Cucumber Tomato Feta Salad
15 min
|
easy
|
clean eating,
gluten-free,
low-FODMAP,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This cucumber tomato feta salad is crisp, juicy, and salty in the best way, thanks to chunks of creamy feta.
It comes together in just minutes, so it is perfect for quick lunches, potlucks, or an easy cookout side.
Bright red wine vinegar, extra-virgin olive oil, and herbs give it a fresh Mediterranean flavor that tastes like summer.
Ingredients (4 servings)
Ingredients
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How to Make Cucumber Tomato Feta Salad
-
Prep the vegetables
Rinse the cucumber and cherry tomatoes under cool water, then pat them dry with a clean kitchen towel.
Slice the cucumber into thin rounds and cut the cherry tomatoes in half from top to bottom.
-
Mix the dressing
In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, dried oregano, and chopped parsley.
Taste the dressing and adjust the seasoning with a pinch more salt or vinegar if you prefer extra tang.
-
Combine the salad
Add the cucumber slices and tomato halves to a large serving bowl, keeping the feta cubes aside for now.
Pour the dressing over the vegetables and gently toss until everything looks lightly and evenly coated.
-
Add feta and serve
Scatter the feta cubes over the dressed vegetables and give the salad one very gentle toss to combine.
Serve right away at cool room temperature, or chill it for 15 minutes if you like your salad extra crisp.
Substitutions
- Use goat cheese instead of feta
- Soft goat cheese gives a creamy, tangy bite that blends into the dressing and feels a bit more luxurious.
- Swap red wine vinegar with fresh lemon juice
- Lemon juice keeps the salad bright and citrusy, and its freshness pairs especially well with summer tomatoes.
- Try fresh dill instead of parsley
- Dill adds a bolder, slightly sweet herbal note that makes the salad taste like a Greek taverna favorite.
Tips
- Salt the cucumbers separately if they are very watery
- If your cucumber seems very seedy, sprinkle slices with a little salt, rest 10 minutes, then blot before dressing.
- Use ripe but firm cherry tomatoes
- Choose tomatoes that feel plump but not squishy, since very soft tomatoes can collapse and make the salad watery.
- Cut everything into similar bite sizes
- Keep cucumber slices, tomato halves, and feta cubes close in size so each forkful feels balanced and easy to eat.
- Let the flavors sit before serving
- For deeper flavor, toss the vegetables with the dressing and rest 10 minutes, then add feta just before serving.
- Pack it safely for picnics
- Keep the salad chilled in an insulated bag with ice packs, and serve within two hours at room temperature.
Nutrition Facts *
| Energy | 255 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 19 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this cucumber tomato feta salad ahead of time?
- You can mix the vegetables and dressing up to four hours ahead, then add feta right before serving to prevent mushiness.
- What kind of cucumber works best for this salad?
- English or Persian cucumbers stay crisper and have fewer seeds, but peeled regular cucumbers work nicely in a pinch.
- How can I keep the salad from becoming too salty?
- Start with less salt in the dressing, taste after adding feta, then sprinkle a touch more only if needed.
- Can I add protein to turn this into a full meal?
- Grilled chicken, canned chickpeas, or cooked shrimp all tuck in easily and keep the salad light but satisfying.
Serving Suggestions
This salad is lovely with grilled chicken or simple seared fish on warm summer nights.
For a heartier bowl, add cooked quinoa or chickpeas for extra protein and a satisfying, slightly nutty bite.
Leftovers also tuck nicely into pita halves with hummus for an easy lunch that still tastes bright and crisp.
More pairings:
Reviews
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Michelle, Atlanta: So fresh and flavorful, and the simple oregano parsley dressing with feta was a perfect combo.
: Happy it was a hit, Michelle! That oregano-parsley dressing really makes the tomatoes and feta pop. 😊
Made this recipe? How did it go?
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