I can’t stop thinking about this Cucumber Tomato Feta Salad; it’s the kind of crunchy, tangy side that makes every other salad feel lazy.

Jump to Recipe

I am obsessed with this Cucumber Tomato Feta Salad because it hits every angle I want from a summer bite. I love how bright juices and crunchy cucumber snap against salty crumbled feta cheese.

It’s loud, simple, and refuses to be boring. I eat it straight from the bowl, at picnics, while avoiding small talk.

But what I really adore is the gutsy tang that wakes up lazy taste buds. No fuss, no fake health flex.

Just honest veg, sharp cheese, and attitude. My Cucumber Feta Salad?

Yeah, it makes every lazy meal better. I want it every single day.

Ingredients

Print Recipe (No Advertisments)

Crunchy, refreshing base, it’s light and hydrating.
Juicy sweetness and acidity, makes it bright and summery.
Basically sharp bite and color, wakes up every forkful.
Creamy, salty protein punch that ties flavors together.
Plus briny, savory pops that make it feel Mediterranean.
Silky mouthfeel and healthy fats, it smooths everything.
Tangy zip that cuts richness, brightens the whole salad.
Earthy, slightly minty herb, a classic Greek touch.
Fresh green lift, makes it feel less heavy.
Pungent kick, tiny but it packs big flavor.
Enhances everything, just a pinch wakes every ingredient.
Warm bite and contrast, tiny spark of heat.

Ingredient Quantities

3 cups cucumbers, about 2 medium, chopped or sliced

3 cups ripe tomatoes, about 3 medium, chopped

1 small red onion, roughly chopped

1 cup crumbled feta cheese

1/2 cup Kalamata olives, pitted and halved

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

2 tablespoons fresh parsley, chopped

1 clove garlic, minced

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

How to Make this

Print Recipe (No Advertisments)

1. Chop the cucumbers and tomatoes into bite sized pieces, roughly chop the red onion, halve the Kalamata olives, and crumble the feta; try to keep pieces similar in size so every bite is balanced.

2. Put the cucumbers in a colander, sprinkle about 1/4 teaspoon of the kosher salt over them, toss and let them sit 5 to 10 minutes to draw out excess water, then gently pat dry with a paper towel.

3. Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, the remaining 1/4 teaspoon kosher salt, and the black pepper in a small bowl until the dressing looks glossy.

4. In a large bowl combine the drained cucumbers, tomatoes, red onion, and olives; pour the dressing over and toss gently so you don’t mash the tomatoes.

5. Fold in most of the crumbled feta and most of the chopped parsley, saving a little for garnish; this keeps some feta intact so you get creamy pockets instead of it all mixed in.

6. Taste and adjust seasoning, adding more salt, pepper, or a splash more vinegar if it needs brightness, remember tomatoes can be sweet so you might not need much.

7. Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld, stirring once or twice.

8. Give it a final toss, sprinkle the reserved feta and parsley on top, serve right away or refrigerate up to 1 day; if chilling, take it out 10 minutes before serving so it isn’t too cold.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Small bowl or shallow cup for the dressing
5. Whisk or fork to mix the dressing
6. Colander or sieve to drain the cucumbers
7. Paper towels or a clean kitchen towel to pat veggies dry
8. Measuring spoons (for oil, vinegar, oregano, salt, pepper)
9. Salad spoon and fork or tongs for tossing
10. Small serving bowl or platter for presenting the salad

FAQ

Q: Can I make this salad ahead of time?

A: Yes you can make it 1 to 2 hours before serving, but wait to add the feta and olives until right before you serve if you want them to stay firmer. If you make it more than a few hours ahead the cucumbers and tomatoes get soggy.

Q: What can I use instead of Kalamata olives?

A: If you dont have Kalamatas try black olives, green olives, or capers for a briny kick. Just taste as you go because some swaps are saltier.

Q: How do I prevent the salad from getting watery?

A: Salt the tomatoes lightly, let them sit in a colander for 10 minutes, then drain off the juice. Also toss the dressing right before serving instead of dressing early.

