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    Home » Salads » Tomato Cucumber Feta Salad Recipe

    Tomato Cucumber Feta Salad Recipe

    Published: May 18, 2018 · Modified: Apr 1, 2021 by Megan Porta · This post may contain affiliate links.

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    This Tomato Cucumber Feta Salad is a keeper! I love it as a solo lunch salad and also as a dinner side dish. Or you can double it for a fresh, yummy summer party food!

    My mother instilled in me a great love and appreciation for a good, healthy, beautiful salad. As a kid I was always awed by the salads she put together and as an adult I am constantly trying to think of new flavor combinations. When it comes to salads, the options really are endless. Stand in the middle of the produce aisle and look around you. The colors, the shapes, the flavors and smells.. there is such a variety of ingredients to choose from!

    I love a good leafy salad, but this Tomato Cucumber Feta Salad would be great even without the romaine lettuce. I have made it twice this week and I’ve devoured every single morsel of both batches. All by myself. It is one scrumptious little salad.

    If you follow the recipe amounts exactly as they’re written, you’ll have either one large salad (think: hungry lunch) or two small salads (think: dinner accompaniment). I went with the hungry lunch version both times.

    If you can’t find micro-greens, feel free to replace them with either alfalfa sprouts or watercress. I love the little bit of bitterness that all of the above options add. And the dressing? It pairs so well with every colorful ingredient involved.

    You are going to love this one! Let me know what you think! Have a great weekend, friends.

    Tomato Cucumber Feta Salad

    This super fresh salad goes great with any meal or as a solo lunch!
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    Course: Salad
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 1 large or 2 small
    Calories: 445kcal
    Author: Megan Porta

    Ingredients

    SALAD

    • 1 cup Romaine lettuce chopped
    • 1/2 cup micro-greens watercress or alfalfa sprouts
    • 1 cup cherry tomatoes halved
    • 1/2 small cucumber peeled and chopped
    • 1/4 red onion thinly sliced
    • 1/2 cup fresh blueberries
    • 1/2 cup Feta cheese crumbles

    DRESSING

    • 1 tbsp. olive oil
    • 1 tbsp. lemon juice
    • 1 tbsp. red or white wine vinegar
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 tsp. dried basil

    Instructions

    • In a medium bowl, combine the lettuce, micro-greens, tomatoes, cucumbers, onion, blueberries and Feta cheese. Toss and refrigerate until ready to serve.
    • In a small bowl, combine the olive oil, lemon juice, vinegar, salt, pepper and basil. Mix well and refrigerate until ready to serve.
    • Just before serving, drizzle the dressing over the salad and toss.

    Nutrition

    Calories: 445kcal | Carbohydrates: 29g | Protein: 15g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 1343mg | Potassium: 757mg | Fiber: 6g | Sugar: 17g | Vitamin A: 5196IU | Vitamin C: 55mg | Calcium: 468mg | Iron: 4mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Emily @ Emily’s Tasty Adventures

      May 29, 2018 at 6:29 pm

      It’s so beautiful!!!! I will definitely be making this once my garden produces some cucumbers and tomatoes!!

      Reply
      • Megan Porta

        May 30, 2018 at 12:20 am

        That’s great!

        Reply

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