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Cucumber Tomato Feta Salad in a white bowl

Cucumber Tomato Feta Salad

This simple chopped salad highlights summer’s best produce!

Yield: 4 Servings 1x
Prep: 15 minutesTotal: 15 minutes


  • 1 English cucumber, seeded and diced
  • 2 cups cherry tomatoes, halved or quartered
  • Optional: 1/4 of a red onion, finely chopped (even smaller than our pictures!)
  • 4 ounces crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar (or red wine vinegar)
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • A few fresh basil leaves, julienned

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  1. In a serving dish, toss together the cucumber, tomatoes, red onion (0ptional), and feta.
  2. In a small bowl or glass measuring cup, whisk together the oil, balsamic vinegar, garlic, salt, and pepper. 
  3. Pour the dressing over the vegetables and toss. Sprinkle the basil over the top and gently stir in. Taste and season with more salt or pepper, if needed.
  4. Eat right away or store in the fridge for up to 24 hours. Beware that the red onion flavor will get very strong after a few hours, so we suggest leaving out the red onion if you want to store it overnight.


Tip: If you want to eat this the next day, we suggest leaving the red onion out. It becomes too strong after sitting for a while.

© Author: Thriving Home
Cuisine: Greek Method: Mix