Introduction
Looking for a refreshing, nutrient-packed salad that comes together in minutes? This Tomato Cucumber Feta Salad is my go-to recipe when I want something light yet satisfying. It’s the perfect combination of juicy tomatoes, crisp cucumbers, and tangy feta cheese, all brought together with a simple Mediterranean-inspired dressing. What I love most about this salad is how versatile it is – serve it as a side dish at your next barbecue, pack it for lunch, or enjoy it as a light dinner on warm summer evenings.
Ingredients
- 3 medium tomatoes, cut into chunks
- 2 English cucumbers, sliced into half-moons
- 1 small red onion, thinly sliced
- 1 cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup fresh basil leaves, torn
Ingredient Tips: For the best flavor, use firm, ripe tomatoes and English cucumbers (they have fewer seeds and a crunchier texture). If you find red onions too sharp, soak the sliced onions in cold water for 10 minutes before adding them to the salad.
Instructions
- Wash and prep all vegetables. Cut tomatoes into 1-inch chunks, slice cucumbers into half-moons about ¼ inch thick, and thinly slice the red onion.
- In a large bowl, combine the tomatoes, cucumbers, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Add the crumbled feta cheese and torn basil leaves (if using). Toss gently to combine.
- Let the salad sit for about 5 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 as a side dish
Recipe Notes
– Make ahead tip: You can prepare the vegetables and dressing separately up to 4 hours in advance. Combine them just before serving to maintain the vegetables’ crispness.
– Storage: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The vegetables will release some liquid as they sit, so you might want to drain excess liquid before serving leftover portions.
– For a dairy-free version, substitute the feta with kalamata olives or try a plant-based feta alternative.
– If you’re watching sodium intake, reduce the amount of feta cheese and adjust salt accordingly.
– To make this salad more substantial, add a can of drained chickpeas or serve it over a bed of quinoa.
– For extra crunch and flavor, try adding diced bell peppers or toasted pine nuts just before serving.
Tomato Cucumber Feta Salad
Ingredients
- 3 medium tomatoes cut into chunks
- 2 English cucumbers sliced into half-moons
- 1 small red onion thinly sliced
- 1 cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup fresh basil leaves torn
Instructions
- Wash and prep all vegetables. Cut tomatoes into 1-inch chunks, slice cucumbers into half-moons about ¼ inch thick, and thinly slice the red onion.
- In a large bowl, combine the tomatoes, cucumbers, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Add the crumbled feta cheese and torn basil leaves (if using). Toss gently to combine.
- Let the salad sit for about 5 minutes before serving to allow the flavors to meld together.
