Cucumber Tomato Salad with Greek Yogurt Dressing
15min
0min
1
363
Chef's Note
For the best flavor, try to let the salad sit for at least 10 minutes before eating to allow the flavors to meld. If you're preparing this ahead of time, keep the dressing separate and add it just before serving to maintain the cucumber's crispness.
Tags
Ingredients
1 medium cucumber
1 cup cherry tomatoes
2 tablespoons red onion
1/2 cup chickpeas
2 tablespoons feta cheese
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Wash the cucumber and cherry tomatoes thoroughly under cold water.
- 2
Peel the cucumber if desired, then dice into 1/2-inch pieces and place in a medium bowl.
- 3
Halve the cherry tomatoes and add to the bowl with the cucumber.
- 4
Finely dice 2 tablespoons of red onion and add to the bowl.
- 5
Drain and rinse 1/2 cup of chickpeas, then add to the salad mixture.
- 6
In a small bowl, combine 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well to create the dressing.
- 7
Pour the dressing over the salad and gently toss to coat all ingredients.
- 8
Crumble 2 tablespoons of feta cheese over the top of the salad.
- 9
Serve immediately or refrigerate for up to 2 hours before serving for a chilled snack.
Nutrition Information (per serving)
363
32g
33g
12g
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