Cucumber & Tomato Salad with Olives & Creamy Feta Dressing

Cucumber & Tomato Salad

with Olives & Creamy Feta Dressing

15 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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

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!

Browse Steps
1 of 3