Cucumber Tomato Feta Salad 5 ★

15 min | easy | clean eating, gluten-free, low-FODMAP, Mediterranean diet, vegetarian

Overhead view of a white bowl filled with cucumber rounds and halved cherry tomatoes, tossed with herbs and pepper and topped with small cubes of feta; basil leaves and a few whole cherry tomatoes sit on the marble surface nearby.

Published Apr 12, 2025

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

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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.

Overhead view of a white bowl filled with cucumber rounds and halved cherry tomatoes tossed in an olive oil–herb dressing, topped with feta cubes and flecks of parsley and black pepper on a white marble surface.

How to Make Cucumber Tomato Feta Salad

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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.

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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.

Overhead view of salad ingredients on a marble surface: two whole cucumbers, a bowl of cherry tomatoes on the vine, and a small bowl of feta cubes sitting in olive oil.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Luella, Houston: SO yummy!!! excellent just as written!! — 5 ★

Eunice: Glad it worked well for you, Luella!
Madeline Andrade, Dallas: This salad received rave reviews at a family cookout. It was loved by all ages! I used extra feta on top and mixed some into the salad as well! — 5 ★

Eunice: So nice to hear it was a hit, Madeline!
Regina, Winston-Salem: I have been making this salad for years and we LOVE it. My kids have affectionately renamed it "Confetti Salad" since, in a clear bowl that's what it kind of looks like. :) I mix the cucumbers and tomatoes with the dressing a few hours before serving and let it sit in the fridge and it gets even better. (I also add a little extra feta on top) — 5 ★

Eunice: Love the “Confetti Salad” name, Regina!
Michelle, Atlanta: So fresh and flavorful, and the simple oregano parsley dressing with feta was a perfect combo. — 5 ★

Eunice: Happy it was a hit, Michelle!