Delicious cucumber tomato salad tossed in a tangy red wine vinaigrette. A healthy summer side dish that complements any meal.
Ingredients
1pound(454g)English cucumber
1pound(454g)Roma tomatoes
½cup(60g)red onion, ⅛" thick slices
¼cup(30g)kalamata olives, pitted and sliced
1tablespoon(1g)basil leaves, thinly sliced
1tablespoon(1g)mint leaves, thinly sliced
¼cup(60ml)red wine vinegar
1teaspoon(5ml)dijon mustard
½teaspoon(3g)kosher salt
¼teaspoonblack pepper
¼teaspoondried oregano, plus extra for sprinkling
½cup(120ml)extra-virgin olive oil
¼cup(37g)feta cheese, crumbled
Instructions
Prepare the Vegetables - Cut the cucumber by halving it lengthwise, then chopping it into ½-inch thick slices. This should yield about 3 cups. Cut the tomatoes into quarters lengthwise, then into ½-inch thick wedges.
Combine the Vegetables - In a large bowl, combine cucumbers, tomatoes, red onion, olives, basil, and mint. Set aside.
Make the Dressing - In a medium bowl, whisk together red wine vinegar, mustard, salt, pepper, and oregano. Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Taste and season with more salt and pepper as desired.
Toss the Salad - Pour the dressing over the vegetable mix, and toss to combine. Allow the salad to marinate for 10 to 15 minutes before serving.
To Serve - Stir the salad and transfer it to a serving dish. Sprinkle it with crumbled feta, salt, pepper, and dried oregano.
Notes
Recipe Yield: 7 cups
Serving Size: 1 cup
Storing: The salad can be stored in the refrigerator in an airtight container for up to 3 days.