15-Minute Greek Cucumber Tomato Salad

This Greek cucumber tomato salad is a crisp, refreshing side you can throw together in 15 minutes flat. Cool cucumbers, ripe tomatoes, and red onion get a quick toss with a lemony oregano dressing, then a final tumble with salty feta and olives.

It’s the kind of salad that makes grilled chicken or warm pita feel like a full summer meal. No cooking, no fuss, just fresh ingredients doing all the work.

What Makes This Greek Salad So Good

The crunch of cucumber against soft tomatoes and creamy feta keeps every bite interesting. The dressing is simple (olive oil, red wine vinegar, fresh lemon, and dried oregano), but it seeps into the vegetables and lifts the whole thing.

It’s also one of those rare salads that doesn’t wilt within minutes, so you can set it out for a barbecue and it holds up.

Ingredients

• 1 English cucumber, halved and sliced: keep the skin on for extra crunch, no need to peel.
• 4 medium ripe tomatoes, cut into wedges: use the best you can find; Roma or vine-ripened work well.
• 1/2 small red onion, thinly sliced: soak in ice water for 5 minutes to soften the bite if you like.
• 4 oz feta cheese, crumbled: a block in brine gives the creamiest texture.
• 1/4 cup Kalamata olives, pitted and halved (optional): they add a salty, briny note.
• For the dressing: 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper.

Variations / Substitutions

• Cucumber: Persian or mini cucumbers work just as well; cut them into coins.
• Tomatoes: cherry tomatoes halved are a great substitute when large ones aren’t peak season.
• Feta: leave it out for a dairy-free version, or swap in crumbled goat cheese for a tangier twist.
• Herbs: add 1 tbsp chopped fresh dill or mint if you have them; it makes the whole salad smell incredible.
• Acid: red wine vinegar gives that classic Greek note, but a splash of white wine vinegar or even apple cider vinegar will do.

If you love this, try our Horiatiki (traditional Greek village salad) for a chunkier version.

How to Make Greek Cucumber Tomato Salad

Step 1: Whisk the Dressing

In a small bowl, whisk together the 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub the oregano between your fingers as you add it to release the oils. The dressing should taste punchy and smell fragrant.

Step 2: Tumble the Vegetables Together

In a large bowl, pile in the sliced cucumber, tomato wedges, red onion, and olives if you’re using them. Pour about two-thirds of the dressing over the top and toss gently with your hands or a large spoon. You want everything coated but not drowning, so the salad stays bright and not soupy.

Step 3: Crumble the Feta Over the Top

Scatter the crumbled feta over the salad and drizzle the remaining dressing right on the cheese. Toss once more, very lightly, so the feta breaks into creamy pockets without fully blending in. Let it sit for 5 to 10 minutes so the flavors settle, then serve.

How to Get the Crunchiest Salad

• Use a block of feta and crumble it at the very end. Pre-crumbled tends to be dry and can turn the salad cloudy.
• If your red onion tastes too sharp, soak the slices in ice water for 5 minutes while you prep the other ingredients.
• Dress the salad no more than 15 minutes before serving; earlier than that and the cucumbers will start to release water.
• Use your best olive oil here. The dressing is so simple that the quality of the oil really comes through.

Scale it up for a crowd:

Storing Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 1 day. The salad will release liquid as it sits, so drain it off before serving.

What Goes Well With Greek Cucumber Tomato Salad

Serve it alongside grilled lamb chops or chicken souvlaki. The lemony dressing echoes those charred flavors. A basket of warm pita and a bowl of tzatziki turn it into a small mezze spread. For a lighter meal, spoon it over a bed of orzo with a little extra olive oil.

Frequently Asked Questions

Can I make this salad ahead of time?

You can, but it’s best dressed no more than 30 minutes before serving. Prep the vegetables and dressing separately, then toss just before the meal.

What’s the difference between this and a traditional Greek salad?

Traditional horiatiki often has larger chunks of vegetables and no lettuce, with the feta served as a whole slab on top. This version is a quicker, everyday toss with a similar flavor profile.

Can I skip the olives?

Absolutely. The salad still tastes bright and fresh without them. You might add a pinch more salt since olives bring saltiness.

What’s the best cucumber for this?

English cucumbers have thin skin and few seeds, so they stay crisp without peeling. Persian cucumbers work just as well.

Greek Cucumber Tomato Salad Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 185

Ingredients Method Notes

Ingredients

  

• 1 English cucumber, halved and sliced
• 4 medium ripe tomatoes, cut into wedges
• 1/2 small red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved (optional)
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

 

1. Whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper in a small bowl.
2. Toss the cucumber, tomatoes, onion, and olives with about two-thirds of the dressing in a large bowl.
3. Scatter the feta over the top, drizzle with the remaining dressing, and toss lightly. Let sit 5 to 10 minutes before serving.

Notes

For best flavor, let the salad sit for 10 minutes before serving so the dressing soaks in. If making ahead, store dressing and vegetables separately and combine just before eating.