Description

A bold, refreshing summer salad with cucumbers, grape tomatoes, red onion, feta, and a zesty lime-honey dressing. Spiced with jalapeño and cilantro perfect for potlucks, cookouts, or weekday lunches.

Ingredients

2 cups cherry or grape tomatoes, halved
1 large English cucumber, thinly sliced (or 2 regular cucumbers, peeled and sliced)
½ small red onion, very thinly sliced *
½ yellow bell pepper, thinly sliced
1 jalapeño, seeded and finely diced (or use ½ if you want it mild)
1 cup crumbled feta cheese
¼ cup chopped fresh cilantro

Dressing:

3 tablespoons olive oil
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon apple cider vinegar
1 tablespoon honey
2 cloves garlic, finely minced or grated
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon salt, or to taste
¼ teaspoon cracked black pepper

Instructions

In a large bowl, combine the halved tomatoes, sliced cucumber, yellow bell pepper, red onion, jalapeño, and chopped cilantro.
In a separate small bowl or mason jar, whisk together all dressing ingredients.
Pour dressing over the salad and toss well to coat.
Gently fold in the crumbled feta.
Taste and adjust seasoning if needed. Chill for 30 minutes before serving, if possible, to let flavors develop.
Garnish with extra feta, cilantro, or lime wedges if desired.

Serving Suggestion:

Serve with toasted pita bread, ciabatta, sourdough, or baguette slices brushed with olive oil and lightly toasted. Optional: rub with garlic for extra flair.

Notes

Storage Tips:

This salad holds up great in the fridge for 3–4 days. The grape tomatoes and oil-based dressing help keep things crisp and fresh longer than most. Just give it a good toss before serving again.

Nutrition

Serving Size: 1 cup
Calories: 122.7
Sugar: 5.8 g
Sodium: 213.2 mg
Fat: 9.39 g
Carbohydrates: 7.9 g
Fiber: .87 g
Protein: 3.45 g
Cholesterol: 12.5 mg