Cucumber & Tomato Salad with Olives & Creamy Feta Dressing

Cucumber & Tomato Salad

with Olives & Creamy Feta Dressing

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

This crisp, vibrant salad brings together a bevy of vegetables with a creamy dressing of Greek yogurt mixed with feta cheese, red wine vinegar, and earthy oregano.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Cucumber & Tomato Salad with Olives & Creamy Feta Dressing
Title
  • 1 Romaine Lettuce Heart
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 1½ oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
How To: Peel Garlic
How To: Hold a Chef's Knife
How To: Wash Lettuce
step-by-step
instructions
1 Marinate the vegetables

Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers, halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.

2 Prepare the remaining ingredients

In a separate bowl, combine the yogurt, oregano, cheese (crumbling before adding), remaining vinegar, a drizzle of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine. Roughly chop the lettuce. Roughly chop the olives and peppers.

3 Make the salad & serve your dish

To the bowl of marinated vegetables, add the chopped lettuce, a drizzle of olive oil, and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers. Enjoy!

Tips from Home Chefs

Cucumber & Tomato Salad

1 Marinate the vegetables

Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers, halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.

2 Prepare the remaining ingredients

In a separate bowl, combine the yogurt, oregano, cheese (crumbling before adding), remaining vinegar, a drizzle of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine. Roughly chop the lettuce. Roughly chop the olives and peppers.

3 Make the salad & serve your dish

To the bowl of marinated vegetables, add the chopped lettuce, a drizzle of olive oil, and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers. Enjoy!

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