Name: Easy Greek Cucumber Tomato and Feta Salad with Chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 1 cup cherry tomatoes, quartered; 2 cups chopped cucumber; 1 (15.5 oz) can chickpeas, drained and rinsed; ¾ cup crumbled feta cheese (or more, if you’re like me); 2 tbsp chopped fresh mint; ½ tsp sea salt, plus more to taste; Freshly ground black pepper, to taste; 3 tbsp extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp fresh lemon juice; 1 garlic clove, finely grated; 1 tsp dried oregano; 1 tsp grated Parmesan cheese; ¼ teaspoon salt; Pinch of black pepper

Description

Enjoy a refreshing Cucumber tomato and feta salad, perfect for summer gatherings and quick meals in under 15 minutes.

Ingredients

Scale

For the Salad

1 cup cherry tomatoes, quartered

2 cups chopped cucumber

1 (15.5 oz) can chickpeas, drained and rinsed

¾ cup crumbled feta cheese (or more, if you’re like me)

2 tbsp chopped fresh mint

½ tsp sea salt, plus more to taste

Freshly ground black pepper, to taste

For the Dressing:

3 tbsp extra-virgin olive oil

3 tbsp red wine vinegar

1 tsp fresh lemon juice

1 garlic clove, finely grated

1 tsp dried oregano

1 tsp grated Parmesan cheese

¼ teaspoon salt

Pinch of black pepper

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Instructions

Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Parmesan, salt, and pepper until well combined. Set aside to let the flavors meld.

Toss the salad: In a large bowl, combine tomatoes, cucumber, chickpeas, feta, and mint. Season with ½ teaspoon sea salt and a few grinds of black pepper.

Dress and chill: Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning — sometimes I’ll add a little extra feta or a squeeze of lemon if I’m feeling zesty.

Serve: Enjoy immediately or refrigerate for 20–30 minutes to let the flavors develop. It gets even better as it sits.