Cucumber, Tomato and Feta Salad
This cucumber, tomato and feta salad is fresh, simple and bursting with Mediterranean flavor. Made with crisp cucumbers, juicy tomatoes, creamy feta, thin slices of red onion and a tangy lemon dressing, it’s the perfect side dish for any meal. Ready in just 10 minutes, this easy salad is ideal for summer barbecues, weeknight dinners or meal prep.
There’s something about a really good salad that just hits differently. This cucumber, tomato and feta salad is one of those recipes I make on repeat all summer long. It’s the kind of salad that disappears the moment you put it on the table—crisp, refreshing, and packed with flavor.
The best part? It’s ridiculously simple. No fancy techniques, no complicated ingredients. Just fresh vegetables, tangy feta, and a quick lemon dressing that brings everything together. It takes less than 10 minutes to make and goes with absolutely everything.
I serve this alongside grilled chicken, lamb chops, or steak for easy weeknight dinners. It’s also perfect for barbecues, picnics, and potlucks. Make it once and you’ll understand why it’s a staple in my kitchen.
Why This Recipe Works
Simple ingredients, maximum flavor. Cucumbers, tomatoes, feta, and red onion are classic Mediterranean ingredients that just work together. The combination of creamy, salty feta with crisp vegetables and tangy lemon dressing is unbeatable.
Ready in 10 minutes. This is one of those salads you can throw together in minutes when you need a side dish fast. No cooking required, just chop, toss, and serve.
Perfect for meal prep. While this salad is best served fresh, the vegetables hold up well when prepped ahead. Keep the dressing separate and toss just before serving for the best texture.
Versatile and adaptable. This recipe works as a light lunch, side dish, or even as a topping for grilled proteins. Add it to grain bowls, wraps, or pita pockets for easy meals throughout the week.
Ingredients and Substitutions
- Cucumbers. I use English cucumbers or regular cucumbers. English cucumbers have thinner skin and fewer seeds, so I don’t bother peeling them. If using regular cucumbers, you may want to peel them if the skin is thick.
- Tomatoes. Use the ripest, juiciest tomatoes you can find. Cherry tomatoes, grape tomatoes or ripe Roma tomatoes all work beautifully. In summer, heirloom tomatoes are incredible in this salad.
- Feta cheese. Good quality feta makes a huge difference here. I prefer block feta that I crumble myself rather than pre-crumbled feta, which tends to be drier and less flavorful. Greek or Bulgarian feta are my top choices.
- Red onion. Thin slices of red onion add a sharp, slightly sweet bite that balances the richness of the feta. If raw onion is too strong for you, soak the slices in cold water for 10 minutes to mellow the flavor.
- Olive oil. Use good quality extra virgin olive oil for the dressing – it really makes a difference in a simple salad like this.
- Fresh lemon juice. Freshly squeezed lemon juice is essential. Bottled lemon juice just doesn’t have the same bright, fresh flavor.
- Dried oregano. This is the secret ingredient that gives the salad that authentic Mediterranean flavor. If you have fresh oregano, use it – but dried oregano works perfectly.
- Salt and black pepper. Season generously. The salt brings out the sweetness of the tomatoes and enhances all the other flavors.
Variations and Additions
- Add olives. Kalamata olives or green olives add a briny, salty element that pairs beautifully with the feta.
- Include bell peppers. Diced red, yellow or orange bell peppers add sweetness and crunch.
- Add fresh herbs. Fresh parsley, mint or basil bring extra brightness and flavor.
- Make it a meal. Add grilled chicken, chickpeas or quinoa to turn this into a complete lunch or dinner.
- Swap the cheese. If you can’t find feta, crumbled goat cheese or cubed mozzarella work well too.
- Add avocado. Diced avocado adds creaminess and makes the salad more substantial.
How to Make Cucumber, Tomato and Feta Salad
Prep the vegetables. Chop the cucumbers into bite-sized pieces. I usually cut them into half-moons or quarters depending on their size. Halve the cherry tomatoes or chop larger tomatoes into chunks. Slice the red onion as thinly as possible.
Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt and black pepper. Taste and adjust seasoning as needed.
Combine and toss. Place the cucumbers, tomatoes and red onion in a large serving bowl. Pour the dressing over the vegetables and toss gently to combine. Crumble the feta over the top and toss again lightly, being careful not to break up the feta too much. I like to keep the feta super chunky but crumble as finely as you prefer.
Serve. Serve immediately for the best texture, or refrigerate for up to 30 minutes (un-dressed) to allow the flavors to meld. This salad is best enjoyed fresh.
Tips for the Best Salad
- Use ripe, in-season tomatoes: This salad is only as good as your tomatoes. In summer, use the ripest, juiciest tomatoes you can find. Out of season, cherry or grape tomatoes tend to have better flavor than larger varieties.
- Don’t skip the lemon juice: The acidity from the lemon juice brightens everything and balances the richness of the feta. Fresh lemon juice is essential, bottled just won’t give you the same result.
- Season generously: Vegetables need more salt than you think. Season the salad well, taste and adjust. The salt brings out the natural sweetness of the tomatoes and cucumbers.
- Slice the onion thinly. Very thin slices of red onion give you that sharp bite without overwhelming the salad. Use a mandoline or sharp knife for paper-thin slices.
- Crumble your own feta. Block feta is creamier and more flavorful than pre-crumbled. It only takes a minute to crumble yourself and makes a noticeable difference.
- Serve fresh. This salad is best enjoyed within an hour of making it. The cucumbers and tomatoes release water as they sit, making the salad watery if left too long.
What to Serve with Cucumber, Tomato and Feta Salad
This salad is incredibly versatile and pairs well with almost anything. It’s my go-to side dish for grilled proteins, Mediterranean meals and summer barbecues.
Serve it alongside:
- Greek Sheet Pan Chicken
- Easy Greek Grilled Chicken Skewers
- Grilled lamb chops
- Easy Greek pork chops
- BBQ steak or chicken
- Slow roasted Greek lamb
- Falafel and pita bread
- Grilled fish or shrimp
- Roasted vegetables
Ingredients
- 1 large English Cucumber sliced
- 4 large tomatoes sliced into wedges
- 1 small red onion thinly sliced
- 7 oz (200g) feta cheese in brine/block feta
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- ½ tsp dried oregano
- salt and black pepper to taste
Instructions
- Slice the cucumbers into slices. Halve the cherry tomatoes or chop larger tomatoes into wedges/chunks. Slice the red onion as thinly as possible.
- In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt and black pepper. Taste and adjust seasoning as needed.
- Place the cucumbers, tomatoes and red onion in a large serving bowl.
- Crumble the feta in large chunks over the top and toss again lightly, being careful not to break up the feta too much.
- Pour the dressing over the vegetables and toss gently to combine.
- Serve immediately for the best texture.
Nutrition
FAQ
You can prep the vegetables and make the dressing up to 4 hours ahead and store them separately in the refrigerator. Combine and add the feta just before serving for the best texture. If you dress the salad too far in advance, the cucumbers and tomatoes will release water and make it soggy.
English cucumbers (also called hothouse cucumbers) are my preference because they have thin skin and fewer seeds. Regular cucumbers work too, but you may want to peel them if the skin is thick and waxy.
Yes! This recipe calls for dried oregano, which is traditional in Greek salads. If you want to add fresh herbs, parsley, mint or basil all work beautifully.
Salt draws moisture out of vegetables, so don’t add the dressing until just before serving. If you need to make it ahead, keep the vegetables and dressing separate until you’re ready to eat.
Absolutely! Chopped romaine lettuce or mixed greens turn this into a more substantial salad. Add the lettuce just before serving so it doesn’t wilt.
Look for block feta in brine rather than pre-crumbled feta. Greek or Bulgarian feta are the most authentic choices. The block feta is creamier and more flavorful than the pre-crumbled variety.
Yes, this cucumber, tomato and feta salad is naturally gluten-free.