Cucumber Tomato Salad with Greek Yogurt Dressing
15min
0min
1
363
Chef's Note
For the crispest cucumber, place sliced pieces in ice water for 5 minutes before adding to the salad. This simple step enhances the refreshing crunch that makes this salad so satisfying as a protein-packed snack.
Tags
Ingredients
1 medium cucumber
1 cup cherry tomatoes
2 tablespoons red onion
1/2 cup canned chickpeas
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons feta cheese
Instructions
- 1
Wash the cucumber, then slice it in half lengthwise and scoop out the seeds with a spoon. Cut into 1/2-inch pieces and place in a medium bowl.
- 2
Wash and halve 1 cup of cherry tomatoes, then add them to the bowl with the cucumber.
- 3
Finely dice 2 tablespoons of red onion and add to the bowl.
- 4
Drain and rinse 1/2 cup of canned chickpeas, then add them to the salad mixture.
- 5
In a small bowl, combine 1/4 cup of Greek yogurt with 1 tablespoon of lemon juice, 1 tablespoon of chopped fresh dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well to create the dressing.
- 6
Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
- 7
Crumble 2 tablespoons of feta cheese over the top of the salad.
- 8
Serve immediately or refrigerate for up to 2 hours before serving for best flavor and texture.
Nutrition Information (per serving)
363
32g
33g
12g
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