Crisp cucumbers, juicy tomatoes, salty feta, and a bright basil–red wine vinaigrette—this is the five-minute side you’ll make on repeat. It’s fresh, flexible, and a perfect showcase for The Olive Leaf Basil Olive Oil and Red Wine Vinegar (try Honey Ginger or Pomegranate for a fun twist).

Ingredients

• 2 large tomatoes (or 2 cups), chopped
• 1 large cucumber, halved and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta
• 2 Tbsp The Olive Leaf Basil Olive Oil (or your favorite EVOO)
• 1 Tbsp The Olive Leaf Red Wine Vinegar (or Honey Ginger/Pomegranate for a twist)
• Kosher salt & freshly ground pepper, to taste
• Handful fresh herbs, chopped (basil or parsley)

Instructions

1. In a large bowl, combine tomatoes, cucumber, red onion, and feta.
2. Drizzle with Basil Olive Oil and Red Wine Vinegar.
3. Season with salt, pepper, and fresh herbs. Toss gently.
4. Chill 10–20 minutes for flavors to marry, then serve.

Tips & Variations

• Protein boost: Add a can of chickpeas, grilled chicken, or tuna.
• Greek-ish: Toss in Kalamata olives and a pinch of dried oregano.
• Creamy version: Add diced avocado right before serving.
• No dairy: Skip feta and add toasted pine nuts for crunch.
• Make it a meal: Spoon over toasted sourdough (panzanella-style) or serve with quinoa.

Pair It

Serve with grilled chicken, salmon, or pasta. For bread dipping, mix Basil Olive Oil + Traditional Balsamic 50/50 with a pinch of Bolognese Herbal Salt.