Mediterranean Cucumber, Tomato and Feta Salad with Bread
A fresh no-cook salad of juicy tomatoes, cucumber and briny feta, tossed with red onion and olives in olive oil and served with torn bread that soaks up the tomato juices.
- Total
- 15 min
- Prep 15
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Seasoning in layers
- Savory
- Mediterranean
- No cook
Instructions
-
Cut the cucumber into 1.5 cm chunks. Halve the tomatoes and cut them into 2 cm wedges. Thinly slice the red onion.
~6 min
Cutting vegetables into similar-sized pieces ensures even seasoning and a consistent texture in every bite.
Dicing Cut cucumber and tomatoes into even chunks by first making flat surfaces to prevent rolling; a sharp knife and steady guide hand ensure uniform pieces.
-
Put the cucumber, tomatoes and red onion in the large bowl. Add 0.25 tsp salt and 0.125 tsp black pepper and toss gently.
~2 min
Salting early draws out the tomatoes' and cucumber's juices, which mix with the olive oil to create a natural dressing.
Salting the cucumber and tomato first draws out their juices, which mix with the olive oil to make a light dressing without any cooking.
Seasoning in layers Season gradually: salt the vegetables first, then add salty feta and olives, and finally taste before adding more salt to avoid over-seasoning.
-
Crumble the feta into rough 1 cm pieces over the salad. Scatter the olives on top.
~2 min
Seasoning in layers Season gradually: salt the vegetables first, then add salty feta and olives, and finally taste before adding more salt to avoid over-seasoning.
-
Drizzle 1.5 tbsp olive oil over the salad and toss once, just to coat. Do not overmix or the feta will break down.
~2 min
Tossing just once coats the ingredients without breaking the feta, keeping its crumbly texture intact.
Seasoning in layers Season gradually: salt the vegetables first, then add salty feta and olives, and finally taste before adding more salt to avoid over-seasoning.
-
Tear the bread into rough 3 cm pieces and press them lightly into the salad so they soak up the tomato juices and olive oil.
~3 min
Tearing the bread exposes more surface area, and pressing it in lets it soak up the tomato juices and olive oil.
Add the bread at the very end and only press it in lightly, so it stays slightly firm instead of turning to mush.