EFK Tested
EFK Mediterranean Tomato-Cucumber Feta Salad
EFK Mediterranean Tomato-Cucumber Feta Salad is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 0 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine tomatoes, cucumber, and red onion in a large mixing bowl. Dress lightly with olive oil, red-wine vinegar, oregano, salt, and pepper. Fold in feta, regular olives, and parsley just before serving so the vegetables remain fresh and crisp. Taste and adjust seasoning before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large mixing bowl.
Food safety & storage
Best served fresh. Refrigerate promptly if not serving immediately and use within 2 days for best texture. Store cold and stir gently before serving; tomatoes and cucumbers will release liquid during storage.
View this recipe on the original EFK website ↗