Name: Greek Cucumber Tomato Feta Salad
Prep time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 4 Persian or English cucumbers, sliced or diced; 1 pint cherry or grape tomatoes, halved (or 4 Roma tomatoes, chopped); ½ cup diced red onion; ½ cup pitted Kalamata olives, halved or sliced (optional); 8 oz feta cheese, cubed or thick slab; ¼ cup chopped fresh parsley or basil (optional); ¼ cup extra-virgin olive oil; 1–2 tablespoons red wine vinegar (or with lemon juice); 1 teaspoon dried oregano (preferably Greek oregano); Salt and freshly ground black pepper, to taste

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A bright and refreshing Mediterranean salad of juicy tomatoes, crisp cucumbers, tangy feta, red onion, olives, and herbs, lightly dressed in olive oil and vinegar.

Why You’ll Love This Recipe

Simple yet flavorful—showcases peak fresh produce
Quick to assemble in about 15 minutes
Textural contrast of crunchy cucumbers and creamy feta
Clean ingredients—no lettuce or heavy dressings
Naturally vegetarian, gluten‑free, and easy to make vegan
Customizable: olives, herbs, herbs or extra veggies
Perfect side for grilled meats, seafood, or mezze spreads
Holds up well for potlucks or meal prep
Pairs incredibly with warm pita or crusty bread to soak up juices
Balanced seasoning—bright, savory, and herbaceous

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 Persian or English cucumbers, sliced (or peeled and diced)
1 pint cherry or grape tomatoes, halved (or 4 Roma tomatoes, chopped)
½ cup diced red onion (finely sliced)
½ cup pitted Kalamata olives, halved or sliced (optional)
8 oz feta cheese, cubed or thick slab (don’t crumble too finely)
¼ cup chopped fresh parsley or basil (optional)
¼ cup extra-virgin olive oil
1–2 tablespoons red wine vinegar (or red wine vinegar + lemon juice)
1 teaspoon dried oregano (preferably Greek oregano)
Salt and freshly ground black pepper, to taste

Directions

If using, lightly salt cucumber slices and let rest in a colander 10 minutes, then gently pat dry to remove excess moisture.
In a large bowl, combine cucumbers, tomatoes, red onion, olives, and parsley (if using).
In a small bowl, whisk olive oil, vinegar (and lemon juice if using), oregano, salt, and pepper into a simple vinaigrette.
Pour dressing over vegetable mixture and toss gently until everything is coated.
Nestle the feta cubes or slab on top (traditional presentation has feta as a slab over the salad).
Let salad rest 5–10 minutes to allow flavors to meld before serving.

Servings And Timing

Servings: 4–6 side-dish portions
Prep Time: 10–15 minutes
Rest Time: 10 minutes (optional)
Total Time: ~25 minutes

Variations

Use heirloom or beefsteak tomatoes for color variety
Add diced green bell pepper or cucumber ribbons for crunch
Include capers or roasted red peppers for depth
Swap parsley with fresh mint or basil for herbal lift
Replace red wine vinegar with lemon juice for citrus brightness
Toss in chickpeas or cucumber slices for heartiness
Make vegan: omit feta or use vegan feta substitute
Add a splash of olive brine for extra tang
Serve over greens for a hybrid salad version
Sprinkle toasted pine nuts or pepitas for added crunch

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days
Best served chilled or at room temperature—avoid reheating
Keep dressing separate if storing longer to maintain crispness
Stir before serving again; add a splash of olive oil or vinegar if needed

Greek Cucumber Tomato Feta Salad

FAQs

Can I make this salad ahead of time?

Yes—assemble ingredients, dress just before serving to avoid soggy vegetables.

Should I peel or seed the cucumbers?

Peel if the skin is bitter; seeding is optional for less moisture and softer texture.

Can I use a block of feta instead of crumbled?

Yes—traditional Greek style uses a slab of feta perched on top rather than mixed.

Is lettuce ever included in Greek salad?

Authentic versions (horiatiki) don’t include lettuce; focus is on tomatoes, cucumbers, onion, olives, and feta.

How long will it stay fresh?

About 2–3 days in the fridge—ingredients soften over time, so enjoy it early.

Can I reduce the vinegar?

Yes—some versions omit vinegar and rely on tomato juice and olive oil for dressing.

What type of oregano is best?

Use Greek oregano if possible; it has a robust herbal flavor that’s classic in Greek salads.

Can I add protein to this salad?

Yes—grilled chicken, cooked shrimp, or chickpeas are great additions for a heartier dish.

Can I omit the olives?

Absolutely—the salad remains flavorful and balanced without them.

Why rest the salad before serving?

Resting allows tomato juices to infuse into the dressing and soften the cucumbers slightly, enhancing flavor.

Conclusion

Greek Cucumber Tomato Feta Salad is a timeless Mediterranean classic—bright, simple, and full of fresh flavor. With crunchy cucumbers, plump tomatoes, briny feta and olives, and herbaceous seasoning, it’s a perfect summer side dish that showcases quality ingredients. Light, versatile, and deeply satisfying, it’s ideal for casual meals, entertaining, or a healthy addition to any menu.