food Meal Salad Vegetable Animal Seafood Sea Life and Lobster
Photo by John Kernick

This classic refreshing salad pairs perfectly with grilled lamb .

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 8 servings

Ingredients

6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Preparation

  1. 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.

TagsSaladMediterraneanCucumberVegetableTomatoFetaCheeseDairyStarterSideLunchDinnerNut FreeGluten FreeVegetarianEasyQuickBon Appétit

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