Cucumber Tomato Feta Salad

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| Published/Modified:

June 19, 2025

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A refreshing and easy-to-make salad featuring crisp cucumbers, juicy tomatoes, and creamy feta cheese, tossed in a simple vinaigrette. Perfect for summer meals or as a side dish.

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A bowl of cucumber salad with cherry tomatoes, red onion, and feta.

If you’re after something super easy, fresh, and full of flavor, this salad is it. This easy side dish comes together in minutes with ingredients you probably already have (which is exactly what I need when the fridge is looking sad and I’m racing the dinner clock).

Needless to say, I make this all summer long, whenever I can grab fresh produce from the farmers market!

You can totally mix things up with different fresh herbs, kalamata olives, avocados or tomatoes, and it holds up great if you want to make it ahead and just toss it before serving. Perfect for warm weather and busy days when you just need something no-fuss and delicious.

Serve it with grilled chicken, steak, or fish for an easy summer meal. It’s also perfect for potlucks, picnics, or packed lunches when you don’t want to show up empty-handed but don’t have time for anything fancy.

Try my Watermelon Feta Salad, or my Roasted Beet Salad with Feta & Walnuts

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

A close-up of chopped cucumber, tomatoes, red onion, and feta in a bowl.

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Why you’ll love this recipe

Simple. Comes together in minutes with easy ingredients.
Adaptable. Change up the herbs, add olives, or use different tomatoes.
Fresh. A cool, crisp salad perfect for warm days.
Make-ahead friendly. Prep ahead and toss right before serving.

What’s the best type of cucumber for this salad?

English cucumbers. These are long, skinny, and usually sold wrapped in plastic. They have thin skin, tiny seeds, and a mild, slightly sweet flavor. No need to peel or deseed them, which makes prep super easy.

Persian cucumbers. These are like mini English cucumbers. Crunchy, seedless, and perfect for slicing into salads. They’re also great if you want smaller, bite-sized rounds.

You can use regular slicing cucumbers (the big waxy ones), but they’re a bit more work. You’ll want to peel them and scoop out the seeds to avoid extra water in your salad.

Pro Tip: Whatever cucumber you choose, make sure it’s firm and fresh. A mushy cucumber = a sad salad. No one likes a sad salad.

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I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Overhead view of a bowl filled with cucumber salad, surrounded by herbs and veggies.

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below.

Cucumbers. English or Persian cucumbers work best since they’re crisp and have fewer seeds.
Cherry tomatoes. Sweet and juicy, but grape tomatoes or diced regular tomatoes are great too.
Feta cheese. Creamy and salty. Use block feta in brine for the best flavor, or swap with goat cheese or mozzarella chunks. You can use the feta crumbles if that’s what you have, but I love the block feta because it has more moisture.
Red onion. Adds a sharp bite. You can mellow it out by soaking slices in cold water for 5-10 minutes. Cut it into very thin slices. If you prefer a milder onion flavor, try a sliced shallot instead.
Parsley. Adds a fresh, herby touch. Try dill or basil if you prefer.
Olive oil. A good quality extra virgin olive oil gives the best flavor.
Red wine vinegar. Brightens the salad. You can substitute with white wine vinegar or lemon juice. I like balsamic vinegar, but feel like it makes the color of the salad weird.
Dried oregano. Brings a Mediterranean vibe. You can also use Italian seasoning.

Bowls of cucumbers, tomatoes, red onion, feta, parsley, vinegar, oil, and seasonings. Text on the image says 'CUCUMBERS', 'TOMATOES', 'RED ONION', 'FETA', 'RED WINE VINEGAR', 'PARSLEY', 'OLIVE OIL', 'SALT PEPPER OREGANO'.

How to make this recipe

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

STEP 1: Chop the veggies and feta

Chop the cucumbers and tomatoes. Thinly slice the red onion. Cut the feta into chunks.

STEP 2: Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, oregano salt, and pepper.

STEP 3: Make and dress the salad

In a large bowl, combine chopped cucumbers, chopped tomatoes, sliced red onion, cubed feta cheese and parsley.

A bowl of dressing with oil, vinegar, oregano, salt, and pepper. Text on the image says 'In a small bowl, whisk together the olive oil, red wine vinegar, oregano salt, and pepper'.

A bowl of chopped cucumbers, tomatoes, feta, red onion, and parsley. Text on the image says 'Combine cucumbers, tomatoes, feta, red onion, and parsley'.

Common Mistakes to Avoid

Overdressing the salad. Too much dressing can drown the fresh flavors and make the salad soggy. This salad shines because of its crisp veggies and salty feta – just a light coating of vinaigrette is all you need. If you go overboard, the cucumbers will start releasing water and the whole thing can get mushy fast.
Using overripe tomatoes. Super ripe tomatoes might taste great, but they’re soft, watery, and can fall apart when tossed. They’ll also leak a ton of juice, watering down the dressing and turning the salad into a sloshy mess. Stick with firm cherry or grape tomatoes to keep everything vibrant and intact.
Skipping the seasoning. It might seem like a small step, but a pinch of salt and pepper makes a big difference. Salt brings out the natural sweetness of the tomatoes and sharpness of the feta, while pepper adds a little bite. Even with a flavorful dressing, seasoning the salad directly helps tie everything together.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! For best results, prep all the components and store them separately. Combine just before serving to keep everything crisp.

What kind of feta should I use?

Look for block-style feta in brine for the creamiest texture and best flavor. Crumbled feta works too if that’s what you have on hand.

What other herbs can I add?

Fresh dill or basil would be great additions to switch up the flavor. You could also add scallions for a more onion-y flavor.

Kylee’s Notes

Use the freshest ingredients possible – this salad is all about bright, simple flavors.
Chill your veggies before assembling for an extra-refreshing bite.
Let the salad sit for 10 minutes after dressing to let the flavors meld.

How to store leftovers

Refrigerator

Store in an airtight container in the fridge for up to 2 days. The vegetables may release some water, so give it a quick toss before serving.

A fork holding a bite of cucumber salad with tomato, onion, and feta.

More recipes to love:

Some of our favorite salad recipes:

Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
Crunchy Curried Chicken Salad. A brilliant make-ahead curried chicken salad balanced with tart apples, sweet raisins, and finished with cilantro, this is one you will make over and over!
Caprese Orzo Salad (Basil Tomato Mozzarella). An easy side, this salad combines tomatoes, fresh mozzarella and basil with a yummy homemade balsamic vinaigrette. Make ahead!
Watermelon Feta Salad. Featuring juicy watermelon, tangy feta cheese, and fresh mint makes the perfect dish for hot days! Experience the ultimate summer duo with this irresistible recipe.

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