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Cucumber Tomato Feta Salad pinterest

Cucumber Tomato Feta Salad

This vibrant Mediterranean-inspired salad combines crisp cucumbers, juicy tomatoes, and tangy feta for a refreshing, nutritious dish that's ready in under 15 minutes. Perfect for summer lunches or as a healthy side dish.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 165 kcal

Equipment

  • Mixing Bowl
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 2 large English cucumbers sliced (or 4 Persian cucumbers for a sweeter flavor)
  • 2 cups cherry tomatoes halved (Roma or heirloom tomatoes work wonderfully too)
  • 1 cup feta cheese crumbled (substitute with goat cheese for a milder taste)
  • 1/2 red onion thinly sliced (sweet Vidalia onions provide a gentler flavor profile)
  • 1/4 cup fresh dill chopped (mint or basil make excellent alternatives)
  • 1/4 cup extra virgin olive oil cold-pressed for optimal flavor
  • 2 tbsp fresh lemon juice lime juice works as a tangy alternative
  • 1 tbsp red wine vinegar balsamic vinegar offers a sweeter profile
  • 2 cloves garlic minced (garlic powder works in a pinch, use 1/2 teaspoon)
  • salt and freshly ground black pepper to taste
  • 1/2 cup kalamata olives pitted and halved (optional)

Instructions
 

  • Wash all vegetables thoroughly under cold running water. Slice cucumbers into 1/4-inch thick rounds (if using English cucumbers) or half-moons (if they're particularly large). Halve the cherry tomatoes and thinly slice the red onion. Pro tip: To reduce the sharpness of raw onions, soak sliced onions in cold water for 10 minutes, then drain and pat dry.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until well combined. For enhanced flavor development, let this mixture sit for 5 minutes before adding to the salad – this allows the garlic to infuse the oil completely.
  • In a large mixing bowl, combine the cucumbers, tomatoes, red onion, and chopped dill. Pour the dressing over the vegetables and toss gently to ensure even coating. The key here is not to overmix – just 3-4 gentle tosses will preserve the integrity of the vegetables while distributing the dressing.
  • Sprinkle the crumbled feta cheese over the salad just before serving. If using optional kalamata olives, add them at this stage too. A light toss will incorporate these final ingredients without breaking down the feta too much.

Notes

For best results, serve this salad within 2-3 hours of preparation. The vegetables will begin to release water and the salad may become soggy if left too long.
To make ahead, prepare all components separately and assemble just before serving. Store the dressing in a separate container.
Allow tomatoes and feta to come to room temperature for 20 minutes before assembling to enhance flavor development.

Nutrition

Calories: 165kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 22mgSodium: 290mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 0.8mg
Keyword Cucumber Salad, Tomato Salad, Feta Salad, Mediterranean Salad, Healthy Salad
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