Cucumber Tomato Feta Salad

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. Jump to the recipe card if you wish!

Why you’ll love this

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.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• 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.

How to make this recipe

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.

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.

FAQs

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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Cucumber Tomato Feta Salad

Author Kylee Ayotte

Servings 4

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

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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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Ingredients

 

1x2x3x

• ▢ 2 cups cucumbers chopped
• ▢ 2 cups cherry tomatoes halved
• ▢ ¼ cup red onion thinly sliced
• ▢ 4 ounces feta cheese
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon salt
• ▢ Pinch pepper

Instructions

• Chop 2 cups cucumbers and 2 cups cherry tomatoes. Thinly slice the ¼ cup red onion. Cut the 4 ounces feta cheese into chunks. Chop the 2 tablespoons fresh parsley
• In a small bowl, whisk together the 2 tablespoons olive oil1 tablespoon red wine vinegar, ½ teaspoon dried oregano ¼ teaspoon salt, and Pinch pepper.
• In a large bowl, combine cucumbers, tomatoes, feta, red onion, and parsley.
• Pour the dressing over the salad and toss gently to combine.

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.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 125kcal | Carbohydrates: 8g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 420mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee