Refreshing Cucumber Tomato Salad
This salad is simple, fresh and delicious. It is gluten free and can be dairy free by leaving out the feta. You can make it more of a meal by adding cooked quinoa. I've also enjoyed adding a can of drained and rinsed white beans or chickpeas. Chopped avocado is another tasty addition!
- 1-2 cucumbers, chopped
- 1-2 tomatoes, chopped
- 1 small onion, diced (chopped green onions are a nice alternative)
- Feta cheese (if desired, amount is up to your preference)
- Splash of olive oil
- Squeeze of fresh lemon juice
- Salt and pepper to taste
- Dried oregano (sprinkled on generously, to taste)
As you can gather, this is a very loose "recipe." The amounts of each item are really up to your preference, but I try to do pretty much equal amounts of cucumber and tomato, and a bit less onion to keep it from being overpowering. Depending on the size of your tomatoes and cucumbers, the number can differ.
After chopping veggies, combine in large bowl. Add the splash of oil and juice (a couple tablespoons of oil and one of lemon juice is probably sufficient), and add spices to taste.
This salad is great served right away or within a couple hours. If you are going to make it ahead, don't add the oil, juice or salt and pepper more than a couple hours before serving. The salt releases moisture from the veggies and leftovers will be swimming in liquid! It still tastes great and you can easily drain off the excess liquid, but it doesn't look as pretty if you are making it for a gathering!