Greek Cucumber Tomato Salad with Red Onion and Oregano

Name: Greek Cucumber Tomato Salad with Red Onion and Oregano
Total time: 15 min
Yield: 5 servings
Cuisine: International
Ingredients: 2 large cucumbers, thinly sliced; 3 medium tomatoes, cut into wedges; 1/2 red onion, thinly sliced; 1/4 cup (15 g) chopped fresh parsley; Crumbled feta cheese and olives (optional); 1/4 cup (60 ml) olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

Wassafatouma

Recipe Contributor

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15 mins

5 Servings

This fresh, no-cook salad combines crunchy cucumber, ripe tomato and red onion with a simple oregano vinaigrette. Feta and olives make it more filling if you like. Serve it alongside grilled meat or fish, or with pita for a light lunch.

Greek Cucumber Tomato Salad with Red Onion and Oregano

Preparation Steps

1Step 1

Put the cucumbers, tomato wedges and red onion in a large salad bowl.

2Step 2

Whisk the olive oil, red wine vinegar, oregano, salt and pepper in a small bowl until well blended.

3Step 3

Pour the dressing over the vegetables and toss gently so the tomatoes don't break up.

4Step 4

Scatter the parsley over the top, along with feta and olives if using.

5Step 5

Let the salad sit for about 10 minutes so the flavors blend, or serve right away.

Tips & Variations

Soak the sliced onion in cold water for 10 minutes and drain to soften its bite.
Add chickpeas or diced green bell pepper to make it heartier.
The salad is best the day it is made; leftovers keep covered in the fridge for up to 2 days but will soften.

Greek Cucumber Tomato Salad with Red Onion and Oregano

Preparation Steps

Tips & Variations

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