Cooked - Cucumber Tomato Feta Salad (with Olives + Dill)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cucumber Tomato Feta Salad (with Olives + Dill)

6.0

½ cup extra-virgin olive oil (OR avocado oil)

¼ cup red wine vinegar

1 ½ teaspoons sugar

1 clove garlic (minced)

1 tablespoon fresh dill (minced)

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon salt

Freshly ground black pepper (to taste)

1 pound cherry or grape tomatoes (cut in half (OR about 3 large tomatoes, seeded & chopped))

1 pound cucumbers (approximately 2 large or 4 small) (peeled & diced)

½ cup Kalamata olives (drained, pitted, & chopped)

½ cup feta cheese (crumbled)

2 tablespoons fresh dill (chopped)

In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended.
In a large bowl, combine the tomatoes, cucumbers, olives, feta, and dill.
Whisk or shake the dressing one last time and pour it over the top of the salad.
Toss together until all of the ingredients are evenly coated.
Cover the Cucumber Tomato Feta Salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving.
Stir well, garnish with additional dill if desired, and serve with a slotted spoon to drain off any excess dressing.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 8 weeks ago

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