Tomato Feta Cucumber Salad

This fresh Cucumber Tomato Salad is great wtih or without feta and kalamata olives! It pairs with just about any Mediterranean-inspired meal.

📝 Ingredients

• 1 whole English cucumber
• 8-10 ounces grape or cherry tomatoes
• 1/2 red onion
• 2 Tablespoons fresh lemon juice
• 2-3 Tablespoons extra-virgin olive oil
• 1 garlic clove
• 2-3 Tablespoons minced fresh herbs (like dill, cilantro, parsley, or mint)
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/2 cup feta cheese crumbles (optional)
• 1/2 cup halved kalamata olives (optional)

👨‍🍳 Instructions

1. 1Cut the cucumber lengthwise into quarters then chop...: Cut the cucumber lengthwise into quarters then chop it into 1/2 inch slices. Half the tomatoes and chop the red onion small.
2. 2Put all of the vegetables into a large...: Put all of the vegetables into a large bowl. Use a microplane grater to grate the garlic finely. Or mince it with a sharp knife. Add the garlic as well as the rest of the ingredients to the bowl and stir well.
3. 3Taste, and add a litte extra salt or...: Taste, and add a litte extra salt or lemon juice if you think it needs it.
4. 4For best flavor, let the salad sit at...: For best flavor, let the salad sit at room temperature for 20-30 minutes for the flavors to blend. You can make this 2-3 days in advance, adding the feta in right before you serve it. Just keep it in an airtight container chilled until ready to eat.