Summer is coming (really, it is) and that means warmer weather, and well, even I don’t want to cook much. So, I start wandering around my local markets, looking for ideas I can recreate at home (and for less). Because summer in the city is hot and sticky. Mediterranean cucumber feta tomato salad to the rescue. It’s crisp, refreshing, and super-easy to make. You can prepare it several ways, one of which involves absolutely no cooking at all, so it’s ready in mere minutes.
The others can be done with leftovers, or minimal time at the stove. Which is what we all want in summer. Right?
I’ve given instructions in the recipe for the “basic” no cook version, marking the chicken as optional, and then added the variations below. Serve with a chunk of crusty bread (here’s a no-knead recipe for that) and a tall glass of lemonade or iced tea.
Mediterranean Cucumber Feta Tomato Salad
Notes
If you use the chicken, season it with salt, pepper, and dried lemon peel. Then bake at 425 for 25-30 minutes.
Ingredients
- 1 mini cucumber (sliced), about 1/2 C
- 1 cooked chicken thigh (optional)*
- 1/4 feta cheese, crumbled
- 5 or 6 grape tomatoes, sliced in half
- Leaves from one small sprig fresh mint
- 1 T olive oil
- 1 t balsamic vinegar
Instructions
- Add all the ingredients to a bowl
- Toss to mix together
Substitutions and Variations for Mediterranean Cucumber Feta Tomato Salad
- Add two hard boiled eggs, sliced
- Mix in some cooked corkscrew pasta (about 2 oz pre-cooked)
- Add shredded chicken (either leftover from a store-bought rotisserie chicken, or an extra baked chicken thigh, see note on recipe for how to make the chicken if you do it at home)
More Feta and Cucumber Salad Recipes
Blueberry Spinach Salad with Feta Cheese and Walnuts
Fresh, crisp, refreshing, and easy to put together. Perfect for a summer day, and no cooking needed.
Lemony Cucumber Salad Recipe with Dill
An easy side dish that comes together quickly. Great with a simple roast chicken (or one pre-cooked from the store).
Chopped Israeli Salad for One Person
Wonderful as a side dish, or add some eggplant and pita and make it a sandwich. Now, it’s a full meal.
Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese
A variation on the blueberry salad above, but this time with balsamic vinegar and almonds for crunch. The sweet strawberries complement the salty feta beautifully.