This salad is my end of summer staple. I still have cucumbers and tomatoes in abundance, and back to school has left some of our weeknights pretty hectic. I love that this comes together in no time flat. I roast the red onions ahead of time and keep them in my fridge- mainly because I am not a huge fan of raw onion. If you are grilling, the onion tastes amazing on a grill and goes even faster.
This is one salad that does not need a recipe so much as a guide. I use equal parts roughly diced cucumbers and tomatos. Then about half the measure in grilled or roasted red onion. I put a generous hand full of kalamatta olives and more feta than I probably should. But I really love feta. Then I toss the whole salad in a light dressing of lemon juice and olive oil with a pinch of fresh oregano from the gaden. The salad will last about 24 hours dressed, in the fridge; I love taking the leftovers for my lunch the next day.
- 2 cups chopped cucumber
- 2 cups large dice tomato
- 1 cup grilled red onion
- 1 cup kalamatta olives
- ¾ cup feta, cubed
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 clove minced garlic
- 1 tablespoon minced fresh oregano
- salt and pepper to taste
- Large dice the tomato and cucumber- I like the pieces to be on uniform size- about a bite each.
- Grill or roast a red onion
- If roasting oil the diced onion, and bake at 400º until tender. About 20 minutes
- Mix all the salad ingredients together except the feta.
- Whisk together the dressing and salt and pepper to tase. I use about ½ teaspoon salt and ¼ teaspoon pepper.
- Dress the salad to your liking, you will have some dressing left over.
- Stir in the feta and serve.