Savory Feta and Tomato Salad with Cucumbers and Peppers

This tomato, cucumber, and feta salad is a vibrant, Mediterranean-inspired dish that brings together the freshest flavors of summer. With juicy tomatoes, crunchy cucumbers, crisp green peppers, and sharp onions, it's a refreshing yet savory salad perfect for warm-weather meals. Tossed in a tangy red wine vinegar and olive oil dressing, and heavily seasoned with salt and pepper, this salad is a simple yet flavorful medley that can be enjoyed as a side dish or even as a light lunch on its own.

If you’re a fan of bold, Mediterranean flavors, the addition of feta cheese truly elevates this dish. The creamy, feta complements the freshness of the vegetables, providing a rich contrast that takes this salad beyond the ordinary. Inspired by the classic Bulgarian shopska salad and similar in composition to the Turkish Shepherd’s Salad, this version includes feta for an extra burst of flavor and a heartier, more satisfying bite. Where a Shepherd’s Salad might use lemon juice for its bright acidity, this recipe leans on the depth of red wine vinegar, giving it a robust, tangy edge.

This salad fits right in with summer menus but is versatile enough to enjoy year-round. It’s great as a side for grilled meats, but you can also serve it as a standalone dish with a slice of crusty bread for a lighter meal. Its combination of crisp vegetables and rich feta makes it more than just a "summertime salad"—it’s a salad with character that satisfies both fresh and savory cravings.

Not only is this dish quick and easy to prepare, but it’s also endlessly adaptable. You can swap green peppers for their milder red or yellow counterparts, or sprinkle in fresh herbs like parsley or dill for an extra layer of flavor. No matter how you tweak it, this tomato, cucumber, and feta salad remains a delicious, tangy, and crunchy delight that captures the essence of simplicity and flavor.

Nutritional Information

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/2 of mixture

• Calories: 500

• Protein: 18 g

• Fat: 37 g

• Net Carbohydrates: 25 g

Ingredients-

• 1 English Cucumber

• 1 Large Onion

• 6-8 small tomatoes

• 1 Large Bell Pepper

• 3-5 Ounces Crumbled Feta Cheese

• 1 Tablespoon Red Wine Vinegar

• 2-3 Tablespoons Olive Oil

• Salt

• Pepper

Instructions- Savory Feta and Tomato Salad with Cucumbers and Peppers

1. Prepare the Cucumber:

Start by peeling the cucumber and cutting it in half lengthwise. Then, slice each half, in half again making long quarters before chopping it into bite-sized pieces.

2. Prepare the Onion:

Trim the top and bottom off the onion and cut it in half. Peel off the skin, place the onion flat side down onto your cutting board, and slice it in half lengthwise. Then, slice each half and chop them into small pieces—just large enough to comfortably eat.

3. Prepare the Bell Pepper:

Any color bell pepper will work for this salad, or feel free to use any other type of pepper you prefer. Bell peppers are easy to find at most grocery stores, so that’s what I usually go for. Core the pepper, remove the seeds, and slice it into pieces roughly the same size as the onion.

4. Prepare the Tomato:

The tomato is the star of this salad, and how you cut it depends on its size and shape. For larger varieties like Heirloom or Beefsteak tomatoes, chop them into larger chunks. If you’re using smaller tomatoes like cherry or grape tomatoes, simply cut them in half. Aim for pieces that are slightly larger than the cucumber slices but still easy to eat. In this recipe, I used Indigo Apple Tomatoes from my garden, which have beautiful reddish-orange bottoms and dark purple tops—what I call a perfect ‘Halloween’ tomato!

5. Mix the Vegetables:

As you finish cutting each vegetable, add it to a large mixing bowl. Once everything is in the bowl, generously season with salt and pepper. Mix well to combine. As the salt hits the tomatoes, they’ll start to release some of their juices, and trust me—this liquid at the bottom of the bowl is pure gold. It’s packed with rich, savory tomato flavor and natural umami!

6. Add the Dressing:

Next, add a splash of red wine vinegar, followed by at least twice as much olive oil. Stir everything together and give it a taste. Now’s the time to adjust the seasoning—add more salt, pepper, oil, or vinegar to your liking. I often find I need to add a little more salt and pepper, no matter how much I thought I’d already used!

7. Add the Feta:

Once the dressing is to your taste, crumble the feta cheese over the salad and give it one final, thorough stir.

8. Let it Sit & Serve:

Let the salad sit for a few minutes before serving to allow the flavors to meld. You’ll notice a delicious, flavorful ‘soup’ forming at the bottom of the bowl—this is the reward for finishing your salad! The liquid is bursting with the essence of fresh tomatoes, oil, and vinegar, making it the perfect way to cap off your meal.

This salad pairs wonderfully with pasta dishes or grilled meats, and it also makes a refreshing light lunch on its own.