If there's one salad that belongs in every summer recipe rotation, it's this Greek inspired Cucumber and Tomato Salad with Feta! A classic Mediterranean combination of crisp cucumber, juicy tomatoes, kalamata olives, and creamy feta. I love to pair it with chicken feta meatballs or anything off the grill! Simple ingredients, no cooking required, and on the table in under 20 minutes.
As a dietitian, I'll take any excuse to meal prep a recipe that uses fresh produce, especially on a hot summer day. One of my favorite countries to draw inspiration from is Greece, and one of the most iconic salads in Greek cooking is the Horiatiki Salata. It's a combination of tomatoes, cucumber, red onion, green pepper, and kalamata olives with a chunk of feta on top. And while this isn't an authentic Horiatiki Salata, I drew MAJOR inspiration from it! The biggest differences are that I chop my veggies and feta into smaller pieces, and I use red bell pepper instead of green. It's all topped with a light red wine vinaigrette dressing perfect for salad season.
Enjoy this tomato cucumber salad recipe as a light lunch or for dinner as the perfect side dish with your favorite protein like turkey and feta meatballs, baked chicken breasts, Greek Meatballs, roasted chickpeas, or a can of tuna. Add a side of pita bread or lemon garlic rice. Or win over your friends by bringing it to your next summer party!
If you enjoy this recipe, you may also like my Chickpea Cucumber Salad or Cannellini Bean Salad. If you're looking for more summer salads try my Pesto Pasta Salad, Tomato Dill Salad with Lemon, or Smashed Potato Salad.
Jump to:
- Key Ingredient Notes and Substitution Ideas
- How to Make a Cucumber Tomato Feta Salad
- Dietitian Tip
- Video of How to Make Cucumber and Tomato Salad with Feta
- Variations for Cucumber and Tomato Salad with Feta
- Storage for Cucumber and Tomato Salad with Feta
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
This cucumber and tomato salad with feta is made with fresh ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
Salad Ingredients
- English Cucumbers - you'll use a whole cucumber for this salad. I don't peel mine and I like to dice it, but you can peel it or do slices or chunks if you prefer it that way. When it comes to the type of fresh cucumbers to use, crunchy cucumbers like English cucumbers or Persian cucumbers work best for this recipe. Both are crisp cucumbers with fewer seeds and thinner skin than regular cucumbers.
- Fresh Tomatoes - when it comes to type of tomatoes, I use grape tomatoes or cherry tomatoes and cut them into halves or quarters. With that said, any fresh tomato in season will work great. Juicy tomatoes add a pop of flavor and also contain vitamin C, potassium, and a powerful antioxidant called lycopene that helps protect cells from oxidative stress.
- Red Bell Pepper - bell pepper adds a sweet flavor and nutrients. I use a red peppers because they're my personal favorite. But you could use yellow, orange, or green bell peppers instead. Bell peppers provides vitamin C, vitamin A, and fiber.
- Red Onion - red onion adds a bit of sweetness and crunch. I dice my onions, but you can cut them into thin slices instead if you want. If you prefer a more mild onion flavor, use a shallot or soak your red onions in water for about 10 minutes and then give them a rinse before adding them to the salad.
- Fresh Herbs - this recipe calls for a combination of fresh parsley and fresh dill. If you want, you can also add fresh mint, fresh basil, or fresh oregano.
- Kalamata Olives - to add a briny saltiness and heart-healthy fats. You can use green olives or a combination instead. Feel free to leave the olives out if you don't like them.
- Feta Cheese - creamy feta cheese is a great way to add even more flavor to this delicious salad and the salty flavor pairs nicely with the fresh vegetables. I suggest using a block of feta cheese and either cutting it into small cubes with a knife or crumbling it yourself with your hands for the best flavor.
Dressing Ingredients
- Lemon Juice - fresh lemon juice adds brightness and enhances the flavor of the feta. It also contains vitamin C, an important nutrient for immune health.
- Red Wine Vinegar - a tangy and acidic vinegar. You'll only use a small amount but if you want a good substitute that has a more mild flavor, use white wine vinegar instead. I've even made similar recipes using balsamic vinegar and it's a bit sweeter but a good substitute.
- Extra-Virgin Olive Oil - a good olive oil balances out the vinegar and lemon.
- Dijon Mustard - just a little bit to emulsify the olive oil and lemon juice and add flavor.
- Garlic Powder & Dried Oregano - for an extra boost of flavor. Feel free to add some red pepper flakes if you want a little kick of spice.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make a Cucumber Tomato Feta Salad
Below are the instructions for how to make this easy recipe with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
Step 1: Whisk together the dressing ingredients including red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a mason jar or small bowl. Drizzle in the extra virgin olive oil and whisk until it's emulsified.
