Mediterranean Style Cucumber Tomato Feta Salad
This vibrant Mediterranean salad bursts with fresh cucumbers, juicy tomatoes, and creamy feta, all tossed in a tangy, herby vinaigrette. It’s light, refreshing, and perfect for a quick lunch, side dish, or meal prep favorite.
Servings: 4
Ingredients
- 3 Persian cucumbers
- 1½ cups Cherry tomatoes sliced in half
- 1 cup Red cabbage shredded
- 1 Bunch curly parsley, with stems coarsely chopped
- ½ cup Red beets sliced
- ¼ cup Peppers any color, sliced
- 1 cup Alfalfa sprouts
- ¼ cup Feta cheese crumbled
- 1 teaspoon Crushed red pepper optional
Dressing
- 5 tablespoons Extra-virgin olive oil
- 3 tablespoons Red wine vinegar
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Dried mint or fresh
- 3 Cloves garlic minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, add cucumbers, cherry tomatoes, red cabbage, curly parsley, red beets, peppers, alfalfa sprouts, feta cheese, and crushed red pepper if using.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, balsamic vinegar, garlic, and mint. Season with salt and pepper to taste.
- Drizzle the dressing over the salad, toss, and enjoy.
Notes
Keep tomatoes and beets fresh: add cherry tomatoes and beets only when you’re ready to serve. This keeps the salad from becoming soggy.
Add feta last: for the best texture, add feta cheese just before serving so it stays fresh and doesn’t dissolve into the dressing.
Separate the Dressing: Always store the dressing separately when meal prepping. Add it right before serving to maintain freshness and prevent the salad from becoming soggy.
Nutrition
Serving: 4servings | Calories: 234kcal | Carbohydrates: 11g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 374mg | Fiber: 2g | Sugar: 6g | Vitamin A: 891IU | Vitamin C: 36mg | Calcium: 97mg | Iron: 2mg