Cucumber Tomato Salad

Dive into a refreshing symphony of crunch and juiciness with this Cucumber Tomato Salad, where crisp cucumbers, vibrant tomatoes, and zesty red onion mingle with creamy feta and fresh parsley, all drizzled in a light, tangy vinaigrette that sings with every bite.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 large cucumbers
• 0.5 teaspoon salt
• 1 medium red onion
• 3 medium tomatoes
• 1 medium green bell pepper
• 0.5 cup parsley
• 0.5 cup feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon oregano
• 3 tablespoons olive oil

Instructions

1. Peel the cucumbers in stripes to remove some of the tough skin, then chop them into hearty chunks.
2. Place the chopped cucumbers in a colander, toss with 1/2 tsp salt, and drain for 15-30 minutes to draw out excess water. Pat dry before using.
3. Slice the red onion very thinly, about 1/8-inch thick.
4. Soak the sliced onion in ice water for 5-10 minutes to mellow the harsh raw onion flavor.
5. Chop the tomatoes into chunks similar in size to the cucumber pieces.
6. Chop the green bell pepper into chunks similar in size to the cucumber pieces.
7. Combine the cucumbers, tomatoes, bell pepper, and drained red onion in a large bowl.
8. Add chopped parsley and crumbled feta to the bowl.
9. Prepare the vinaigrette by mixing red wine vinegar, oregano, and olive oil. Adjust salt to taste.
10. Toss the salad with the vinaigrette just before serving to maintain freshness and crunch.