There’s something about warm weather that makes me crave crisp, refreshing salads, and this tomato feta cucumber salad is one I could happily eat every single day. It’s colorful, crunchy, and bursting with Mediterranean flavors—exactly what you want from a light lunch or a bright summer side dish.
We’re talking sweet cherry tomatoes, cool cucumber, and creamy feta cheese all tossed in a zesty red wine vinaigrette with fresh parsley and a sprinkle of oregano. It’s a simple recipe that proves fresh, good-quality ingredients don’t need much fuss to shine.
This is my go-to fresh vegetable salad for picnics, potlucks, or those “too hot to cook” summer nights. It’s quick to make, holds up beautifully in the fridge, and pairs with just about everything—from grilled chicken to a crusty loaf of bread and a glass of white wine. And the best part? It tastes even better after a couple of hours, when the flavors have had a chance to mingle.
Why You’ll Love This Tomato Feta Cucumber Salad
-
Fresh, crisp, and packed with vibrant Mediterranean flavors.
-
Perfect as a Greek salad-inspired side or light main dish.
-
Takes just 15 minutes to prepare.
-
Stores well for several days—ideal for make-ahead meals.
Ingredients
-
1 English cucumber, diced (about 300 g)
-
910 g (2 pints) grape or cherry tomatoes, halved
-
227 g (8 oz) feta cheese, diced
-
15 g (¼ cup) chopped parsley
-
60 ml (¼ cup) olive oil
-
30 ml (2 Tbsp) red wine vinegar
-
2 cloves garlic, minced
-
1 tsp dried oregano
-
1 tsp salt
-
0.5 tsp ground black pepper
Steps to Make This Greek Salad-Inspired Dish
-
Prep the Veggies: Dice cucumber, halve tomatoes, dice feta, and chop parsley.
-
Combine: Place cucumber, tomatoes, feta, and parsley in a large mixing bowl.
-
Make the Dressing: In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
-
Toss: Pour dressing over the salad ingredients and toss gently until everything is evenly coated.
-
Serve or Chill: Enjoy right away, or cover and refrigerate for up to 5 days.
Cooking Tips
-
Use block feta for the best texture—it’s less crumbly and holds up well in the salad.
-
Swap parsley for fresh dill or mint for a flavor twist.
-
If you like a tangier dressing, add a squeeze of lemon juice before serving.
-
For extra crunch, toss in sliced red onion or kalamata olives.
-
Chill for at least 30 minutes before serving to let the flavors meld.
A Little Story from My Kitchen
I first made this salad for a backyard barbecue where the grill decided to quit on us halfway through. While everyone scrambled for a Plan B, this salad ended up stealing the show. Guests piled it high on their plates, some even skipping the main dish entirely. Since then, I’ve learned it’s the kind of recipe you can bring to any gathering and know it will disappear fast.
What to Serve with Tomato Feta Cucumber Salad
This salad pairs perfectly with grilled meats, fish, or veggie kebabs. It’s also a fantastic topping for toasted pita bread or as part of a mezze platter with hummus, tzatziki, and olives. For a light dinner, serve it alongside roasted potatoes or a bowl of lentil soup.
How to tore
Store in an airtight container in the fridge for up to 5 days. If making ahead, you can prep the vegetables and dressing separately, then toss them together just before serving for maximum crunch.
FAQs
Can I use regular cucumbers instead of English cucumber?
Yes—just peel if the skin is thick and remove seeds for best texture.
Can I make this salad vegan?
Absolutely—swap the feta for a plant-based alternative.
Can I use balsamic vinegar instead of red wine vinegar?
Yes, but it will give the salad a sweeter, deeper flavor.
Does this salad get soggy?
It holds up well for several days, but the cucumbers will soften slightly over time.
This tomato feta cucumber salad is proof that the simplest recipes can be the most satisfying. Fresh, tangy, and endlessly versatile, it’s a must-have in your summer recipe rotation.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Simple Tomato Feta Cucumber Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Simple Tomato Feta Cucumber Salad is a crisp, refreshing summer dish packed with Mediterranean flavors. Sweet cherry tomatoes, cool cucumber, and creamy feta are tossed in a zesty red wine vinaigrette with fresh parsley and oregano for a light yet satisfying salad. Perfect as a side dish, picnic staple, or quick no-cook dinner, it’s ready in just 15 minutes and tastes even better after chilling.
Ingredients
-
1 English cucumber, diced (about 300 g)
-
910 g (2 pints) grape or cherry tomatoes, halved
-
227 g (8 oz) feta cheese, diced
-
15 g (¼ cup) chopped parsley
-
60 ml (¼ cup) olive oil
-
30 ml (2 Tbsp) red wine vinegar
-
2 cloves garlic, minced
-
1 tsp dried oregano
-
1 tsp salt
-
0.5 tsp ground black pepper
Instructions
-
Dice cucumber, halve tomatoes, dice feta, and chop parsley.
-
Place cucumber, tomatoes, feta, and parsley in a large mixing bowl.
-
In a small bowl, whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
-
Pour dressing over salad and toss gently to combine.
-
Serve immediately or refrigerate for up to 5 days.
Notes
Use block feta for the best texture.
Swap parsley for fresh dill or mint for variety.
Add a squeeze of lemon juice for extra tang.
Include sliced red onion or kalamata olives for more crunch and flavor.
Chill 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / Greek-inspired