Cucumber Tomato Feta Salad

Fresh, vibrant, and bursting with flavor, this Cucumber Tomato Feta Salad is the perfect quick side dish that complements any summer meal. With crisp cucumbers, juicy tomatoes, creamy feta, and a light zesty dressing, it’s a go-to for picnics, BBQs, or a healthy lunch.

This recipe became a summer staple in my kitchen after a family trip to the Mediterranean.

One warm afternoon in a small Greek taverna by the sea, we were served a simple salad of cucumbers, tomatoes, onions, olives, and feta.

It was fresh, crunchy, salty, and full of life—just like the place we were in.

Ever since, I’ve recreated it at home with my twist, and it never fails to bring back sunny memories and big smiles at the table.

Why You’ll Love This

• Quick & Easy: Comes together in under 15 minutes with no cooking involved.
• Light & Refreshing: Perfect for hot days when you want something cool, crisp, and hydrating.
• Healthy & Wholesome: Packed with fresh veggies, good fats from olive oil, and calcium from feta.
• Versatile: Works as a side dish, appetizer, or a light main—great with grilled meats or falafel.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Cuisines: Mediterranean, Greek-Inspired
Servings: 4
Estimated Cost: $6-8

Equipment:

• Cutting board
• Sharp knife
• Large mixing bowl
• Small bowl or jar (for dressing)
• Salad spoon or tongs

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large English cucumber, diced
• ½ small red onion, thinly sliced
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley (optional)
• ¼ cup Kalamata olives, pitted and halved (optional)

For the dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prep the vegetables: Wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion.
2. Combine in a bowl: Add the tomatoes, cucumber, red onion, olives (if using), and parsley into a large mixing bowl.
3. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
4. Dress the salad: Pour the dressing over the salad and toss gently to combine.
5. Add the feta: Sprinkle crumbled feta on top. Gently toss once more if desired or leave the feta on top for presentation.
6. Serve immediately: Or let it chill in the fridge for 10-15 minutes for enhanced flavor.

Nutrition Facts

Per serving (approximate values):

• Calories: 150
• Protein: 4g
• Carbohydrates: 8g
• Fat: 12g
• Fiber: 2g
• Sugar: 4g
• Calcium: 120mg
• Sodium: 350mg

Tips for Success

• Use ripe, sweet tomatoes: Cherry or grape tomatoes bring out the best flavor and texture.
• Slice onions thinly: So they don’t overpower the salad; soak in cold water for 5 minutes to mellow the flavor if needed.
• Crumbled feta over blocks: Crumbled feta distributes better, but blocks offer a fresher, creamier texture.
• Don’t overdress: A little goes a long way—let the fresh ingredients shine with just a touch of vinaigrette.

Common Questions

Can I make this salad ahead of time?
Yes, you can prep the veggies and dressing ahead, but toss them together just before serving to avoid sogginess.

What can I use instead of feta?
Try goat cheese, fresh mozzarella pearls, or vegan feta for a dairy-free version.

Do I need to peel the cucumber?
If you’re using English or Persian cucumbers, there’s no need. For waxier-skinned cucumbers, peeling is recommended.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. It may release some water but will still taste great!

Print Pin

Cucumber Tomato Feta Salad

Fresh, vibrant, and bursting with flavor, this Cucumber Tomato Feta Salad is the perfect quick side dish that complements any summer meal. With crisp cucumbers, juicy tomatoes, creamy feta, and a light zesty dressing, it’s a go-to for picnics, BBQs, or a healthy lunch.

Course Salad

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 150kcal

Cost $6-$8

Ingredients

For the Salad

• 2 cups cherry tomatoes halved
• 1 large English cucumber diced
• ½ small red onion thinly sliced
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley optional
• ¼ cup Kalamata olives pitted and halved (optional)

For the dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove minced
• Salt and black pepper to taste

Instructions

• Prep the vegetables: Wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion.
• Combine in a bowl: Add the tomatoes, cucumber, red onion, olives (if using), and parsley into a large mixing bowl.
• Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
• Dress the salad: Pour the dressing over the salad and toss gently to combine.
• Add the feta: Sprinkle crumbled feta on top. Gently toss once more if desired or leave the feta on top for presentation.
• Serve immediately: Or let it chill in the fridge for 10-15 minutes for enhanced flavor.

Notes

• Use ripe, sweet tomatoes: Cherry or grape tomatoes bring out the best flavor and texture.
• Slice onions thinly: So they don’t overpower the salad; soak in cold water for 5 minutes to mellow the flavor if needed.
• Crumbled feta over blocks: Crumbled feta distributes better, but blocks offer a fresher, creamier texture.
• Don’t overdress: A little goes a long way—let the fresh ingredients shine with just a touch of vinaigrette.

Thanks for stopping by!

I hope this Cucumber Tomato Feta Salad becomes one of your favorite go-to fresh dishes.

Wishing you delicious days ahead and happy cooking!