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A bowl of Greek salad with cherry tomatoes, cucumber, feta cheese, black olives, red onion, green bell pepper, and fresh mint leaves.
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Tomato and Cucumber Salad with Feta

Looking for a crisp and refreshing salad that’s perfect for summer? This tomato and cucumber salad with feta is light, flavorful, and comes together in minutes. Juicy tomatoes and crunchy cucumbers pair perfectly with creamy feta in this easy cucumber tomato feta salad recipe. Serve it as a vibrant side dish or a quick lunch, it’s a warm-weather favorite you’ll keep coming back to.
Course Recipes, Salad, Salads, Side Dish, Side dishes
Cuisine American, International
Keyword black pepper, cherry tomatoes, cucumber, cucumber feta, cucumber tomato, dill, english cucumber, feta cheese, feta salad, feta salad recipe, fresh dill, fresh herbs, greek salad, lemon juice, oregano, red onion, salad, salad dressings, salad recipe, side dish, tomato, tomato salad
Prep Time 10 minutes
Servings 6 Servings
Calories 152kcal
Author Zuzana Paar

Equipment

Ingredients

  • ¼ Cup Olive Oil extra-virgin
  • 3 Tablespoons Vinegar Red wine or white
  • 2 Pieces Garlic Cloves minced finely
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Oregano Dried
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black pepper Ground
  • 1 Piece Cucumber seeded and sliced
  • 2 Pieces Green Peppers chopped
  • 3 Cups Cherry Tomatoes halved
  • 1 Piece Feta block, cubed
  • 1 Cup Red Onions sliced
  • 1 Cup Black Olives
  • 1 Cup Mint Leaves fresh
US Customary - Metric

Instructions

  • Collect all your ingredients first to make the process easy. You’ll need fresh cucumber, tomatoes, green peppers, onion, olives, feta cheese, mint, and a few pantry staples for the dressing. Having everything washed, measured, and within reach makes prep a breeze.
  • In a small mixing bowl, combine olive oil, your preferred vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Whisk or shake until everything is well combined and slightly thickened. Let it sit while you focus on the vegetables so the flavors blend nicely.
  • Cut the cucumber in half lengthwise, scoop out the seeds, and slice it thinly. Dice the bell peppers, halve the cherry tomatoes, and thinly slice the red onion. Cube the feta and set out the olives and mint so they’re ready for assembly.
  • Add all the prepped vegetables and feta to a large bowl or arrange them on a serving platter. Drizzle the dressing over everything and toss gently, being careful not to break up the feta too much. Sprinkle a little more oregano on top and finish with fresh mint for a pop of flavor.

Notes

  • Use ripe, juicy tomatoes: The better your tomatoes, the better your salad will taste. Look for ones that are deep red and slightly soft to the touch.
  • Chill your ingredients first: Cold cucumbers and tomatoes give the salad a crisp and refreshing bite. This makes it extra enjoyable on warm days.
  • Don’t skip the seasoning: A pinch of salt and a drizzle of olive oil bring all the flavors together. You can also add a splash of vinegar or lemon juice for extra zing.
  • Add feta just before serving: Crumbling the feta on top last helps keep it from getting mushy. It also makes the salad look fresh and inviting.

Nutrition

Serving: 1Serving | Calories: 152kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 764mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 1mg