Cucumber And Tomato Salad With Feta Cheese Recipes

TOMATO FETA SALAD

Tomato Feta Salad image

Provided by Ina Garten

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Steps:

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

CUCUMBER, TOMATO & FETA SALAD WITH BALSAMIC DRESSING

Cucumber, Tomato & Feta Salad with Balsamic Dressing image

This Greek-inspired tomato salad is packed with fresh veggies and flavor-boosting ingredients, like balsamic vinegar, Kalamata olives and crumbled feta cheese. This delicious salad takes just 15 minutes to make and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving.

Provided by Andrea Mathis, M.A., RDN, LD

Categories Healthy Tomato Salad Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

¼ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper
4 cups grape tomatoes (1 pound 3 ounces), halved
½ cup thinly sliced white onion
⅓ cup chopped fresh basil or parsley
1 ½ cups halved and sliced cucumber
¼ cup halved Kalamata olives
¼ cup crumbled feta cheese

Steps:

Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add cucumber, olives and feta and toss to coat.

Nutrition Facts : Calories 146 calories, Carbohydrate 12 g, Cholesterol 8 mg, Fat 10 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 315 mg, Sugar 8 g

CUCUMBER, TOMATO AND FETA SALAD

Cucumber, Tomato and Feta Salad image

This classic refreshing salad pairs perfectly with grilled lamb .

Provided by Bon Appétit Test Kitchen

Categories Salad Tomato Vegetable Appetizer Side No-Cook Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Dinner Lunch Buffet Feta Cucumber Spring Summer Family Reunion Shower Healthy Party Potluck Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

TOMATO, BASIL, AND FETA SALAD

Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

TOMATO CUCUMBER AND FETA SALAD

Tomato Cucumber and Feta Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 5m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tomatoes, cored and sliced
1 1/2 cucumbers, peeled, seeded and sliced
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup feta cheese, crumbled

Steps:

In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

CUCUMBER AND TOMATO SALAD WITH FETA CHEESE

Cucumber and Tomato Salad With Feta Cheese image

Delicious combination of veggies and feta with an Italian dressing! Great for a summer side dish on those hot, humid days!

Provided by Severslady

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 medium cucumbers, peeled and chopped
2 medium tomatoes, chopped
1 small red onion, chopped
1 (5/8 ounce) package Good Seasonings Italian salad dressing mix, prepared per package directions
2 garlic cloves, finely chopped
3 ounces feta cheese, crumbled
kosher salt & freshly ground black pepper, to taste

Steps:

Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid. Prepare Italian dressing per package directions. Pour dressing over into bowl and stir to coat evenly. Salt and pepper to taste. Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy! Variations of this salad are easily made by changing the type of cheese you use. I have also used crumbled Gorgonzola (when served with steak), shredded sharp cheddar (when served with burgers and hot dogs), and chopped fresh mozzarella (when served with lasagna), depending on the dinner I was serving with the salad.

TOMATO SALAD WITH CUCUMBER AND FETA

Tomato Salad With Cucumber and Feta image

Serve this on a large fancy serving dish and sprinkle generously with salt and pepper. I have served this many times at my dinner parties... not only is this beautiful to look at, it is absolutely delicious!. Olives can be replaced with capers if desired, and oregano can be replaced with fresh basil. Plan ahead this salad needs to be left out at room temperature for 1 hour or refrigerated for 3 hours before serving. Another variation for this salad is layer mozzarella cheese in between the veggies and omit the feta, it is just as good both ways, but I have to say that the feta is better. Be certain to only use an firm English cucumber for this, otherwise the salad will get watery. This salad should serve up to 6 people, increase all ingredients if serving more. If you are serving this chilled I strongly suggest to let the salad sit out for 1 hour at room temperature before serving, the tomatoes will soften and taste better, tomatoes really should not be refrigerated, they permanently loose their taste and texture. You will love this salad!

Provided by Kittencalrecipezazz

Categories Cheese

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

5 -6 large firm ripe tomatoes, sliced
1 medium English cucumber, sliced (peel left on or off)
1 large red onion, thinly sliced
1/2 cup red wine vinegar
1/2 cup olive oil (use a good-quality olive oil for this)
1 -2 teaspoon dried oregano
3 -5 fresh garlic cloves, finely chopped
1 1/2 cups feta cheese, crumbled (or to taste)
1 cup black olives (preferably Kalamata or similar brine-cured)
salt and pepper

Steps:

In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).
When ready to serve sprinkle with feta cheese and olives.
Delicious!

Nutrition Facts : Calories 497.9, Fat 43.2, SaturatedFat 12.8, Cholesterol 50.1, Sodium 935.7, Carbohydrate 20.8, Fiber 4.9, Sugar 11.2, Protein 11.3

FETA CUCUMBER SALAD

Feta Cucumber Salad image

If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

Ingredients

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped green onions
1 cup (4 ounces) crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 to 1/4 teaspoon coarsely ground pepper

Steps:

Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Nutrition Facts :

TOMATO, CUCUMBER AND FETA SALAD

Tomato, Cucumber and Feta Salad image

A typically Greek salad, this has caramelized garlic to spark it up a bit! From Cat Cora's Kitchen cookbook.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 4-6

Number Of Ingredients 11

Ingredients

4 large garlic cloves, minced
1 tablespoon extra virgin olive oil, plus 1 cup olive oil
3 large ripe tomatoes, cored, cut into 1/4-inch slices
1 large cucumber, peeled, cut into 1/8-inch slices
1 small red onion, cut into thin slices
12 kalamata olives
1 cup feta cheese, crumbled
1/2 cup red wine vinegar (sometimes I add a splash of balsamic too)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
kosher salt and black pepper

Steps:

In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature.
Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese.
Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!

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