Recipe for: Tomato and Cucumber Salad with Feta (Polish-Modern) - photo 1
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Recipe for: Tomato and Cucumber Salad with Feta (Polish-Modern)

Salads Additions 15 min Easy 7 wyświetleń ~21.64 PLN - (0)
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Description

A light, summer salad combining juicy tomatoes and crunchy cucumber with creamy feta and aromatic basil. The classic Greek theme gets a Polish twist with rapeseed oil and apple cider vinegar, along with optional additions of olives or roasted sunflower seeds for a contrast in textures. Perfect as a side for grilling, a light lunch, or for a picnic. Bold, fresh, and colorful — serve immediately to keep the vegetables crisp and juicy.

Ingredients Used

Ingredients (11)

Servings:
4
  • Tomato 5 szt. (~600 g)
  • Cucumber 1 szt. (~300 g)
  • Feta cheese 200 g
  • Red onion 100 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Basil 15 g
  • ✨ Opcjonalne
  • Black olives 50 g
  • Roasted sunflower seeds 30 g
💰 Szacowany koszt dania: ~21.64 PLN (5.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Wash the tomatoes under cool running water and dry them with a paper towel. If you are using large tomatoes, cut them into pieces about 2–3 cm in size (cubes or wedges). If you are using cherry tomatoes, cut them in half.

Ingredients: Tomato
Use a cutting board and a sharp knife (preferably a tomato knife or chef's knife). The tomatoes should be firm, not mushy — if they seem watery, drain the excess juice into a bowl and save it for the sauce.
2

Wash the cucumber thoroughly. If the skin is thick or bitter, peel it. Cut the cucumber into half-moon slices about 3–4 mm thick or into cubes similar in size to the tomato, so the pieces are uniform.

Ingredients: Cucumber
Use a sharp knife or a vegetable slicer. Uniform pieces ensure that each bite has a balance of flavors and textures.
3

Peel the red onion and cut it in half. Slice it thinly into half-moons — about 2 mm. If you want to soften the sharp taste, place the sliced pieces in a bowl of cold water for 5 minutes, then drain and dry.

Ingredients: Red onion
Use a bowl of cold water to mellow the taste of the onion. Store any unused ends in the refrigerator for next use.

Sauce

4

Prepare the dressing: pour the rapeseed oil and apple cider vinegar into a small bowl. Add salt and pepper. Whisk vigorously with a fork or a small whisk for about 20–30 seconds, until the ingredients combine into a uniform emulsion. Taste and adjust with a bit more salt or pepper if needed.

Ingredients: Rapeseed oil, Apple cider vinegar, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (shake 10–15 times). The dressing should be slightly cloudy and well combined — if the oil separates, add a little more vinegar and whisk again.

Assembly

5

In a large bowl, gently combine the chopped tomatoes, cucumber, and onion. Drizzle with the prepared dressing and mix with a spatula or two spoons for 10–15 seconds, being careful not to crush the tomato pieces.

Ingredients: Tomato, Cucumber, Red onion, Rapeseed oil, Apple cider vinegar
Use a large glass or ceramic bowl so the ingredients have space. Mix gently — tomatoes break easily, mixing should be quick and gentle.
6

Crumble or cut the feta cheese into pieces about 1–2 cm and spread them evenly over the salad. Add torn fresh basil — tear the leaves with your fingers to release the aroma.

Ingredients: Feta cheese, Basil
Use a sharp knife to cut the feta or crumble it with your fingers for a rustic look. Add the basil at the end so it doesn't wilt under the dressing and stays fresh.

Finishing

7

Taste the salad and season with additional salt or freshly ground pepper if needed. If you want to add more texture, sprinkle the salad with toasted sunflower seeds or add black olives. Serve immediately to keep the vegetables fresh and crunchy.

Ingredients: Salt, Black pepper, Roasted sunflower seeds, Black olives
Additionally, you can add roasted sunflower seeds or black olives for contrast. Use a spoon for serving or present it to the family in a large bowl, with extra dressing served on the side.

Fun Fact

💡

In Poland, tomato and cucumber salads are a summer classic — simple ingredients allow the freshness of seasonal vegetables to shine. The combination with feta gained popularity due to Mediterranean culinary influences, but replacing rapeseed oil with a local product adds a Polish touch.

Best for

grillowanie piknik lekki obiad

Tips

🍽️ Serving

Serve in a large, flat bowl to give the vegetables space. Serve chilled for 10–15 minutes after preparation, but do not store in the refrigerator for more than a few hours — tomatoes become watery. Fresh bread or grilled bread pairs well with the salad.

🥡 Storage

Store in a closed container in the refrigerator for a maximum of 12 hours. It is best to keep the dressing separate and mix just before serving, so the vegetables retain their crispness. Do not freeze the salad.

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