Greek Cucumber Tomato Feta Salad

Crisp cucumbers, juicy cherry tomatoes, and creamy cubes of feta come together in a refreshing and colorful Greek Cucumber Tomato Feta Salad that screams summer in every bite. This salad isn’t just beautiful—it’s bursting with flavor, thanks to a simple but zesty dressing of olive oil, herbs, and a touch of red onion. It’s a dish that can shine on its own or sit beautifully beside grilled meats or seafood.

Whether you’re preparing a light lunch, a Mediterranean-inspired side dish, or just looking for a wholesome and quick meal idea, this salad is a go-to that delivers every time. It’s low-effort, no-cook, and comes together in under 15 minutes, making it perfect for busy weekdays or lazy weekend gatherings.

Why You’ll Love This Greek Cucumber Tomato Feta Salad

• It’s incredibly quick and easy to make.
• Packed with fresh vegetables and full of flavor.
• Vegetarian-friendly and naturally gluten-free.
• Pairs well with almost any protein or main dish.
• Perfect for meal prep, potlucks, or picnics.

Preparation Phase & Tools to Use

To create the perfect Greek Cucumber Tomato Feta Salad, you’ll need a few essential tools:

• Sharp Chef’s Knife: Crucial for evenly chopping the cucumbers, tomatoes, red onions, and feta.
• Cutting Board: Choose one with enough space to handle all your chopping efficiently.
• Mixing Bowl: A medium to large bowl is ideal for tossing the ingredients together without making a mess.
• Salad Spoon or Tongs: For gently mixing without crumbling the feta too much.
• Small Whisk or Fork: Useful for blending the olive oil and seasonings into a light dressing.

Each tool plays a key role in making the prep smooth, quick, and mess-free.

Preparation Tips

For the best texture, use firm cucumbers like English or Persian varieties, which have fewer seeds and more crunch. Opt for ripe cherry or grape tomatoes for their sweetness and vibrant color. Feta in block form (not pre-crumbled) offers better texture and flavor—just cube it yourself. When slicing red onions, soak them in cold water for 5–10 minutes to mellow their sharp bite. Always dress the salad just before serving to maintain freshness and prevent the veggies from becoming soggy.

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Ingredients for This Greek Cucumber Tomato Feta Salad

• 2 cups cherry tomatoes, halved
• 1 large cucumber (or 2 Persian cucumbers), chopped
• 1/2 medium red onion, thinly sliced
• 1 cup feta cheese, cut into cubes (use block feta for best texture)
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or fresh lemon juice
• 1/2 tsp dried oregano (optional: use Greek oregano for authenticity)
• Salt and freshly cracked black pepper, to taste
• Pinch of red pepper flakes (optional, for a hint of heat)

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Step 1: Prep the Vegetables

Start by rinsing your cherry tomatoes, cucumber, and parsley under cold water. Pat them dry with a clean towel. Slice the cherry tomatoes in halves, dice the cucumber into bite-sized chunks, and thinly slice the red onion. Place all prepped vegetables into a large mixing bowl.

Step 2: Cube the Feta

Take a block of feta cheese and cut it into small cubes, about 1/2-inch in size. Avoid using crumbled feta—it tends to dissolve and make the salad soggy. Gently add the feta cubes to the bowl with the vegetables.

Step 3: Make the Dressing

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), oregano, a pinch of red pepper flakes (if using), and a pinch of salt and black pepper. Taste and adjust the acidity or seasoning as needed. This light dressing brings out the natural flavors without overpowering them.

Step 4: Toss the Salad

Pour the dressing over the salad ingredients in the mixing bowl. Using a large spoon or salad tongs, gently toss everything together, being careful not to break up the feta too much. Make sure the dressing is evenly distributed.

Step 5: Let It Rest (Optional but Recommended)

For enhanced flavor, let the salad sit for about 10 minutes before serving. This allows the flavors to meld and the dressing to soak slightly into the vegetables. If preparing ahead, cover and refrigerate, but add the dressing just before serving to preserve the freshness.

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Notes

This Greek Cucumber Tomato Feta Salad shines when made with the freshest ingredients. Always choose ripe cherry tomatoes and firm cucumbers for the best texture. If possible, use block feta cheese packed in brine—it has a richer flavor and firmer bite than the pre-crumbled kind. Feel free to add extras like Kalamata olives, diced bell peppers, or even a handful of arugula or baby spinach for a twist. You can also substitute red wine vinegar with fresh lemon juice for a citrusy brightness.

Watch Out for These Mistakes While Cooking

• Overmixing the salad: Stirring too aggressively can cause the feta to crumble and turn the salad mushy.
• Using watery cucumbers: Avoid cucumbers with too many seeds, as they water down the salad.
• Adding dressing too early: If you’re prepping ahead, wait to add the dressing until just before serving to prevent soggy vegetables.
• Not balancing acidity: Taste your dressing before adding it—too much vinegar or lemon can overpower the freshness of the ingredients.
• Skipping salt checks: Feta is salty, so be cautious when salting the salad. Always taste first.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. While the salad is still edible after that, the vegetables may lose their crispness and the feta may start to dissolve into the dressing. For best results, keep the dressing separate if you’re planning to store it ahead. Avoid freezing this salad, as the texture of the vegetables and cheese will suffer upon thawing.

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~210 kcal
• Protein: 6g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Cholesterol: 25mg
• Sodium: 350mg

Frequently Asked Questions

How do I keep cucumbers from getting soggy in the salad?

Use seedless cucumbers like Persian or English varieties, and if needed, lightly salt and drain them before mixing to remove excess moisture.

Can I make this salad ahead of time?

Yes, but for best texture, chop the vegetables and store them separately from the dressing. Toss everything together just before serving.

What can I substitute for feta cheese?

Goat cheese or cubed mozzarella can work, though they offer different textures and flavors.

Is this salad keto-friendly?

Yes, it’s low in carbs and fits well into a ketogenic lifestyle, especially if you watch the quantity of tomatoes.

Can I add protein to make it a meal?

Absolutely. Grilled chicken, shrimp, or chickpeas make excellent protein-packed additions.

How long will this salad stay fresh?

Up to 2 days in the fridge, but it’s best consumed the day it’s made for maximum freshness.

What herbs work best in this recipe?

Fresh parsley is classic, but you can also use dill, mint, or a bit of fresh oregano for added depth.

Can I use bottled dressing instead?

Technically yes, but homemade dressing with quality olive oil and vinegar tastes far superior and keeps the salad fresh-tasting.

Conclusion

Greek Cucumber Tomato Feta Salad is a celebration of simplicity and freshness. It’s a dish that requires minimal effort yet delivers bold, satisfying flavors with every bite. Whether you’re serving it at a summer BBQ, packing it for lunch, or using it as a colorful side at dinner, it always finds a way to shine. With its nutritious profile and quick assembly, it’s a perfect staple for anyone looking to eat well without spending hours in the kitchen.

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