Quick and Refreshing Cucumber Tomato Feta Salad
This cucumber tomato feta salad comes together in about 10 minutes with no cooking and tastes like summer in a bowl. It is my go-to when I need something crunchy, juicy, and bright to round out a meal.
The combination of cool cucumber, sweet tomato, and salty feta just works, and the simple lemon-oregano dressing ties everything together without much effort.
Why This Cucumber Tomato Feta Salad Works
The crunch of cold cucumber and the juiciness of ripe tomatoes make every bite feel fresh, and the feta crumbles melt into the vegetables just enough to add salt without turning the dish heavy. I love that I can throw it together while the rest of dinner cooks.
The dressing is only lemon juice, olive oil, and dried oregano. It brightens the vegetables instead of covering them up, and it takes under a minute to whisk together.
Ingredients
- 1 English cucumber: use English or Persian cucumbers for a crisp texture and thin skin, so no peeling is needed
- 2 cups cherry tomatoes, halved: any ripe small tomatoes work; if using larger ones, chop them into bite-sized pieces
- 4 oz feta cheese, crumbled: a block of feta you crumble by hand tastes creamier than pre-crumbled
- 1/4 small red onion, thinly sliced: soak the slices in cold water for 5 minutes if you want a milder bite
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Variations / Substitutions
- Add protein: toss in 1 cup cooked chickpeas or shredded rotisserie chicken for a light main dish.
- Switch the herb: swap the oregano for 1 tablespoon chopped fresh dill or mint for a different herbal note.
- Dairy-free: use a plant-based feta or leave the cheese out entirely. A handful of pitted Kalamata olives can fill that salty gap.
- Make it crunchy: scatter 2 tablespoons toasted pine nuts or sunflower seeds on top just before serving.
If you like this salad, you might also enjoy our tomato basil mozzarella salad.
How To Make Cucumber Tomato Feta Salad
Step 1: Chop the Vegetables
Cut the 1 English cucumber in half lengthwise, then slice it into half-inch half-moons. Halve 2 cups of cherry tomatoes and thinly slice 1/4 of a small red onion into half-rings. This whole chopping session takes about 5 minutes. The cucumber should feel cold and firm under the knife, and the tomatoes should be juicy but hold their shape.
Step 2: Whisk the Dressing
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and a few grinds of black pepper. Keep whisking until the salt dissolves and the dressing looks slightly cloudy, about 30 seconds. Give it a quick taste and add a pinch more salt or a squeeze of lemon if you think it needs it.
Step 3: Toss and Serve
Place all the chopped vegetables in a large bowl and scatter the 4 ounces of crumbled feta over the top. Pour the dressing around the edges (not just in one spot) and toss gently with two large spoons until everything is evenly coated. Taste one more time and adjust salt or lemon. Serve right away while the feta is still in distinct, creamy chunks and the vegetables are cold.
Tips for the Best Cucumber Tomato Salad
- Pull the tomatoes and cucumber from the fridge only when you are ready to chop them. Cold vegetables give the salad its refreshing snap.
- Do not dress the salad until just before serving, or the salt will draw water from the vegetables and make the bottom watery.
- If you can, crumble the feta from a block instead of using pre-crumbled. The texture stays softer and creamier in the salad.
- For extra depth, let the finished salad sit for 5 minutes at room temperature. The juices pool at the bottom, and the oregano gets a chance to bloom.
Scale it to your cup size:
| Servings | Cucumber | Tomatoes | Feta | Olive Oil | Lemon Juice |
|---|---|---|---|---|---|
| 2 | 1/2 cucumber | 1 cup | 2 oz | 1 1/2 tbsp | 1 tbsp |
| 4 | 1 cucumber | 2 cups | 4 oz | 3 tbsp | 2 tbsp |
| 8 | 2 cucumbers | 4 cups | 8 oz | 6 tbsp | 4 tbsp |
Storing Leftover Salad
- Refrigerate: If you have dressed salad left over, it will keep in the fridge for about a day, but the vegetables soften and release liquid. For better results, store the chopped vegetables and the dressing separately, then combine just before eating. Both will keep for 2 days in sealed containers.
- Serve cold: This salad tastes best cold or at cool room temperature, straight from the fridge is fine.
What Goes Well With Cucumber Tomato Feta Salad
Grilled lemon chicken echoes the bright citrus notes in the dressing and turns the salad into a full plate. Warm pita bread is perfect for scooping up the tomato juices and little bits of feta. If you are firing up the grill, lamb chops seasoned with garlic and rosemary feel right at home next to this cool, crunchy side.
Frequently Asked Questions
Can I use a different type of cucumber?
Yes. Garden cucumbers work, but peel them first and scoop out the watery seeds so the salad does not get soggy. Persian or English cucumbers need neither step.
Is this salad keto-friendly?
Yes. Cucumbers, tomatoes, and feta are all low in carbohydrates, and the dressing adds only fat. One serving has around 7 grams of net carbs.
Can I use fresh oregano instead of dried?
Yes, use 1 tablespoon chopped fresh oregano. The flavor will be milder and a little more grassy, so add a bit more to your taste.
Cucumber Tomato Feta Salad Recipe
Ingredients
Method
- Cut the cucumber into half-inch half-moons, halve the tomatoes, and thinly slice the red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until the salt dissolves.
- Place the vegetables and feta in a large bowl, pour the dressing over, and toss gently until coated. Serve immediately.
