Cucumber Tomato Feta Salad
15 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
This Greek-style cucumber tomato feta salad is bright, crunchy, and briny in all the right ways, with red wine vinegar, good olive oil, oregano, and plenty of black pepper doing the heavy lifting.
It is a 10-minute, no-cook side that pairs like a champ with anything off the grill or a weeknight roast chicken, perfect for cookouts, picnics, and last-minute dinners.
Ingredients (4 servings)
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Ingredients
- 1 cucumber, sliced into rounds English cucumber 1 ct
- 1 pt cherry tomatoes, halved cherry tomatoes 0.89 lb
- ½ cup feta cheese, cut into small cubes feta cheese 0.17 lb
- 2 Tbsp extra virgin olive oil extra-virgin olive oil 1 fl oz
- 1 Tbsp red wine vinegar red wine vinegar 0.5 fl oz
- 1 Tbsp fresh parsley, chopped fresh parsley 0.13 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Cucumber Tomato Feta Salad
-
Prep and season the cucumbers
Slice the cucumber into 1/4 inch rounds for crisp bites that do not turn soggy.
Toss the slices with about 1/4 teaspoon of the salt and let them sit in a colander for 10 minutes to draw out excess water.
Pat the cucumbers dry with a clean towel so the dressing clings instead of sliding off.
-
Halve and ready the tomatoes
Halve cherry tomatoes through the stem side so they keep their shape.
If they are extra juicy, set the cut sides down on a towel for 3 minutes to keep the salad from watering out.
-
Whisk the oregano vinaigrette
In a small bowl whisk the olive oil, red wine vinegar, dried oregano, black pepper, and the remaining 1/4 teaspoon salt until slightly thick and glossy.
Optional but delicious: microplane half a small garlic clove into the bowl for a subtle kick that plays nice with the feta.
-
Combine the vegetables
Add the cucumbers and tomatoes to a large bowl and pour over the vinaigrette.
Toss gently with a wide spoon so you coat without bruising the tomatoes.
-
Fold in feta and herbs
Add the parsley and the feta cubes to the bowl.
Fold softly so the feta stays in handsome cubes instead of turning into paste.
-
Rest, taste, and serve
Let the salad sit for 5 to 10 minutes so the flavors mingle.
Taste and adjust with a pinch more salt, a crack of pepper, or a splash of vinegar until it sings.
Serve slightly cool, not ice cold, to keep the tomatoes aromatic and the dressing vivid.
Substitutions
- Feta cheese -> brined vegan feta
- A good almond or coconut oil based vegan feta brings similar tang and firm bite, keeping the salad salty-bright without dairy, and it holds its cube shape so the texture stays clean.
- Red wine vinegar -> fresh lemon juice
- Lemon gives a softer, sunny acidity and a fragrant citrus lift, which makes the salad taste extra fresh while keeping the oil-to-acid balance intact.
- Cherry tomatoes -> seedless watermelon cubes
- Watermelon keeps the red pop but adds juicy sweetness that loves salty feta and oregano, turning the salad into a Greek-island vibe while still feeling crisp and refreshing.
Tips
- Salt the cucumbers like you mean it
- A short pre-salt pulls out water so your salad stays crisp and the vinaigrette clings instead of pooling at the bottom.
- Use block feta in brine
- Block feta has better flavor and structure than pre-crumbled; pat it dry and cut clean cubes with a sharp knife for a tidy, luxe look.
- Room temperature tomatoes
- Cold mutes sweetness and aroma, so keep tomatoes at room temp until right before tossing for maximum flavor.
- Emulsify the dressing
- Whisk the oil into the vinegar in a slow stream until lightly thick; a stable emulsion coats every bite and prevents a greasy top layer.
- Match the cut size
- Keep cucumber rounds and feta cubes similar in size to the tomato halves for balanced bites and a clean, pro presentation.
- Dress, then rest briefly
- Five to ten minutes of contact time lets oregano bloom and flavors sync without turning the cucumbers limp.
Nutrition Facts *
| Energy | 274 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 20 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the salad from getting watery?
- Salt and drain the cucumbers first, let cut tomatoes rest cut-side down on a towel, and dress shortly before serving so the salt does not pull out excess moisture too early.
- Can I make this ahead?
- Yes, prep components up to 1 day ahead and store them separately in glass containers, then toss with dressing and feta 10 minutes before serving for best texture.
- What if my feta tastes too salty?
- Rinse the block under cold water and briefly soak in fresh water for 5 minutes, then pat dry; this tames the salinity without killing the tang.
- My tomatoes are bland, what can I do?
- Toss the halved tomatoes with a tiny pinch of sugar and salt for 5 minutes before dressing, or fold in a few oil-packed sun-dried tomatoes for concentrated tomato flavor.
- Can I add protein without weighing it down?
- Absolutely, fold in drained chickpeas or top with grilled shrimp or chicken, and add an extra teaspoon of vinegar to keep the balance bright.
Serving Suggestions
Big city tip for extra swagger: scatter on a pinch of sumac or Aleppo pepper and a few torn kalamata olives, which sharpen the acidity and add a savory flicker that plays beautifully with feta.
Perfect pairings include grilled chicken thighs, a simply salted skirt steak, or warm pita to swipe up every last drop of that oregano-kissed dressing.
If you want a little crunch without croutons, shower the top with crispy chickpeas right before serving so the texture hits hard.
More pairings:
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