Ingredients
For the Salad:
* Cucumber: 2 large (cubed or sliced into half-moons)
* Cherry Tomatoes: 1 cup (halved)
* Sun-Dried Tomatoes: 1/2 cup (chopped, packed in oil preferred)
* Feta Cheese: 150g (cubed or crumbled)
* Red Onion: 1/2 small (thinly sliced)
* Kalamata Olives: 1/2 cup (pitted)
* Fresh Parsley: 1/4 cup (finely chopped)
For the Dressing:
* Olive Oil: 3 tbsp (you can use some of the oil from the sun-dried tomato jar for extra flavor)
* Red Wine Vinegar: 1 tbsp (or lemon juice)
* Dried Oregano: 1 tsp
* Garlic: 1 clove (minced)
* Salt & Black Pepper: To taste
Instructions
* Prep the Vegetables: In a large mixing bowl, combine the cucumbers, cherry tomatoes, sliced red onions, and Kalamata olives.
* Add the “Extras”: Fold in the chopped sun-dried tomatoes and the fresh parsley.
* Make the Vinaigrette: In a small jar or bowl, whisk together the olive oil, vinegar, minced garlic, oregano, salt, and pepper until well combined.
* Toss: Pour the dressing over the salad and toss gently so everything is evenly coated.
* Add Feta: Add the feta cheese last. Gently fold it in to keep the cubes intact and prevent the salad from becoming too cloudy.
* Serve: This salad is best served immediately, but it can sit for 15–20 minutes to let the flavors meld.
Tips for a Professional Touch
* Texture: Keep the cucumber chunks relatively large to maintain a nice crunch against the soft feta.
* The Oil: If your sun-dried tomatoes are herbs-packed, that oil is “liquid gold”—use it in the dressing!
* Variations: You can add chickpeas for extra protein or serve this over a bed of quinoa for a more filling meal.