Montenegrin Tomato and Cucumber Salad with Feta
This refreshing Montenegrin Tomato and Cucumber Salad with Feta is a vibrant mix of juicy tomatoes, crisp cucumbers, and creamy feta cheese, dressed in a zesty vinaigrette, embodying the simplicity and flavors of the Mediterranean.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Kitchen knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 4 medium tomatoes about 1 lb or 450g, cut into wedges
- 2 medium cucumbers about 14 oz or 400g, sliced
- 1 small red onion about 3 oz or 85g, thinly sliced
- 7 oz feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves torn
- 1 tbsp fresh oregano leaves chopped
Instructions
- Begin by preparing the vegetables. Rinse the tomatoes and cucumbers under cold water. Pat them dry with a clean kitchen towel.
- Cut the tomatoes into wedges and place them in a large salad bowl.
- Slice the cucumbers into half-moons, about 1/4 inch thick, and add them to the bowl with the tomatoes.
- Peel and thinly slice the red onion, then add it to the salad bowl, separating the layers into individual rings or half-moons.
- Crumble the feta cheese over the vegetables, distributing it evenly throughout the salad.
- In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper to create the dressing.
- Drizzle the dressing over the salad and gently toss to coat the vegetables and feta with the vinaigrette.
- Tear the fresh basil leaves and chop the oregano, then sprinkle the herbs over the salad.
- Give the salad one final, gentle toss to distribute the herbs and dressing.
- Taste and adjust the seasoning if necessary, adding more salt or pepper to your preference.
- Serve immediately, or let the salad sit for about 10 minutes at room temperature to allow the flavors to meld together before serving.
Notes
For best results, use ripe, in-season tomatoes as they are the star of this dish.
If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding to the salad.
This salad is perfect for a light lunch or as a side dish to grilled meats and seafood.
The salad can be refrigerated for up to 2 hours before serving, but is best enjoyed fresh.