Simple Summer Salad

Ingredients

• 2–3cucumbers, sliced
• 1–2tomatoes
• ¼red onion, thinly sliced
• to tastefeta cheese
• 30 ml (2 tablespoons)olive oil
• juice of ½lemon
• to tastesalt and pepper

Instructions

1. 1

   Toss the salad

   Put all the ingredients in a bowl and toss together. Leave the salad to sit for 3 minutes before eating.

2. 2

   Add optional extras

   Add parsley, dill or olives if you like.

What is a simple summer salad?

This is a fresh, uncooked salad built around crisp cucumber, juicy tomato and a sharp lemon dressing. Cucumber-and-tomato salads are enjoyed in many cuisines, so this simple combination does not belong to one particular origin.

Here, feta adds a salty, creamy contrast to the vegetables, while a short rest lets the lemon and olive oil coat the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 3g protein, 8g carbs, 8g fat.

The vegetables provide most of the carbohydrates, while olive oil contributes much of the fat and feta supplies some protein and additional fat. Pair a serving with a more substantial protein-rich main and bread, potatoes or grains if you want a fuller plate.

Choosing the ingredients

Cucumbers: Choose firm ones with unblemished skins; slice them evenly so they are easy to toss and eat.

Tomatoes: Ripe tomatoes bring sweetness and juice. If they are very watery, remove some of the seeds before adding them.

Feta: Crumble or break it into small pieces so its savoury flavour is spread through the salad.

Getting the dressing right

Lemon and olive oil: Toss them with the vegetables so the dressing reaches the onion and cucumber as well as the tomatoes. Taste a piece before serving and adjust the salt, pepper or lemon to suit.

Red onion: Slicing it thinly helps it mingle with the other ingredients rather than dominating each bite.

Why let it rest?

Three minutes is enough for the dressing to settle over the vegetables without leaving them sitting for long. The tomatoes will release some juice, which combines with the oil and lemon in the bowl.

Toss gently so the tomato pieces keep their shape and the feta does not disappear into the dressing.

What to serve it with

Serve the salad alongside grilled fish, chicken or vegetables, or spoon it beside warm flatbread. Its cool crunch also makes a useful contrast to dishes with a rich or smoky flavour.

If serving it as part of a larger meal, add the salad near the end so it stays crisp.

Recipe notes & tips

• Slice the onion as thinly as you can for a gentler bite.
• Add the feta in small pieces so you can distribute it evenly.
• Taste before adding much salt, since feta can be salty.
• Use a wide bowl to make tossing the vegetables easier.
• Serve soon after the 3-minute rest for the crispest texture.

Variations

• Add herbs: Stir in chopped parsley or dill just before serving.
• Add olives: Toss in a few olives for a briny note.
• Use a different onion: Replace the red onion with thinly sliced spring onion for a milder flavour.
• Add crunch: Scatter over toasted seeds just before serving.
• Make it more filling: Serve with cooked chickpeas or warm bread.

Common mistakes to avoid

• Thick onion slices: They can overpower the salad; slice the onion thinly.
• Too much salt at first: Feta may already be salty; season gradually and taste.
• Rough tossing: It can break up the tomatoes and feta; toss gently.
• Leaving it too long: The vegetables release more liquid as they stand; serve soon after the brief rest.
• Uneven slices: Large pieces can be awkward to eat; cut the vegetables into similar-sized bites.

How to store

Store leftovers in a covered container in the fridge and eat within 1 day; the vegetables will soften and release liquid. Drain off excess liquid and toss gently before serving, but do not reheat.

Frequently asked questions