Nothing says summer quite like a big bowl of Greek cucumber tomato feta salad. It’s light, refreshing, and loaded with the kind of zesty flavor that turns a simple side into the star of the table. Juicy tomatoes, crunchy cucumbers, tangy red onions, briny olives, and creamy feta come together in a no-fuss olive oil dressing that tastes like a sunny Mediterranean day.
Whether you’re serving grilled meats, roasted potatoes, or pita bread and hummus, this salad is a crowd-pleaser. It’s equally perfect for meal prep, potlucks, or a spontaneous backyard dinner. If you love a salad that delivers both crunch and creamy bites in one forkful, this one deserves a spot on your plate.
What Kind of Feta Should I Use?
For the best flavor and texture, go for a block of feta cheese packed in brine. Crumbled feta is convenient, but it often lacks the rich creaminess and tang that makes Greek salad so irresistible. A good sheep’s milk feta brings a slightly sharp, salty note that pairs beautifully with fresh produce.
Ingredients for the Greek Cucumber Tomato Feta Salad
- 2 cups cherry tomatoes, halved
- 1 English cucumber, sliced into half moons
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 6 oz block feta cheese, cut into cubes or crumbled
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
How To Make the Greek Cucumber Tomato Feta Salad
Step 1: Prep the Vegetables
Slice the cherry tomatoes in half, cut the cucumber into half moons, and thinly slice the red onion. Add all the veggies to a large mixing bowl.
Step 2: Add the Olives and Feta
Toss in the Kalamata olives and gently mix in the feta cubes (or crumbles if preferred). Be careful not to overmix so the feta stays intact.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Adjust seasoning as needed.
Step 4: Combine and Serve
Drizzle the dressing over the salad and toss gently until everything is coated. Let it sit for 10 minutes before serving to allow the flavors to meld.
Serving and Storing Greek Cucumber Tomato Feta Salad
This salad is best enjoyed fresh, but it can be made a few hours ahead. If you’re prepping in advance, keep the dressing separate and mix just before serving to maintain that crisp texture. Store leftovers in an airtight container in the fridge for up to 2 days. The flavors deepen over time, making it even more delicious the next day.
Frequently Asked Questions
Can I use different olives?
Yes! While Kalamata olives are traditional, feel free to use green olives or a mixed medley depending on your taste.
How do I make this vegan?
Swap the feta with a plant-based feta alternative or simply omit it. The salad is still full of bold flavor without it.
What if I don’t have red wine vinegar?
You can substitute it with lemon juice or white wine vinegar for a slightly different tang.
Can I add herbs?
Absolutely. Fresh dill, parsley, or mint add lovely brightness to the dish.
What proteins pair well with this salad?
Grilled chicken, shrimp, or even chickpeas make a great pairing if you’re turning this into a full meal.
Want More Salad Ideas?
If you love this Greek cucumber tomato feta salad, you’ll definitely want to try these other fresh and satisfying options:
- Broccoli Salad for a crunchy, creamy bite.
- Fresh Pickled Cucumber Salad if you crave tangy and sweet.
- Blueberry Peach Feta Salad for a fruity Mediterranean twist.
- Healthy Mediterranean Salmon Dinner Recipe as a main course pairing.
- Giant Zucchini Parmesan if you’re into hearty vegetarian dishes.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest salad board so it’s handy when summer cravings hit.
And don’t forget to drop a comment below! Did you add extra herbs or try a lemony twist? Did it become your go-to for lunch meal prep?
I love seeing how you make these recipes your own. And if you’re looking for more fresh favorites, visit my Pinterest @NinaDishes.
Greek Cucumber Tomato Feta Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Greek Cucumber Tomato Feta Salad is a crisp, tangy, and ultra-refreshing Mediterranean dish made with juicy tomatoes, crunchy cucumbers, briny olives, red onion, and creamy feta cheese tossed in a light olive oil and vinegar dressing. Perfect as a side dish or a light lunch.
Ingredients
2 cups cherry tomatoes, halved
1 English cucumber, sliced into half moons
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted
6 oz block feta cheese, cubed or crumbled
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Instructions
1. Slice the cherry tomatoes, cucumber, and red onion. Add them to a large bowl.
2. Add the olives and gently mix in the feta cheese.
3. In a small bowl, whisk the olive oil, vinegar, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss lightly.
5. Let the salad rest for 10 minutes before serving.
Notes
Always use fresh ingredients for the best flavor.
Feta packed in brine gives a creamier texture and better taste.
Letting the salad sit for a few minutes helps the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Greek salad, feta salad, cucumber tomato salad
