Cucumber Tomato and Feta Salad (Greek Salad)

Tomato and cucumber salad, with red onion, feta, and garbanzo beans with greek dressing.

5 from 1 vote

Cucumber Tomato and Feta Salad (Greek Salad)

A Greek salad with cucumber, tomatoes, Greek feta cheese, red onion, and the non-traditional but terrific addition of chickpeas, and a tangy Greek vinaigrette. Yield is about 2 pounds of salad.

Prep Time20

Total Time20

Course: Salad

Cuisine: Greek

Servings:

Calories: 221kcal

Author: Sally Cameron

Ingredients

Greek Salad Dressing (makes ¾ cup, extra dressing)

½ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 large garlic clove microplaned or chopped and smeared into paste
1 teaspoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Salad

12 ounces mini or Persian cucumbers chopped small
12 ounces small cherry or grape tomatoes halved or quarterd
7 ½ ounces chickpeas (garbanzo beans) ½ a can, drained and rinsed
4 ounces Greek feta cheese crumbled
¼ small red onion thinly sliced
2 teaspoons fresh oregano leaves or parsley

Optional additions

20 pitted Greek Kalamata olives

Instructions

Make the dressing

Make vinaigrette by placing all ingredients in a jar. Cap tightly and shake well until creamy and smooth or emulsify in a blender.

Make the salad

Halve the tomatoes, chop the cucumber into small pieces, crumble the feta if not already done. Add to a medium bowl then add the chickpeas, feta, onion, and herbs. Toss gently. Add a few tablespoons of dressing and stir to combine, then serve extra dressing on the side,

Notes

Onion trick - Thinly slice the red onion and soak the slices in ice cold water for 20-30 minutes. Drain well and pat dry. This mellows the sharp “bite” and makes the onion taste cleaner and sweeter.

The nutrition calculation is just the salad. Here is the Greek salad dressing on it's own, as people use different amounts, and the recipe makes extra.

Nutrition