Greek Cucumber Tomato Salad in 10 Minutes

Ingredients

• 2 large English cucumbers (or 4 Persian cucumbers)
• 1 pint cherry tomatoes (or 3 large Roma tomatoes)
• 1/2 medium red onion, thinly sliced into half-moons
• 1/2 cup crumbled feta cheese (from a block in brine)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more for salting cucumbers
• 1/4 teaspoon black pepper
• 1/4 cup Kalamata olives (optional)

Instructions

1. 1

   Slice the cucumbers into half-moons about 1/4-inch thick. Place them in a colander set over a bowl, sprinkle with 1 teaspoon of salt, and toss to coat. Let them sit for 10 minutes to draw out excess water.

2. 2

   While the cucumbers rest, place the thinly sliced red onion in a small bowl. Pour the fresh lemon juice over the onions and let them sit for at least 5 minutes to tame their bite and infuse the lemon juice.

3. 3

   In the bottom of your serving bowl, whisk together the olive oil, dried oregano, and black pepper. After the onions have marinated, pour the lemon juice (now flavored with onion) into the oil mixture and whisk to combine. (Discard the onions or add them to the salad later.)

4. 4

   Rinse the salted cucumbers under cold water to remove excess salt, then pat them very dry with a clean kitchen towel or paper towels.

5. 5

   Add the cucumbers, tomatoes, marinated red onions, and Kalamata olives (if using) to the bowl with the dressing. Gently toss everything together until well coated.

6. 6

   Gently fold in the crumbled feta cheese. Taste and adjust seasoning with salt and pepper. For the best texture, let the salad sit at room temperature for 5-10 minutes before serving to allow the flavors to meld.