Easy Tomato, Red Onion, Cucumber, Feta Salad

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Last weekend friends visited for the weekend. We did some boating and then a backyard cook-out on the deck. My friend, Janelle, brought this salad YUM-YUM salad which was ideal for a hot, steamy summer day. Very refreshing.

Thanks, Janelle, for sharing the recipe.

Ingredients:

1 ½ Large Seedless English Cucumber (Sliced and then cut in half)
Approx. 6 cups chopped tomatoes (large chopped, about the size of a grape tomato).  I used Campari and Roma, but you could really use any kind you would like.  (It equated out to 4 Roma’s and 16 Campari).
1 4oz container of Light Feta Cheese
3 Tablespoons of your favorite Balsamic Salad Dressing (I used Maple Grove Fat Free)
1 5.3oz – 6oz Fat Free Plain Greek Yogurt (I used Okios)
2 ½ Tablespoons of Italian Seasoning or you can substitute with 1/2 cup coarsely chopped basil
1 teaspoon of minced garlic (I was lazy and used the ‘roasted garlic’ in the jar pre-minced)
1 teaspoon of ground pepper
1 teaspoon of salt
½ Red Onion Sliced (marinated in 2 tablespoons of lemon juice for 2 hours or over night)

Here are some tips on making this salad:

If making the day before, you don’t want it to get soggy, so this is how I prepped it:

Chopped all the Cucumber and Onion the night before, and ‘marinate’ the onion. Mix  the ‘dressing’ the night before (yogurt, dressing, garlic, Italian seasoning) and stored in an air tight container.The morning of, chop tomatoes and add cucumbers, salt and pepper and put it into a serving bowl.

When time to eat, add the feta, onions, and dressing to the cucumber and tomato mixture and wawlaa! Add sea salt and ground pepper on the top once it is all mixed together.

Sidebar from Blimpy Girl: I had leftover salad the next day for lunch. I used a slotted spoon to scoop out the salad. It was delish!!

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