Cucumber Tomato Feta Salad

5 from 5 votes

This simple chopped Cucumber Tomato Feta Salad highlights summer's best produce!

Total Time10

Course: Salad

Cuisine: Greek

Keyword: Cucumber Tomato Feta Salad

Servings: servings (1 cup each)

Calories: 116kcal

1 English cucumber, seeded and diced about 2 - 2 1/2 cups
1 pint cherry tomatoes, halved or quartered* about 1 1/2 - 2 cups
Optional: 1/4 of a red onion, finely diced about 1/2 cup
4 ounces crumbled feta cheese about 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.

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.

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.