This Greek Tomato Cucumber Salad tosses cucumbers, cherry tomatoes, and red onion in a delicious, Mediterranean-inspired vinaigrette dressing. Topped with creamy feta and Kalamata olives, it’s the perfect healthy summer side dish or light meal.
Table of Contents
Ah, tomatoes and cucumbers—a classic combination! So refreshing and colorful, I can never resist making these two veggies the star of my quick and easy summer salads, like this Greek Tomato Cucumber Salad.
This vibrant side dish marinates crisp cucumbers, sweet cherry tomatoes, and punchy red onions in a beautifully balanced zesty vinaigrette.
Looking for more vibrant summer salads? You’ll also love my Mediterranean Cucumber Tomato Salad, Persian Cucumber Tomato Salad, and Cherry Tomato Salad with Roasted Lemons!
Ingredient notes
- Cucumber – English cucumbers or Persian cucumbers are both crisp, crunchy, and refreshing in this salad. Both have thin, edible skins as well, which means no peeling!
- Cherry tomatoes – These hold up well in the salad and add a burst of sweetness to every bite. Feel free to use grape tomatoes or quartered Roma tomatoes as a substitute. Whichever kind you use, make sure the tomatoes are ripe and juicy to get that fresh, summery flavor.
- Red onion – Or use shallots for a toned-down flavor.
- Fresh parsley – This is my herb of choice, but if parsley isn’t your thing, fresh dill, mint, or Greek oregano would all be unique, flavorful alternatives.
- Vinaigrette – This easy vinaigrette is made with a rich and tangy blend of extra virgin olive oil, white wine vinegar, fresh garlic, dried oregano, Dijon mustard, salt, and freshly ground black pepper. Or, swap in my Creamy Feta Dressing.
- Feta and Kalamata olives – Two must-have toppings for a chopped Greek salad!
How to make a cucumber and tomato salad with feta
Step 1
Slice the Cucumber
- Start by slicing the cucumber in half lengthwise.
- Use a spoon to scoop out the seeds from the flesh and slice each half into ¼-inch-thick half-moons.
Step 2
Add Ingredients to Bowl
- Place the sliced cucumbers, cherry tomatoes, red onion, and fresh parsley in a large bowl. Set aside.
Step 3
Make the Dressing
- To make the vinaigrette, whisk all the ingredients together in a small bowl or add them all to a jar with a secure lid and shake until emulsified.
Step 4
Toss and Serve
- Pour the dressing over the chopped vegetables, gently toss to coat, and set aside for 30 minutes to marinate.
- Top the salad with crumbled feta and Kalamata olives right before serving, and enjoy!
Tips and tricks
- Vegetables are the star here, so it’s important to use good-quality, in-season veggies. Opt for ripe, juicy cherry tomatoes and firm cucumbers for the freshest flavor.
- If red onions are too sharp for your taste, try soaking the slices in a bowl of cold water for about 10 minutes. This helps neutralize the strong flavor and brings out their natural sweetness. Pat the onions dry with a paper towel before adding them to your salad.
- Use good-quality feta cheese, preferably made from sheep’s milk, for the best flavor. Crumble it by hand for larger, creamier chunks that will enhance each bite.
Variations
This Greek tomato cucumber salad is all about fresh and bold flavors, so feel free to play around with the ingredients to suit your taste. Here are some ideas to get you started:
- Veggie add-ins – Add thinly sliced radishes or chopped red, yellow, or orange bell peppers for extra crunch and color. Or, for a creamy element, add diced avocado.
- Protein boost – Toss in a can of drained and rinsed chickpeas, add slices of chicken breast, or try mixing in some flaked tuna to turn this salad into a light and satisfying meal.
- Customize the vinaigrette – Feel free to swap the vinegar for lemon juice to give the salad a bright, citrusy twist. Or, for an extra kick, add extra mustard, a pinch of red pepper flakes, or a dash of hot sauce. Or, swap in my Creamy Feta Dressing.
- Change up the cheese – Swap out the feta for some cubed parmesan or these marinated mozzarella balls.
Serving suggestions
This tomato cucumber salad with feta is a refreshing side to pair with grilled meats like chicken, lamb, or steak, as well as seafood such as shrimp or salmon. It also complements Mediterranean dishes like falafel, gyro, spanakopita, or classic briam for a meatless option.
For a light lunch, pair the salad with hummus, tzatziki, and a few stuffed grape leaves on the side. Or, pair it with any of these Greek side dishes. Don’t forget a slice of crusty bread or pita to soak up the zesty vinaigrette.
Make ahead and storing
The flavors in this tomato cucumber salad will get even better as they sit, so assembling it 2 to 3 hours in advance is a great idea! However, I recommend adding the feta and Kalamata olives just before serving to help maintain their texture.
Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Remember that the cucumbers will release some water and soften over time, making the salad a little watery.
More must-try salad recipes
More Greek-inspired recipes
Did you make this Greek tomato-cucumber salad?
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Full Recipe
Greek Tomato Cucumber Salad
Equipment
- Spoon
Ingredients
- 1 english cucumber
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (sliced in half-rounds)
- 1 Tablespoon flat leaf parsley (chopped)
Dressing:
- 1/3 cup extra virgin olive oil
- 2 Tablespoons white wine vinegar
- 2 cloves garlic (finely grated or minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Topping:
- 4 ounces feta cheese (chopped (about 1 cup))
- ⅓ cup kalamata olives (pitted )
Instructions
- Halve the cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
- Place the cucumber, tomatoes, red onion and parsley in a large bowl.
- For the vinaigrette, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a small bowl.
- Pour the vinaigrette over the vegetables. Set aside for 30 minutes to allow the flavors to blend.
- Top with the feta cheese and kalamata olives and enjoy!
Notes
- The flavors in this tomato cucumber salad will get even better as they sit, so assembling it 2 to 3 hours in advance is a great idea! However, I recommend adding the feta and Kalamata olives just before serving to help maintain their texture.
- Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Remember that the cucumbers will release some water and soften over time, making the salad a little watery.
-
Vegetables are the star here, so it’s important to use good-quality, in-season veggies. Opt for ripe, juicy cherry tomatoes and firm cucumbers for the freshest flavor.
-
If red onions are too sharp for your taste, try soaking the slices in a bowl of cold water for about 10 minutes. This helps neutralize the strong flavor and brings out their natural sweetness. Pat the onions dry with a paper towel before adding them to your salad.
-
Use good-quality feta cheese, preferably made from sheep’s milk, for the best flavor. Crumble it by hand for larger, creamier chunks that will enhance each bite.
-
Veggie add-ins – Add thinly sliced radishes or chopped red, yellow, or orange bell peppers for extra crunch and color. Or, for a creamy element, add diced avocado.
-
Protein boost – Toss in a can of drained and rinsed chickpeas, add slices of chicken breast, or try mixing in some flaked tuna to turn this salad into a light and satisfying meal.
-
Customize the vinaigrette – Feel free to swap the vinegar for lemon juice to give the salad a bright, citrusy twist. Or, for an extra kick, add extra mustard, a pinch of red pepper flakes, or a dash of hot sauce. Or, swap in my Creamy Feta Dressing.
-
Change up the cheese – Swap out the feta for some cubed parmesan or these marinated mozzarella balls.
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