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Cucumber and Tomato Salad with Feta Recipe

Cucumber and Tomato Salad with Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This vibrant cucumber and tomato salad with feta combines juicy tomatoes, crisp cucumbers, and tangy feta cheese for a refreshing and flavorful side. Finished with a zesty vinaigrette and a sprinkling of fresh herbs, it’s the perfect salad for summer gatherings or a light, healthy accompaniment to your main dish.


Ingredients

Units Scale

Vegetables

  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1/4 small red onion, thinly sliced

Cheese

  • 1/2 cup feta cheese, crumbled

Herbs

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Prepare the Vegetables: Wash and dry the tomatoes and cucumber. Halve the cherry tomatoes and dice the cucumber. Thinly slice the red onion. Place all vegetables in a large salad bowl.
  2. Add Cheese and Herbs: Add the crumbled feta cheese, chopped parsley, and dill (if using) to the bowl with the vegetables.
  3. Mix the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
  4. Toss the Salad: Pour the dressing over the salad. Gently toss to coat the vegetables and feta evenly with the dressing.
  5. Serve: Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 10โ€“15 minutes to let flavors meld. Enjoy chilled or at room temperature.

Notes

  • For a creamier texture, use block feta and crumble it yourself.
  • Add sliced Kalamata olives for extra Mediterranean flavor.
  • This salad is best enjoyed fresh, but leftovers can be refrigerated for up to one day.
  • If you prefer a milder onion flavor, soak red onion slices in cold water for 10 minutes before using.

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 150
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 15mg