Sandy Beach Tomato and Cucumber Salad with Feta
A refreshing salad combining juicy tomatoes, crisp cucumbers, and salty feta cheese, inspired by seaside simplicity. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs ripe cherry tomatoes, halved, English cucumber, diced, feta cheese, crumbled into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups ripe cherry tomatoes, halved
- 1 large English cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh mint leaves, chopped
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Equipment for this recipe
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Instructions
- Step 1: In a large bowl, combine 2 cups halved cherry tomatoes, 1 large diced English cucumber, and 1/4 cup thinly sliced red onion.
- Step 2: Drizzle 3 tbsp extra virgin olive oil and 2 tbsp fresh lemon juice over the vegetables, tossing gently to coat.
- Step 3: Sprinkle 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1 tsp dried oregano evenly, mixing to distribute the seasoning.
- Step 4: Fold in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh mint leaves, tossing lightly to combine without breaking the cheese.
- Step 5: Chill the salad in the refrigerator for 15 minutes before serving to let the flavors meld and offer a cool contrast reminiscent of a breezy beach day.
