Quick Parsley Cucumber Tomato Feta Salad
This Parsley Cucumber Tomato Feta Salad is a fresh and zesty Mediterranean parsley salad packed with crisp cucumbers, juicy Campari tomatoes, tangy feta, and a lemony oregano dressing.
Servings 4 Servings
Calories: 202kcal
Ingredients
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon dried oregano
- ¼ teaspoon fresh ground black pepper
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt to taste
- 2 cups fresh parsley coarsely chopped
- 1 cup cucumber large diced, Persian or English
- 1 cup Campari tomatoes quartered
- ½ cup red onion finely sliced
- ½ cup feta cheese hand crumbled
Equipment
Instructions
- Make the Dressing: In a large mixing bowl, whisk together olive oil, lemon juice, dried oregano, and black pepper until well combined.
- Season the Dressing: Add the salt gradually, tasting as you go to adjust the seasoning to your preference.
- Add the Vegetables: To the same bowl, add the chopped parsley, diced cucumbers, halved Campari tomatoes, and sliced red onions.
- Toss the Salad: Gently toss everything together until the vegetables are evenly coated with the dressing.
- Fold in the Feta: Crumble feta cheese by hand and gently fold it into the salad, ensuring it’s evenly distributed without breaking it down too much.
- Serve Immediately: Enjoy fresh as a side dish, in wraps, or alongside grilled meats. If making ahead, refrigerate and toss again before serving.
Video
Notes
- Add kalamata olives for a Greek Salad twist.
- Serve with warm pita bread or as a side dish to grilled chicken or fish.
- For extra zest, add a pinch of sumac.
Nutrition
Calories: 202kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 527mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2822IU | Vitamin C: 54mg | Calcium: 156mg | Iron: 3mg
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