Anti Inflammatory Cucumber Tomato Salad with Feta
Total time25 min
Prep time15 min
Cook time0 min
4.6(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced ¼ inch thick
- 1 lb cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¾ tsp kosher salt
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp black pepper
- 4 oz feta cheese, crumbled
- ¼ cup fresh mint leaves, roughly torn (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the sliced cucumbers, halved cherry tomatoes, and red onion in a large mixing bowl. Sprinkle with the kosher salt and toss to coat, then let the vegetables sit for 10 minutes until the cucumbers and tomatoes release some of their liquid.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!