Cucumber Tomato Feta Salad
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Use up all that summer garden produce in this delicious, chopped Cucumber Tomato Feta Salad that can be made in just a few minutes. This perfect summer salad can be pulled together in just minutes. So addictive but light and healthy, too!
About This Recipe
- Fresh, crisp, and full of summer flavor!
- Takes just 10 minutes to throw together.
- Perfect for busy weeknights or to take to potlucks.
- Light, healthy, and family-friendly.
If you dig recipes like this, you will also love our Quinoa Tabbouleh recipe.
Ingredients
Here’s what goes into our Cucumber Tomato Feta Salad…
Ingredient Notes:
- English cucumber – An English cucumber is a variety of cucumber that’s usually a little sweeter, less bitter, and mostly seedless compared to regular cucumbers. Other types will work fin though.
- Cherry tomatoes – If you have a different type of tomato, no sweat.
- Red onion – The flavor can become stronger over time so be mindful so I recommend going easy on this ingredient and know that it may overpower the dish as it sits.
- The Dressing: A simple blend of olive oil, red wine vinegar, garlic cloves, salt and pepper.
Make This Salad
1. Prepare The Veggies
- Chop the cherry tomatoes in to halves or quarters.
- Dice the cucumber and then dice it about the same size as the tomatoes.
- Mince the garlic.
- Julienne the fresh basil leaves.
Tip
We recommend having a great knife for any recipe, but especially for the ones with lots of chopping. You can find our favorite, affordable, high-quality knife recommended by America’s Test Kitchen at the link below. Rachel uses this knife daily!
2. Prepare The Dressing & Toss
Whisk all the ingredients together in a small bowl or add all the ingredients to a jar and shake! Pour over the bowl of veggies, mix it all together, and enjoy.
What Recipes Go Well With It?
This Mediterranean-inspired salad goes wonderfully with:
- Greek Chicken Meatballs with Tzatziki Sauce
- Greek Pitas with Pulled Pork
- Lemon Feta Orzo
- Lemon Garlic Chicken
- Mediterranean Shrimp
FAQs
Yes! If you need this be dairy-free, leave out the feta and add a little extra salt. It’s still delicious!
Yes, but only a few hours or up to one day ahead preferably. If making ahead, leave out the red onion and add it just before serving. We’ve found that if the red onion sits for too long, the flavor will over power the other flavors.
An English cucumber is a variety of cucumber that’s longer, thinner, and often seedless compared to regular cucumbers. It typically has a thin, dark green skin that doesn’t require peeling, making it ideal for salads and fresh dishes. English cucumbers are also known for their mild, sweet flavor and crisp texture.
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Cucumber Tomato Feta Salad
This simple chopped Cucumber Tomato Feta Salad highlights summer’s best produce!
Ingredients
- 1 English cucumber, seeded and diced (2 – 2 1/2 cups)
- 1 pint cherry tomatoes, halved or quartered* (1 1/2 – 2 cups)
- Optional: 1/4 of a red onion, finely diced (1/2 cup)
- 4 ounces crumbled feta cheese (3/4 – 1 cup)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (sub: lemon juice)
- 2 garlic cloves, minced (sub: 1 teaspoon pre-minced garlic)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- A few fresh basil leaves, julienned (sub: fresh parsley)
*I try to squeeze out some of the seeds when slicing them. Try to cut these the same size as the cucumbers.
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Instructions
- In a serving dish, toss together the cucumber, tomatoes, red onion (optional), and feta.
- In a small bowl or glass measuring cup, whisk together the oil, red wine vinegar, garlic, salt, and pepper.
- 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, to taste.
- Preferably 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 are not eating right away.
Notes/Tips
- Try to chop the veggies about the same size.
- 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. I don’t prefer the red onion, but Polly loves it. So it’s really your preference!
- Dairy-Free Option: Leave out the feta and add a little more salt. You’ll still love it!
- An English cucumber is a variety of cucumber that’s longer, thinner, and often seedless compared to regular cucumbers. Other types will work ok as well though.
- Chickpeas would be a great addition.
Soak the chopped red onion in ice water for 10 minutes, drain, and dry, before adding to the dish. This helps take the sharpness out.
Great tip! Thank you so very much!
This salad is SIMPLE and delicious! Seriously, so much flavor for so little work – right up my alley. I used balsamic vinegar, which I’ve never used in this type of salad before. What a great idea; I love it! I only used about 2 Tbsp of red onion, chopped very small. It was just the right amount for me – a hint of onion flavor, but not overwhelming. Thanks for a great recipe! Definitely bookmarking this one.
So glad you loved it Donna! Thanks for leaving a review.
This is a great salad! Easy to make and delicious.
Thanks, Joan. Really glad you enjoy it!
This is so fantastic! I have made it over and over. It is great to make a batch and take camping, for picnics, or other summer adventures.
Awesome! Love hearing that, Allison. Thanks so much.
It’s Awesome
Thanks for the recipe 🙂