Fresh Cucumber Tomato Feta Salad with Lemon and Herbs

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Cucumber tomato feta salad is a simple no-cook side dish made with crisp cucumber, ripe tomato, and salty feta cheese, all tossed in a lemon and olive oil dressing. It tastes fresh and a little tangy, and the feta adds a salty bite next to the sweet tomato.

I make this one all summer when tomatoes are at their best. It takes about 15 minutes, and you don’t need to turn on the stove.

The cucumber stays crunchy, the tomato stays juicy, and the feta holds its shape if you add it near the end instead of mixing it in right away.

One thing to watch: if you salt the tomatoes too early or let the salad sit too long before serving, it turns watery. I salt just before serving and drain off any extra tomato juice if there’s a lot.

Why You’ll Love This Recipe

• Ready in 15 minutes with zero cooking
• Crunchy cucumber and juicy tomato in every bite
• Salty feta balances the sweet, fresh vegetables
• Good for hot days when you don’t want the stove on

Ingredient Notes

• cucumber: English or Persian cucumbers work best since they have fewer seeds and less water. Regular cucumbers work too, just scoop out the watery seed core first.
• tomatoes: Use the ripest, firmest tomatoes you can find. Cherry or grape tomatoes work well too, just halve them instead of dicing.
• feta: Buy a block of feta packed in brine and cube it yourself. Pre-crumbled feta is drier and breaks down faster in the dressing.
• red onion: Soak the sliced onion in cold water for 5 minutes if you want a milder bite. Skip it entirely if you’re not a fan of raw onion.
• kalamata olives: These add a briny note but you can leave them out. Green olives work as a substitute if that’s what you have.
• olive oil: Use a good extra virgin olive oil since it’s the main flavor in the dressing, not just a cooking fat here.

Fresh Cucumber Tomato Feta Salad with Lemon and Herbs

A crisp, no-cook salad of cucumber, tomato, and feta tossed in a lemon-oregano dressing, ready in about 15 minutes.

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Prep Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 287

Ingredients Method Notes

Ingredients

  

For the Salad

• 2 English cucumber medium (about 400 g); diced
• 3 tomatoes medium (about 450 g); diced
• 1/2 red onion small (about 50 g); thinly sliced
• 200 g feta cheese cut into cubes
• 1/3 cup kalamata olives / 50 g; pitted and halved, optional
• 2 tbsp fresh parsley or dill chopped

For the Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar optional
• 1 tsp dried oregano
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper

Method

 

1. Cut the cucumbers and tomatoes into bite-size pieces, about 1.5 cm / 1/2 inch cubes. Place them in a 4-quart / 3.8 L mixing bowl.
2. Add the sliced red onion and olives to the bowl with the cucumber and tomato.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until combined.
4. Pour the dressing over the vegetables and toss gently to coat everything evenly.
5. Let the salad sit for 10 minutes at room temperature so the flavors blend and the onion softens slightly.
6. Add the feta cubes and chopped parsley or dill. Fold gently once or twice, just enough to combine, so the feta doesn't break apart.
7. Taste and adjust salt, keeping in mind the feta and olives already add a salty note.
8. Serve right away, or within 1 hour, spooning any dressing from the bottom of the bowl back over the top.

Notes

• Cut vegetables into similar size pieces so every bite has cucumber, tomato, and feta.
• Add feta last and fold gently so it doesn't turn mushy.
• Taste before adding extra salt, feta and olives are both salty.
• Serve cold or at room temperature, not hot.

Tips for Success

• Salt the tomatoes and cucumber just before serving so the salad doesn’t turn watery while it sits.
• Cut the feta into cubes instead of crumbling it if you want it to hold its shape in the dressing.
• Soak sliced red onion in cold water for 5 minutes to soften its sharp bite before adding it to the bowl.
• Use ripe, firm tomatoes at room temperature since cold tomatoes from the fridge taste less sweet.
• Drain excess tomato juice on a cutting board before adding the pieces to the bowl to keep the dressing from getting diluted.

Variations

• Add crumbled feta and a handful of chopped mint instead of parsley for a brighter, herbier salad.
• Stir in cooked quinoa or chickpeas to turn this side salad into a light lunch.
• Swap the red wine vinegar for balsamic and add a few torn basil leaves for an Italian-style twist.

Storage and Reheating

Cucumber tomato feta salad is best eaten the same day you make it. The cucumber and tomato release water as they sit, so leftovers turn watery and the crunch fades after a day in the fridge.

If you want to prep ahead, chop the cucumber, tomato, and onion up to a day in advance and store them separately in the fridge. Keep the feta whole and the dressing in a separate jar, then toss everything together right before serving.

Leftovers keep in an airtight container for 1 day, but expect a softer texture. I don’t reheat this salad since it’s meant to be served cold or at room temperature.

Serving Suggestions

Cucumber tomato feta salad works well next to Greek chicken and rice bake, lamb kebabs, or pan-seared fish, since the lemon dressing cuts through richer meats.

I like to pile it into warm pita with a spoon of hummus, or serve it alongside grilled halloumi souvlaki skewers for a simple vegetarian plate.

For a bigger spread, add a bowl of olives, some crusty bread, and a glass of chilled white wine.

FAQ

Why is my cucumber tomato feta salad watery?

Cucumber and tomato release water once they’re cut and salted, and that water dilutes the lemon dressing. Salt the vegetables right before serving instead of ahead of time, and drain the diced tomato on a paper towel for a few minutes if it looks juicy. Letting the salad sit dressed for more than an hour also makes it watery.

Can I use goat cheese instead of feta in this salad?

Yes, goat cheese works as a swap for feta, though it’s creamier and less salty. Use the same amount, about 200 grams, and add a little extra salt to the dressing since goat cheese won’t season the salad the way feta does. The texture will be softer instead of firm cubes.

Can I make cucumber tomato feta salad ahead of time?

You can prep the vegetables ahead, but don’t dress the salad until right before serving. Chop the cucumber, tomato, and onion up to a day ahead and store them in the fridge, then whisk the dressing separately. Add the feta and dressing together right before you serve, so the salad stays crisp instead of soggy.

What goes well with cucumber tomato feta salad?

Grilled chicken, lamb kebabs, and pan-seared fish all work well since the lemon dressing cuts through richer meats. It’s also good stuffed into warm pita with hummus, or served alongside grilled halloumi for a vegetarian plate. Crusty bread on the side is good for soaking up the extra dressing.

Is cucumber tomato feta salad gluten free?

Yes, this salad is naturally gluten free since it’s just vegetables, feta, olives, and a lemon-oil dressing. Double check that any olives or feta you buy aren’t packed with additives that contain gluten, though most plain feta and olives are safe. Serve it with gluten-free pita or flatbread if you want a side.

What’s the difference between this salad and a Greek village salad (horiatiki)?

This version has a mixed dressing with lemon and oregano stirred through, while a traditional horiatiki usually skips lemon and uses just olive oil and vinegar. Horiatiki also keeps the feta as one slab on top instead of cubed through the salad, and often includes green bell pepper, which this recipe leaves out.

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