Fresh, vibrant, and irresistibly simple, this Greek Cucumber Tomato Salad with Feta is the kind of dish you’ll find yourself craving again and again. Whether you’re prepping for a summer cookout, looking for a light lunch, or just trying to get more veggies on your plate, this salad has you covered.

The real magic of this recipe lies in its simplicity. We’re talking crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a zesty homemade dressing. It’s a Mediterranean classic that’s fresh, flavorful, and so easy to throw together. Even better? You don’t need to turn on the stove. Just chop, mix, and enjoy.

Let’s dig into what makes this salad a staple you’ll want to return to all year round.

Why You’ll Love This Recipe

This isn’t just another salad—it’s a bowl of sunshine, packed with flavor and ready in minutes. Here’s why it deserves a spot in your regular rotation:

Key Benefits

Quick and fuss-free: You can get this on the table in under 20 minutes. That includes the time it takes to make your own dressing (trust us, it’s worth it).

Healthy and wholesome: Packed with fresh vegetables, heart-healthy olive oil, and a modest dose of cheese, this salad checks all the boxes for a feel-good meal.

Full of Mediterranean flavor: Bright lemon, earthy oregano, and briny feta bring the Greek vibes to life in every bite.

Suitable For

This salad plays well with just about every lifestyle. It’s:

• Vegetarian-friendly

• Naturally low in carbs

• Perfect for beginners or kids in the kitchen

• Great for meal prep, potlucks, or as a refreshing side dish for grilled meat or seafood

No matter the occasion, this salad rises to it.

Ingredients for Greek Cucumber Tomato Salad with Feta

At its heart, this is a celebration of fresh, simple ingredients. Here’s what you’ll need—and why it matters.

Core Ingredients

• Cucumbers (2 large, diced): Look for firm, seedless varieties like English cucumbers. They’re crisp, refreshing, and don’t need to be peeled.

• Tomatoes (3 medium, diced): Ripe, in-season tomatoes will give you the best flavor. Roma or heirloom tomatoes are great options.

• Red onion (½, thinly sliced): Adds a mild sharpness and crunch. If raw onion is too strong for your taste, soak the slices in cold water for 10 minutes before adding.

• Kalamata olives (½ cup, halved): These dark, briny olives bring a classic Greek flair. Be sure to remove the pits.

• Feta cheese (½ cup, crumbled): Opt for block feta in brine for the creamiest texture and most authentic flavor.

• Fresh parsley (2 tbsp, chopped): Brightens everything up.

• Fresh dill (2 tbsp, chopped, optional): Adds an herby layer that’s very traditional and so tasty.

Substitutions and Tips

• No red onion? Green onions or thinly sliced shallots can work in a pinch.

• Tomato variety: Cherry or grape tomatoes are a quick and easy swap—just slice them in half.

• Vegan version: Use a plant-based feta or simply leave out the cheese for a dairy-free option.

• Add crunch: A handful of toasted pine nuts or slivered almonds takes the texture up a notch.

Pro tip: Always taste and adjust your salad before serving. A little extra lemon juice or a pinch of salt can make all the difference.

Best Feta Cheese for Greek Salad

When it comes to feta, not all crumbles are created equal. If you really want this salad to shine, go for block feta in brine. It’s creamier, tangier, and far more authentic than the pre-crumbled kind you find in plastic tubs.

Greek sheep’s milk feta is the gold standard. It holds its shape beautifully in the salad while still adding that signature salty creaminess. Crumble it by hand just before serving for the best texture.

No access to Greek feta? Bulgarian or French versions can also work, but they may be a bit milder or creamier.

Kitchen Tools You’ll Need

One of the best things about this recipe is how low-tech it is. You probably already have everything you need.

Must-Have Tools

• Cutting board and sharp knife: For all your slicing and dicing.

• Large mixing bowl: Big enough to toss everything together without spilling.

• Small bowl or jar: To mix or shake up your dressing.

Nice-to-Have Tools

• Mandoline slicer: Great if you want ultra-thin, restaurant-style slices of cucumber or onion.

• Salad spinner: A quick way to dry your herbs or ensure no water waters down your dressing.

That’s it—simple tools, no fancy equipment, just real food coming together in the most satisfying way.

How to Make Greek Cucumber Tomato Salad with Feta

Ready to dive into one of the easiest, most flavorful salads you’ll ever make? This Greek Cucumber Tomato Salad with Feta comes together in just five simple steps. No fancy skills required—just fresh ingredients and a few minutes of your time. Here’s how to make it from start to finish.

Step 1: Prepare the Vegetables

Start by dicing the cucumbers and tomatoes into bite-sized pieces. If your cucumbers have thick skins or large seeds, feel free to peel or core them. Thinly slice half of a red onion—you want just enough to add bite without overpowering the other flavors.

