INGREDIENTS

• 1 large English cucumber, sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes, chopped
• ½ red onion, thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil, thyme, and mint (as desired)

INSTRUCTIONS

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

FAQ

Can I make this salad ahead of time?
Yes, but for the best texture, add the feta and herbs just before serving. The vegetables can be prepped a few hours ahead.

What kind of tomatoes work best?
Heirloom, vine-ripened, or Roma tomatoes are great choices. Choose ripe, juicy tomatoes for the best flavor.

Can I substitute the herbs?
Yes. Parsley, dill, or oregano can be used if you don’t have basil, thyme, or mint.

How can I reduce the sharpness of red onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it to the salad.

Is this salad vegan?
It’s vegetarian as written. To make it vegan, omit the feta or use a dairy-free alternative.

Simple Tips for an Even Better Cucumber Tomato Feta Salad

• Use ripe, in-season tomatoes for the best taste.
• Slice the onion very thinly or soak it to soften its sharpness.
• Chill the salad for a short time before serving for a more refreshing result.
• Add salt cautiously—feta provides a salty bite.
• Turn this into a light meal by adding chickpeas, grilled chicken, or cooked quinoa.

How to Store Cucumber Tomato Salad with Feta

Store in an airtight container in the refrigerator.

For best texture, store without dressing and add it just before serving.

Keep feta separate if possible to prevent excess moisture.

Salad is best within 24 hours, but can last up to 2 days refrigerated.

Stir gently before serving and drain off any excess liquid if needed.

Pin Cucumber Tomato Salad for later

Print

Cucumber Tomato Salad with Feta 🥒

Cucumber tomato salad with feta is a light, flavorful side dish made with fresh vegetables and a simple dressing, perfect for summer meals or easy weeknight dinners.

Course Salad

Cuisine Mediterranean

Keyword cucumber tomato salad, easy summer salad, fresh cucumber salad, how to make cucumber tomato salad with feta, Mediterranean salad, simple side dish, tastyhomemaderecipes, tomato cucumber feta salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 158kcal

Author Eva Riazati

Ingredients

• 1 large English cucumber sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes chopped
• ½ red onion thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil thyme, and mint (as desired)

Instructions

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

Try These next time

The post Cucumber Tomato Salad with Feta 🥒 appeared first on Tasty Homemade Recipes.

Step by Step Video Guide for Keto Coconut Macaroons Recipe:

Ingredients:

• 4 large egg whites (room temperature)
• 2 tablespoon monk fruit sweetener of other granulate sweetener of your choice
• 2 cups shredded unsweetened coconut  
• 3 ounces sugar free dark chocolate

Instructions:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.

• Fold in the shredded coconut gently using a spatula until fully combined.

• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.

• Bake for about 10 minutes or until the tops are golden brown and firm.

• Cool completely on a wire rack before adding the chocolate drizzle.

• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.

• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

Tips for Perfect Keto Coconut Macaroons Recipe:

• Room Temperature Eggs: They whip better and create more volume.
• Don’t Overmix: Gently fold the coconut to keep the mixture airy.
• Shape Evenly: Use a cookie scoop for uniform macaroons.
• Perfect Drizzle: Use a fork for thin chocolate streaks or dip the bottoms for a richer treat.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to a week.
• Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before serving.

FAQ

• 1. Can I use a different sweetener? Yes! Any granulated keto-friendly sweetener like stevia, allulose, or a monk fruit blend works.
• 2. Why are my macaroons too dry? Overbaking can make them dry. Check them at 15 minutes and remove once golden.
• 3. Can I dip them in chocolate instead of drizzling? Absolutely! Dip the bottom of each cooled macaroon into the melted chocolate for a more decadent treat.
• 4. Do I need to beat the egg whites to stiff peaks? No, soft peaks are enough to hold the macaroons together while keeping them light and chewy.
• Enjoy these easy, keto-friendly macaroons with a delicious chocolate twist! 🍪🍫

Try these Keto Recipes:

English Breakfast (Keto)

Keto Broccoli Soup

Crack Chicken Casserole (Keto)

Pin for later:

Print

Keto Coconut Macroons

These Keto Coconut Macaroons are light, chewy, and naturally sweet, topped with a rich sugar-free dark chocolate drizzle for the perfect low-carb treat!

Course Dessert

Cuisine American

Keyword keto dessert, keto macaroons, macaroons

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Ingredients

• 4 large egg whites room temperature
• 2 tablespoons granulated sweetener of choice monk fruit sweetener or erythritol
• 2 cups shredded unsweetened coconut
• 3 ounces sugar-free dark chocolate chopped

Instructions

• Preheat the oven to 350°F . Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.
• Fold in the shredded coconut gently using a spatula until fully combined.
• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.
• Bake for about 10 minutes or until the tops are golden brown and firm.
• Cool completely on a wire rack before adding the chocolate drizzle.
• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.
• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

The post Keto Coconut Macaroons Recipe (Video) appeared first on Tasty Homemade Recipes.