Cucumber Tomato Feta Salad

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Cucumber Tomato Feta Salad, toss cucumber, tomatoes, red onion, feta, and olives with an oregano vinaigrette, let it rest 10 minutes, then finish with parsley.

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Cucumber Tomato Feta Salad is the sort of side dish that makes sense the moment tomatoes are sweet enough to eat over the sink. Crisp cucumber, juicy cherry tomatoes, thin red onion, Kalamata olives, and feta all get tossed in a simple red-wine-vinegar dressing with olive oil and oregano. There is no creamy sauce or complicated technique hiding underneath it — just ingredients that know what they are supposed to do.

A few small details keep it from turning watery or muddy. If the cucumbers are especially seedy, scoop out the wet centers. Toss gently once the feta goes in so you keep actual pieces of cheese instead of coating every vegetable in white crumbs. Then let the finished salad sit for about ten minutes before serving; the tomatoes release a little juice, the oregano wakes up, and the vinegar works into the onion.

It pairs with nearly anything off the grill and comes together in about 15 minutes, which is useful because summer side dishes should not require the concentration of a tax audit.

Prep15 minutes

Cook0 minutes

Total25 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 cucumbers, diced
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
3/4 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and halved
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

1In a large bowl, combine cucumbers, cherry tomatoes, red onion, feta, and olives.
2In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3Pour the dressing over the salad and toss gently to combine, being careful not to break up the feta too much.
4Let sit for 10 minutes before serving so the flavors meld.
5Garnish with fresh parsley just before serving.

Nutrition Information

Estimated per serving: 1 of 4 servings.

170Calories

5 gProtein

7 gCarbohydrates

14 gTotal Fat

5 gSaturated Fat

2 gFiber

4 gTotal Sugars

620 mgSodium

25 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Toss gently once the feta is added -- overmixing breaks it down into crumbs instead of keeping distinct chunks.
Seed the cucumbers if they're very watery, or the salad can turn soupy as it sits.
Let the salad rest for at least 10 minutes before serving; the flavors are noticeably better once they've had a moment to combine.

Substitutions

feta → goat cheese A creamier, milder alternative.

kalamata olives → green olives Use a similar briny olive if kalamata isn't available.

red wine vinegar → lemon juice A brighter, citrusy alternative in the same amount.

Storage Instructions

Store in an airtight container in the refrigerator for up to 2 days. The tomatoes and cucumbers release liquid over time, so drain excess before serving leftovers.