Greek Tomato Cucumber Salad

Course: Salad

Cuisine: Greek

Prep Time: 15

Cook Time: 0

Resting Time: 30

Total Time: 45

Servings: people

Calories: 184kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

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 1 english cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
Place the cucumber, 1 pint cherry tomatoes, 1/2 red onion and 1 Tablespoon flat leaf parsley in a large bowl.
For the vinaigrette, whisk together the 1/3 cup extra virgin olive oil, 2 Tablespoons white wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black 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 4 ounces feta cheese and ⅓ cup kalamata olives olives and enjoy!

Notes

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.

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

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.

Nutrition