Ingredients
- 1 English cucumber, diced
- 2 pints grape or cherry tomatoes, halved
- 8 oz feta, diced
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Greek Cucumber Tomato Feta Salad
Bright, crunchy Greek-style salad with feta, herbs, and red wine vinaigrette.
Holds: up to 5 days (fridge)
Prep: ~15 min
Cook: none
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Combine cucumber, tomatoes, feta, and parsley in a bowl.
- Add olive oil, vinegar, garlic, oregano, salt, and pepper.
- Toss until evenly coated. Serve right away, or chill and serve cold.
Finish + Service
- Optional add-ins: red onion, kalamata olives, capers, dill or mint, sundried tomatoes, or chickpeas.
- For catering: keep feta larger cubes to stay intact.
- Hold chilled, toss before service.
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.