Almost every time I have a meal with steak or something hearty from the oven, I prepare a simple platter of vegetables alongside it, quickly sliced and placed directly on the plate. Without complicating things – it's just tomatoes, cucumbers, and feta cheese, but freshly cut really makes a difference. I stick to the classic recipe, whether I have guests or it's just us at home. Usually, I prepare them a few minutes before serving, so they stay cold and crunchy.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking/baking time: not needed
Servings: 3
Difficulty: easy
Recipe type: side dish or platter for steaks, ideal for any main course
Ingredients
3 tomatoes
3 cucumbers
50 g feta cheese
salt, to taste
Preparation method
1. Wash the tomatoes and cucumbers under a stream of cold water. Usually, I don’t soak them in water, just rinse them quickly under the tap and wipe them if necessary.
2. Slice the tomatoes and cucumbers thinly. I slice everything lengthwise or round, depending on how the vegetables look. For tomatoes, I prefer medium slices so they don’t get squished.
3. Cut the feta into thin slices or smaller pieces, so you can easily alternate it on the platter with the vegetables.
4. Place the vegetables and feta on a plate, arranging them in layers or in a circle, according to preference. I don’t complicate things, but I try not to overlap them too much, so you can easily pick them up with a fork.
5. Sprinkle salt over the vegetables (the feta is already salty, so I don’t overdo it). Sometimes I taste a slice of cucumber to adjust if needed.
6. Serve immediately, alongside steak or other main dishes.
Why I make this recipe often
This recipe is among the quickest when you need a fresh side dish. It doesn’t require anything special, and the combination of cold vegetables with feta is suitable next to any meat or stew. I make it when I want to add something light to the table without cooking extra.
Tips and variations
Tips
Choose firm vegetables, not too soft – overly ripe tomatoes don’t slice well. The feta shouldn’t be too dry; if it crumbles, I leave it in smaller pieces.
Don’t prepare the platter too long in advance – cucumbers release water and everything gets soggy.
Substitutions
If you don’t have salty feta, you can use semi-salted cottage cheese or feta cheese, but the taste changes a bit.
If you only have cucumbers or only tomatoes, you can make the platter with just one of them, but the classic combination remains the most balanced.
Variations
You can cut the vegetables into small cubes and mix everything if you don’t want a platter, but rather a rustic salad.
If you want to vary, you can add a few rings of onion or a few parsley leaves, but the basic recipe is just with tomatoes, cucumbers, and feta.
Serving ideas
I most often serve the platter alongside pork steaks, baked chicken, or even with potato dishes. It also works as a snack between meals, not just as a side dish.
Frequently asked questions
1. Can I prepare the platter a few hours in advance?
I don’t recommend it. Cucumbers and tomatoes release water, and the feta gets soggy. It’s best to slice everything right before the meal.
2. What kind of feta is suitable?
Any salty feta, preferably from cow or sheep milk. If it’s too hard, cut it smaller; if it’s soft, it can also work in wider slices.
3. Can I add other spices or oil?
The classic recipe is with simple salt, but if you want, you can add a little pepper or a few drops of olive oil. However, it’s not strictly necessary – the taste is good and simple.
4. How do I cut the vegetables to look good on the platter?
Thin slices of similar sizes look the best. I alternate them with the cheese on the platter, so they are easy to pick up with a fork.
5. Is it okay without cheese?
Yes, if you don’t want cheese or have allergies, you can just leave the vegetables. The taste won’t be the same, but as a quick side dish, it works that way too.
Nutritional values
Estimate for one serving (approximately 1/3 of the total amount):
Calories: 80-90 kcal
Protein: 3-4 g
Carbohydrates: 8-10 g
Fats: 3-4 g
The feta brings some protein and fat, while the vegetables have few calories. It’s not a main meal, just a light side dish.
Storage and reheating
The vegetable platter doesn’t store well – after a few hours, everything gets soggy and the vegetables release water. It’s best to make and serve it immediately. If there’s anything left, you can keep it in the fridge until evening, but it won’t have the same texture. Reheating is not recommended.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking/baking time: not needed
Servings: 3
Difficulty: easy
Recipe type: side dish or platter for steaks, ideal for any main course
Ingredients
3 tomatoes
3 cucumbers
50 g feta cheese
salt, to taste
Preparation method
1. Wash the tomatoes and cucumbers under a stream of cold water. Usually, I don’t soak them in water, just rinse them quickly under the tap and wipe them if necessary.
2. Slice the tomatoes and cucumbers thinly. I slice everything lengthwise or round, depending on how the vegetables look. For tomatoes, I prefer medium slices so they don’t get squished.
3. Cut the feta into thin slices or smaller pieces, so you can easily alternate it on the platter with the vegetables.
4. Place the vegetables and feta on a plate, arranging them in layers or in a circle, according to preference. I don’t complicate things, but I try not to overlap them too much, so you can easily pick them up with a fork.
5. Sprinkle salt over the vegetables (the feta is already salty, so I don’t overdo it). Sometimes I taste a slice of cucumber to adjust if needed.
6. Serve immediately, alongside steak or other main dishes.
Why I make this recipe often
This recipe is among the quickest when you need a fresh side dish. It doesn’t require anything special, and the combination of cold vegetables with feta is suitable next to any meat or stew. I make it when I want to add something light to the table without cooking extra.
Tips and variations
Tips
Choose firm vegetables, not too soft – overly ripe tomatoes don’t slice well. The feta shouldn’t be too dry; if it crumbles, I leave it in smaller pieces.
Don’t prepare the platter too long in advance – cucumbers release water and everything gets soggy.
Substitutions
If you don’t have salty feta, you can use semi-salted cottage cheese or feta cheese, but the taste changes a bit.
If you only have cucumbers or only tomatoes, you can make the platter with just one of them, but the classic combination remains the most balanced.
Variations
You can cut the vegetables into small cubes and mix everything if you don’t want a platter, but rather a rustic salad.
If you want to vary, you can add a few rings of onion or a few parsley leaves, but the basic recipe is just with tomatoes, cucumbers, and feta.
Serving ideas
I most often serve the platter alongside pork steaks, baked chicken, or even with potato dishes. It also works as a snack between meals, not just as a side dish.
Frequently asked questions
1. Can I prepare the platter a few hours in advance?
I don’t recommend it. Cucumbers and tomatoes release water, and the feta gets soggy. It’s best to slice everything right before the meal.
2. What kind of feta is suitable?
Any salty feta, preferably from cow or sheep milk. If it’s too hard, cut it smaller; if it’s soft, it can also work in wider slices.
3. Can I add other spices or oil?
The classic recipe is with simple salt, but if you want, you can add a little pepper or a few drops of olive oil. However, it’s not strictly necessary – the taste is good and simple.
4. How do I cut the vegetables to look good on the platter?
Thin slices of similar sizes look the best. I alternate them with the cheese on the platter, so they are easy to pick up with a fork.
5. Is it okay without cheese?
Yes, if you don’t want cheese or have allergies, you can just leave the vegetables. The taste won’t be the same, but as a quick side dish, it works that way too.
Nutritional values
Estimate for one serving (approximately 1/3 of the total amount):
Calories: 80-90 kcal
Protein: 3-4 g
Carbohydrates: 8-10 g
Fats: 3-4 g
The feta brings some protein and fat, while the vegetables have few calories. It’s not a main meal, just a light side dish.
Storage and reheating
The vegetable platter doesn’t store well – after a few hours, everything gets soggy and the vegetables release water. It’s best to make and serve it immediately. If there’s anything left, you can keep it in the fridge until evening, but it won’t have the same texture. Reheating is not recommended.