Next, pit and halve your Kalamata olives. If you bought them pre-pitted, great. If not, a quick press with the side of your knife helps release the pit easily. Place all the vegetables into a large salad bowl.

Tip: If you want a slightly milder onion flavor, soak the slices in cold water for 10 minutes, then drain before adding to the bowl.

Step 2: Make the Dressing

In a small bowl or jar, combine the olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper. Whisk it well—or shake if you’re using a jar—until everything is nicely emulsified.

This dressing is zippy, bright, and ties all the ingredients together with that signature Greek flavor. Taste it and adjust as needed—add a little more lemon if you like it tangier, or a pinch more salt to bring out the brininess.

Step 3: Toss the Salad

Now comes the fun part. Pour the dressing over your chopped veggies and give everything a gentle toss. You don’t want to overmix here—just enough to coat the ingredients evenly.

Pro tip: If you’re prepping the salad ahead of time, you can hold off on tossing in the dressing until closer to serving. That helps the veggies stay crisp.

Step 4: Add the Feta and Herbs

Sprinkle the crumbled feta cheese right over the top, along with the chopped parsley and dill (if using). Gently toss again—just enough to distribute the cheese and herbs without turning everything into a mushy mix.

You want some of that feta to hold its shape, creating little creamy bursts in every bite.

Step 5: Serve

And that’s it. Your salad is ready. Serve it immediately if you love that fresh crunch, or let it chill in the fridge for about 30 minutes to let the flavors mingle.

It’s perfect alongside grilled chicken, lamb, fish, or even tucked into pita with hummus. And don’t be surprised if you end up eating it straight from the bowl with a fork. It’s that good.

Tips for Success

To get the absolute best results every time, keep these tips in mind:

• Use ripe, in-season produce. The flavor of this salad really depends on the quality of your vegetables.

• Chill your ingredients before you start mixing. A cold salad is especially refreshing on hot days.

• Add feta last. Tossing it too early can break it down too much and turn your salad cloudy.

• Don’t skip the fresh herbs. They add so much brightness and lift to the dish.

And remember, this recipe is flexible. Once you’ve made it once, you’ll feel comfortable experimenting with ratios, extras, or even adding a grain like quinoa to bulk it up.

How to Store Greek Cucumber Tomato Salad with Feta

This salad is at its best when served fresh, but if you have leftovers, here’s how to keep them tasting great.

At Room Temperature

If you’ve just made the salad and plan to serve it within an hour or so, it can sit at room temperature. Just keep it covered and away from direct sunlight.

In the Refrigerator

Store any leftovers in an airtight container. The salad will stay fresh for up to 2 days, though the vegetables will soften over time. If possible, store the dressing separately to preserve the crispness of the cucumbers and tomatoes.

Freezing Tips

Freezing isn’t recommended for this salad. The texture of the cucumbers and tomatoes will change drastically once thawed, and the feta can become grainy. If you’re looking to make it ahead, prep the components separately and assemble just before serving.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, absolutely. Chop all your vegetables and make the dressing in advance. Store them separately in the fridge and toss everything together when you’re ready to serve. This keeps the veggies crisp and the salad tasting fresh.

What kind of cucumbers should I use?

English cucumbers or Persian cucumbers are ideal. They have thin skins and small seeds, so there’s no need to peel them. If you’re using standard garden cucumbers, consider peeling and removing the seeds for the best texture.

Can I use store-bought dressing?

You can, but the homemade version really makes a difference. It takes just a few minutes to whisk together and delivers a fresher, more balanced flavor than most bottled versions.

Is this salad vegan?

It can be. Just leave out the feta or substitute it with a plant-based alternative. Everything else in the recipe is naturally vegan-friendly.

Related Recipes

If you loved this Greek Cucumber Tomato Salad with Feta, you might enjoy these other refreshing recipes:

• Cucumber Tomato Salad with Lemon Poppy Seed Dressing: A sweet and tangy twist on the classic cucumber tomato combo.

• Creamy Cucumber Salad Recipe: A rich, dairy-based cucumber salad great for BBQs.

• Avocado Corn Pasta Salad Recipe: Hearty, creamy, and full of summer flavor.

• Avocado Toast with Feta, Cherry Tomatoes, Cranberries, and Walnuts: A vibrant and healthy breakfast idea.

• Mediterranean Grilled Cheese Sandwich: Classic Mediterranean flavors in a comfort food package.

Conclusion

Greek Cucumber Tomato Salad with Feta is one of those recipes that delivers big on flavor without demanding much in return. It’s bright, crisp, satisfying—and just about impossible to mess up.

Whether you’re making it for a casual weeknight dinner or a sunny backyard barbecue, this salad brings a touch of the Mediterranean to your table. Try it once, and it’ll likely earn a permanent place in your recipe rotation.

Don’t forget to share it with friends and family—it’s the kind of dish meant to be passed around the table, enjoyed with laughter, and made again and again.

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