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Fresh tomato cucumber feta salad with herbs in a white bowl

Tomato Cucumber Feta Salad with Herbs and Olive Oil

A fresh, vibrant salad that comes together in minutes with juicy tomatoes, crisp cucumbers, creamy feta, and a simple herb-infused olive oil dressing.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound ripe tomatoes about 3 medium, diced into 1-inch pieces
  • 1 English cucumber about 12 ounces, diced into 1-inch pieces
  • 6 ounces block feta cheese crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Dice the tomatoes and cucumber into roughly 1-inch pieces. Place them in a large mixing bowl.
  2. Crumble the feta cheese by hand over the vegetables. Irregular chunks work better than uniform crumbles.
  3. In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, and chopped mint until well combined.
  4. Pour the dressing over the tomato-cucumber-feta mixture.
  5. Gently toss everything together until evenly coated. Be careful not to overmix or the feta will break down too much.
  6. Season with salt and pepper. Taste and adjust seasoning if needed—remember that feta is already salty.
  7. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld.
  8. Serve immediately, or refrigerate for up to 2 hours if preparing ahead.