Q: Can I use fresh oregano instead of dried?

A: Yes, use about 1 tablespoon chopped fresh oregano in place of the 1 teaspoon dried. Fresh herbs are brighter so add them at the end so they keep their flavor.

Q: Is this salad vegan or can it be made vegan?

A: The recipe as written is not vegan because of the feta. To make it vegan use a plant based feta or crumble firm tofu with a little lemon and salt for a similar texture.

Q: What goes well with this salad?

A: It pairs great with grilled chicken, fish, pita and hummus, or served over greens for a light meal. It also works as a fresh side for any Mediterranean style dinner.

Greek Cucumber Tomato Feta Salad Recipe Substitutions and Variations

Cucumbers: swap with English (seedless) cucumber for less bitterness, or use thinly sliced zucchini if you want something milder and crunchier.
Tomatoes: use cherry or grape tomatoes halved for extra sweetness and less mess, or Roma tomatoes if you prefer fewer seeds.
Feta cheese: swap with crumbled goat cheese for a tangier, softer bite, or try ricotta salata for a firmer, saltier crumble.
Kalamata olives: use pitted green olives for a milder, fruity flavor, or replace with a tablespoon or two of capers if you like a briny pop.

Pro Tips

1. Salt the cucumbers first then rinse or pat them dry before mixing, otherwise your salad gets watery and the dressing gets diluted. Do not skip that waiting step, it really helps the texture.

2. Use room temperature tomatoes and don’t over-chill the whole salad. Cold temps mute the flavors, so if you refrigerated it take it out 10 minutes before serving. Also taste again after it warms up, you may need a tiny splash more vinegar.

3. Crumble most of the feta but leave some chunks whole so you get little creamy bites instead of just salty dust. Same with the onion, cut it bigger if you want less bite, smaller if you want it to sneak in everywhere.

4. Make the dressing first and whisk it until it looks glossy, then toss gently and only once or twice. Overmixing will mash the tomatoes and make the salad soggy, so be gentle, and add extra black pepper at the end if you like more kick.

Greek Cucumber Tomato Feta Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't stop thinking about this Cucumber Tomato Feta Salad; it's the kind of crunchy, tangy side that makes every other salad feel lazy.

Servings

servings

Calories

259

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Small bowl or shallow cup for the dressing
5. Whisk or fork to mix the dressing
6. Colander or sieve to drain the cucumbers
7. Paper towels or a clean kitchen towel to pat veggies dry
8. Measuring spoons (for oil, vinegar, oregano, salt, pepper)
9. Salad spoon and fork or tongs for tossing
10. Small serving bowl or platter for presenting the salad

Ingredients

3 cups cucumbers, about 2 medium, chopped or sliced
3 cups ripe tomatoes, about 3 medium, chopped
1 small red onion, roughly chopped
1 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted and halved
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Directions

Chop the cucumbers and tomatoes into bite sized pieces, roughly chop the red onion, halve the Kalamata olives, and crumble the feta; try to keep pieces similar in size so every bite is balanced.
Put the cucumbers in a colander, sprinkle about 1/4 teaspoon of the kosher salt over them, toss and let them sit 5 to 10 minutes to draw out excess water, then gently pat dry with a paper towel.
Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, the remaining 1/4 teaspoon kosher salt, and the black pepper in a small bowl until the dressing looks glossy.
In a large bowl combine the drained cucumbers, tomatoes, red onion, and olives; pour the dressing over and toss gently so you don’t mash the tomatoes.
Fold in most of the crumbled feta and most of the chopped parsley, saving a little for garnish; this keeps some feta intact so you get creamy pockets instead of it all mixed in.
Taste and adjust seasoning, adding more salt, pepper, or a splash more vinegar if it needs brightness, remember tomatoes can be sweet so you might not need much.
Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld, stirring once or twice.
Give it a final toss, sprinkle the reserved feta and parsley on top, serve right away or refrigerate up to 1 day; if chilling, take it out 10 minutes before serving so it isn’t too cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.