Cucumber Tomato Feta Salad

Perfect fresh side dish.

This Cucumber Tomato Feta Salad combines crisp Persian cucumbers, tomatoes, chunky feta, kalamata olives, and a light olive oil based dressing. It’s the perfect side dish for warm weather dinners and summer entertaining.

Greek Cucumber Salad

Summer is almost here and the fresh and light dishes are calling! Being in Florida, it’s already in the 90s and anything refreshing is what I’m searching for in the fridge.

I always have cherry tomatoes and cucumber on hand so this recipe is considered a fridge staple for me. It’s a great way to get a little extra veg in and a little protein from the feta. I throw it alongside any meal when I need something quick.

It’s perfect to bring to a summertime gathering or cookout to add a nice crunch and balance to all the savory grilled meats.

Ingredients

Dressing Ingredients

• olive oil – I use my higher quality extra virgin olive oil for dressings like this
• red wine vinegar
• lemon juice
• kosher salt – I use Diamond Crystal in all my recipes
• black pepper

Salad Ingredients

• cucumber – I use the mini Persian cucumbers, they hold up better in salads and are less watery
• cherry tomatoes
• feta – I buy the block to be able to cut it into small cubes
• kalamata olives – I buy the already sliced and pitted kind
• red onion

How to Make Cucumber Tomato Feta Salad

• Chop & Combine: Cut the tomatoes and cucumbers into similar sized, chunky pieces for that classic Greek salad feel. Dice the red onion. Add to a mixing bowl.
• Make the Dressing: Whisk the olive oil, red wine vinegar, lemon juice, salt, and pepper until emulsified.
• Toss & Finish: Combine everything, folding in the feta last, and let it sit in the fridge to allow the flavors to meld.

What to Serve Cucumber Tomato Feta Salad With

This salad is great alongside simple proteins and Mediterranean style dishes. Think:

• as a topping on a Greek Tzatziki Chicken Bowl
• grilled chicken
• shrimp skewers
• skirt steak
• chicken milanese
• salmon

It’s also a great veggie side dish option for any meal, it’s quick and can be used for a couple of days to make weeknight dinners easier.

How to Make Cucumber Tomato Feta Salad Ahead of Time

This salad is the ideal salad to make several hours ahead of time.

Combine your chopped ingredients, reserving the feta, and whisk up the dressing.

About an hour before serving, combine all the ingredients including the dressing, and place in the fridge to allow the flavors to meld.

If you combine everything too far in advance, you will notice the tomatoes and cucumbers giving off a lot of moisture which can make the salad a little too watery.

Equipment I Use to Make Cucumber Tomato Feta Salad

• Mixing Bowls – these glass mixing bowls with lids are great for a recipe like this, toss everything together and throw a lid on it, less cleanup and mess
• Wood Cutting Board – a staple acacia wood cutting board, I use it daily
• Slotted Serving Spoons – great for when you have a juicier salad to reduce the liquid when serving and plating

Frequently Asked Questions

Can I use regular cucumbers instead of Persian?

Yes, but I’d recommend removing some of the seeds so the salad doesn’t become overly watery.

Why is my salad watery after sitting?

Tomatoes and cucumbers release a lot of moisture. Use a slotted spoon when serving to reserve some of that extra moisture in the bowl if needed.

Can I use other olives?

Yes, you can use what you have. Traditionally in this salad I always use kalamata.

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