Cucumber Tomato Feta Salad
Delicious summer salad with cucumber, tomato, and feta.
Servings: 3 people
Equipment
- 1 flower cookie cutter (about 4 cm / 2 inches)
Ingredients
Salad
- 300 grams grape tomatoes
- 1 cucumber large
- 1 red onion small
- 200 grams feta
- 75 grams kalamata olives pitted
- 1 chive stem, fresh
- 10 basil leaves, fresh
Dressing
- 25 grams olive oil
- 1 tablespoon white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon oregano dried
- 1 tablespoon honey
- sea salt to taste
- pepper to taste
Instructions
- To make the feta flowers, cut out the cheese with the flower cutter.
- Carefully push out the feta flower, pressing down along each side of the cutter to prevent the cheese from breaking.
- Repeat until you have as many flowers as possible. You can halve the flowers, but do this carefully so they won't break.
- Crumble or dice the remaining feta.
- Cut the cucumber in half lengthwise. Scoop out the seeds (use a small spoon).
- Dice the cucumber.
- Cut the grape tomatoes into slices (save a few tomato tips for the 'cherry' garnish).
- Chop the red onion finely.
- Halve the olives.
- Add the chopped cucumber, tomatoes, red onion, olives, and feta to a large bowl or serving platter.
- Mix the olive oil, minced garlic, white wine vinegar, oregano, and honey to make the dressing. Season to taste with salt and pepper.
- Pour the dressing onto the salad. Mix well.
- Carefully arrange the feta flowers on top of the salad.
- Add the tip of the grape tomatoes to make the cherries, small pieces of fresh chive for the stems, and basil for the leaves.
- Serve.
Video
Nutrition
Calories: 359kcal | Carbohydrates: 20g | Protein: 12g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 1160mg | Potassium: 505mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1382IU | Vitamin C: 21mg | Calcium: 392mg | Iron: 2mg