Step 2: Chop the vegetables, herbs, and olives. I prefer to chop everything into small pieces, but some people prefer larger chunks. Either is fine! Add the vegetables, herbs and olives to a large bowl. Wait to add the diced or crumbled feta so it doesn't break apart too much.
3. Step 3: Pour the dressing over everything and give it a good toss.
4. Step 4: Add the feta after tossing and gently mix to combine.
Hint: If you are making this salad in advance, I recommend adding the feta and dressing right before serving.
Dietitian Tip
Designate a day of the week to meal prep simple salads like this so you have it ready to snack on or to use as a side dish when eating time rolls around. This makes it more likely you will use the vegetables you buy! Habit stack by turning on your favorite playlist or podcast or spend time catching up with a friend during your designated "chopping power hour".
Video of How to Make Cucumber and Tomato Salad with Feta
Below is a video showing how to make this recipe that I hope is helpful!
Variations for Cucumber and Tomato Salad with Feta
One of the great things about this tomato cucumber feta salad is you can customize the recipe to your liking. Below are some suggestions for variations.
- Spicy - add red pepper flakes of a dash of cayenne to add a kick.
- Additional Ingredients - some additional ingredient that would work well are diced avocado, artichoke hearts, or sun-dried tomatoes.
- Roasted Red Peppers - change up the flavor by using roasted red peppers from a jar instead of fresh bell pepper.
- Different Dressing - you could replace the red wine vinaigrette I use with a creamy lemon tahini dressing instead for a different flavor!
Storage for Cucumber and Tomato Salad with Feta
- Meal Prep - meal prep in advance by chopping the veggies and herbs. You can also make the dressing in advance. I suggest waiting to add the dressing and feta until right before serving if you're making this salad in advance.
- Storage - store in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- Chop the vegetables into relatively similar sized pieces.
- Use a block of feta and dice or crumble it yourself if you can. Before crumbling the feta, give it a rinse and dry it with a paper towel. This helps to remove some of the salty brine it's packed in.
- If you are meal prepping this salad in advance, I recommend to store the base of the salad, the feta, and the dressing separately and add the dressing and feta just before serving.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option! The vegetables provide nutrients like antioxidants, potassium, vitamin C, and dietary fiber to help support a healthy gut. The extra-virgin olive oil provides high oleic fatty acids that have been shown to support hormone health and brain health. Feta cheese provides some protein.
I like to serve this when I make my Greek Chicken Meatball Bowls or with turkey feta meatballs. It also goes great with seafood, grilled meats at summer cookuts or summer barbecues, or use it as a starting point for a meze platter with pita bread or raw veggies and Za'atar Hummus.
It's up to you! I personally think that as long that you use an English cucumber or mini Persian cucumbers you don't need to because the skin is thin. Do give it a good rinse though. If you're using a regular cucumber with thicker skin I would remove it or at least remove some of it. Same with the seeds. I don't remove them when I use an English cucumber but would for a regular cucumber that has larger seeds.
A good alternative is white wine vinegar or you can even skip the vinegar altogether.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Cucumber and Tomato Salad with Feta:
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📖 Recipe
Greek Inspired Cucumber and Tomato Salad with Feta
Equipment
Ingredients
- 1 English cucumber
- 1 cup cherry tomatoes (or grape tomatoes)
- 1 red bell pepper
- ½ a red onion
- ¼ cup kalamata olives
- ½ cup fresh herbs (I use fresh dill, parsley, and mint)
- ¼ cup feta cheese, crumbled
Dressing Ingredients
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, zest and juice (2-3 tablespoon juice and ~1 teaspoon zest)
- 1 teaspoon Dijon mustard
- 2 cloves garlic, finely minced or grated (or ½ teaspoon garlic powder)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Whisk together the dressing ingredients including red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a mason jar or small bowl. Drizzle in the extra virgin olive oil and whisk until it's emulsified.
- Chop the vegetables, herbs, and olives. I prefer to chop everything into small pieces, but some people prefer larger chunks. Either is fine! Add the vegetables, herbs and olives to a large bowl. Wait to add the feta so it doesn't break apart too much and get lost.
- Pour the dressing over everything and give it a good toss.
- Add the feta after tossing and gently mix to combine.
Video
Notes
- Chop the vegetables into relatively similar sized pieces.
- Use a block of feta and dice or crumble it yourself if you can. Before crumbling the feta, give it a rinse and dry it with a paper towel. This helps to remove some of the salty brine it's packed in.
- If you are meal prepping this salad in advance, I recommend to store the base of the salad, the feta, and the dressing separately and add the dressing and feta just before serving.
- Meal Prep - meal prep in advance by chopping the veggies and herbs. You can also make the dressing in advance. I suggest waiting to add the dressing and feta until right before serving if you're making this salad in advance.
- Storage - store in an airtight container in the fridge for up to 3-4 days.
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