Tomato Cucumber Feta Salad with Cumin Lemon Dressing
A cold, crispy, and tangy salad that hits different on a hot day. This no-cook dish features meaty Roma tomatoes, crunchy English cucumbers, and a secret cumin-spiked dressing that adds a warm, earthy depth.
Ingredients
Dressing
- 2 Tbsp extra virgin olive oil high quality
- 2 Tbsp fresh lemon juice from 1 medium lemon
- 2 cloves garlic pressed or minced finely
- 1/4 tsp sea salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp ground cumin the secret ingredient
Salad Base
- 1 lb Roma tomatoes chopped uniformly (approx 4 medium)
- 1 large English cucumber sliced evenly
- 6 oz feta cheese large crumbles or diced from a block
- 1 small red onion sliced very thinly
- 1/4 cup fresh cilantro finely chopped
Instructions
- In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, minced garlic, sea salt, black pepper, and ground cumin until slightly combined. Set aside to let the flavors bloom.
- Wash and chop the Roma tomatoes into uniform half-inch cubes. Slice the cucumber into even rounds (or half-moons if thick). Sliced the red onion as thinly as possible and finely chop the cilantro.
- In a large mixing bowl, combine the tomatoes, cucumbers, red onion, and cilantro.
- Gently fold in the feta cheese (cubed or crumbled).
- Wait until immediately before serving to add the dressing. Give the dressing a final whisk, drizzle over the salad, and use two large spoons to gently toss until coated.
- Taste and adjust salt if necessary before serving.
Notes
Pro Tip: If your red onion is too sharp, soak the slices in ice-cold water for five minutes then drain before adding to the salad. This removes the harsh bite while keeping the crunch.