Cucumber Tomato Feta Salad

This cucumber tomato feta salad screams summer with its bright, fresh flavors and colorful ingredients! I’m telling you, it’s one of the most refreshing dishes I’ve ever had.

The real magic is in the dressing. I whisked together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper for a simple yet flavor-packed vinaigrette.

It’s a vibrant, Mediterranean-inspired dish that’s highly customizable.

Serve it as a side, or add protein and make it the main course. It’ll be a hit either way!

Why You’ll Love This Cucumber Tomato Feta Salad

Quick & Easy: You can prepare this simple summer salad in just 10 minutes! It’s one of those great “anytime you want it” salads that’s 100% hassle-free. 

Make-Ahead Friendly: You can prepare the ingredients ahead of time. Then, mix them just before serving. That makes this salad not only quick and easy but extremely convenient, too. 

Delicious Taste: This salad offers a delightful mix of textures and tastes. The sweet tomatoes, crisp, earthy cucumbers, and tangy feta are all scrumptious. Pair them with the zesty dressing, and it’s a real Mediterranean delight. 

Ingredients

• Persian or English Cucumbers: Crisp and refreshing, they’re the best options for this particular salad. They add a delightful crunch and don’t require peeling.

• Cherry Tomatoes: These sweet and juicy mouthfuls add color and bursts of sweet tomato flavor. 

• Medium Red Onion: Slice them thinly for a sharp, earthy contrast to enhance the overall taste. 

• Feta Cheese: For salty, savory, tangy notes and a creamy mouthfeel. 

• Fresh Dill & Parsley: All salads benefit from a few fresh herbs tossed in the mix. For this one, it’s dill and parsley. They’re bright, aromatic, and absolutely delicious. 

• Dressing: You make it with extra virgin olive oil and red wine vinegar. Mix in some minced garlic, dried oregano, salt, and pepper, and it’s ready to go. 

How to Make Cucumber Tomato Feta Salad

Salad recipes are fun because they’re quick, easy, and totally customizable. The same is true of this garden fresh salad. Follow the steps, or do your own thing!

1. Make the salad. Mix the cucumbers, cherry tomatoes, red onion, feta, chopped dill, and parsley in a large bowl. 

2. Make the dressing. Whisk the dressing ingredients together in a separate small bowl. Mix well. 

3. Combine. Pour the dressing over the salad mixture. Gently toss to coat. 

4. Let it rest. Let the salad sit at least 15 minutes before serving. Then, taste it and adjust any seasonings, if needed. 

5. Garnish and serve. Add additional fresh herbs, if desired, and serve. Enjoy!

Tips for the Best Cucumber Tomato Feta Salad

My best tips for this salad include the following: 

• Garden veggies are great. Fresh, in-season garden veggies are the way to go. Store-bought produce is fine. But it’ll never have the same great flavor as something straight from someone’s garden. 

• Select the right cukes. Persian and English cucumbers are best. If you can’t find them, locate a seedless variety. If you use different cucumbers, you’ll have to peel and de-seed them to make them work.

• Thin is in. Slice cucumbers and red onion thinly and as close to the same size as possible. That way, they blend better into the salad. 

• Tone down the onions. Soak them in cold water for about 10 minutes after cutting them. This will mellow them out and get rid of some of their pungency.

• Buy a block of feta. Get it in block form and crumble it yourself. If you buy pre-crumbled feta, it won’t have the same creamy texture. I like Greek feta best. 

• Serve it chilled. This salad is fine at room temperature. However, chilling it gives the flavors time to meld and makes it so much better. 

• Make it a meal. If you want a heartier salad, cook pasta or grains and add them to the veggies. Small pasta, such as orzo or couscous, works best. You can also add fully cooked meat, such as chicken or shrimp.

• Try fun add-ins. Pile on the veggies! Avocado, olives, bell pepper, etc., all round out this salad nicely. You can even add toasted pine nuts or a sprinkle of fresh mint.

How to Store

Don’t freeze leftover salad. Instead, refrigerate it for up to 3 days. 

To Store: If possible, store the dressing and salad in two separate air-tight containers. Both should last about 3 days, though the dressing may even last longer. Combine and toss them immediately before serving. 

*Note: If you tossed the entire salad with the dressing, you can still store your leftovers. The veggies may just be a bit soggy when you eat them later.