Tomato Cucumber Feta Salad
This Tomato Cucumber Feta Salad is a crisp, creamy, and utterly refreshing Mediterranean-inspired dish that comes together in just 15 minutes with zero cooking required. Juicy ripe tomatoes, cool cucumber slices, and tangy crumbled feta are tossed in a simple olive oil and red wine vinegar dressing with fresh herbs — making it the perfect no-fuss side dish for cookouts, potlucks, or easy weeknight dinners.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Small bowl or jar with lid For mixing the dressing
- Whisk or fork For emulsifying the dressing
- Measuring spoons and cups
- Salad tongs For tossing and serving
Ingredients
For the Salad
- 2 cups cherry tomatoes or 3 medium Roma tomatoes; halved or diced into bite-sized chunks
- 1 large English cucumber or 2 Persian cucumbers; sliced into 1/4-inch half-moons, no peeling needed
- 1/2 red onion thinly sliced
- 5 oz block feta cheese about 140g; drained and crumbled into rustic chunks — block feta packed in brine preferred
- 1/4 cup fresh parsley or fresh mint roughly chopped, thick stems discarded
- 1/4 cup Kalamata olives pitted and halved; optional but highly recommended
For the Dressing
- 3 tablespoons extra virgin olive oil cold-pressed recommended for best flavor
- 2 tablespoons red wine vinegar or substitute fresh lemon juice for a brighter flavor
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder or 1 small clove fresh garlic, minced
- salt to taste; add sparingly as feta is already salty
- freshly ground black pepper to taste
Instructions
- Wash and dry all vegetables. Halve the cherry tomatoes (or dice Roma tomatoes), slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, halve the Kalamata olives, and roughly chop the fresh parsley or mint.
- In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, and a light pinch of salt and pepper. Whisk or shake until emulsified, then taste and adjust acidity or oil as needed.
- Drain and pat the block feta dry, then break it by hand or with a fork into uneven chunks ranging from small crumbles to grape-sized pieces for varied texture. Set aside.
- Add the tomatoes, cucumber, red onion, and olives to a large bowl, drizzle the dressing over the top, and gently toss to coat. Scatter the feta and fresh herbs over the salad and fold in gently to keep the feta in visible chunks.
- Taste and adjust seasoning with salt and pepper if needed, then let the salad rest at room temperature for 10–15 minutes before serving to allow the flavors to meld. Give one final gentle toss and serve immediately.
Notes
- Use block feta: Block feta packed in brine is creamier and more flavorful than pre-crumbled feta — it makes a noticeable difference in texture and taste.
- Ripen your tomatoes: Since this salad is uncooked, the quality of your tomatoes matters enormously. Use the ripest tomatoes you can find, especially garden-fresh or farmers' market tomatoes in summer.
- Tame the onion: If raw red onion is too pungent for your taste, soak the sliced onion in cold water for 10 minutes, then drain and pat dry before adding to the salad.
- Prevent a watery salad: For very watery cucumbers, toss the slices with a pinch of salt and let them sit on a paper towel for 10 minutes, then pat dry before assembling.
- Don't dress too far ahead: Dress the salad no more than 30 minutes before serving for the best texture. Dressing too early causes cucumbers to soften and tomatoes to release excess liquid.
- Lemon variation: Swap the red wine vinegar for fresh lemon juice for a brighter, more citrusy dressing that pairs especially well with fish dishes.
- Add protein: Toss in cooked chickpeas, grilled chicken strips, or sautéed shrimp to turn this side salad into a satisfying main course.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Drain accumulated liquid and add a fresh drizzle of olive oil before serving. Do not freeze.
- Cheese substitutes: Crumbled goat cheese, torn fresh mozzarella, or cotija cheese all work beautifully in place of feta. For a vegan version, use plant-based feta made from tofu or cashews.
- Make it a Greek salad: Add strips of green bell pepper, increase the oregano, and use fresh lemon juice instead of vinegar for a more classic Greek flavor profile.
Nutrition
Serving: 1ServingCalories: 200kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 480mgPotassium: 320mgFiber: 2gSugar: 5gVitamin A: 18IUVitamin C: 25mgCalcium: 18mgIron: 6mg
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