This Cucumber Tomato Salad recipe is so fresh and simple. It’s filled with cucumbers, cherry tomatoes, red onion, and feta, and tossed in a lemon pepper olive oil dressing. It’s the perfect healthy summer salad for every occasion!
Why We Love This Tomato Cucumber Salad Recipe
Gather up some cucumbers and cherry tomatoes, add some red onion and feta, and toss it all in a lemon olive oil dressing. In just minutes, you’ve got a great salad ready to go!
Variations on Cucumber and Tomato Salad
This salad is so simple and delicious! Add some more Mediterranean flair by mixing in some dried oregano, kalamata olives, and bell peppers, and swap the lemon juice for red wine vinegar.
For an Italian-inspired salad, swap out the feta for fresh mozzarella balls, the cilantro for basil, and the lemon juice for balsamic vinegar. Top with freshly shaved Parmesan cheese.
How to Store
Store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This cucumber, tomato, onion, and feta salad is simple enough to go with just about everything! It pairs really well with Mediterranean-inspired dishes, like sheet pan Greek chicken or baked pesto salmon. It also plays well with the flavors of grilled flank steak, cilantro lime salmon, or baked feta pasta.
Cut the cucumbers into slices, then quarter those slices to create equal-sized chunks. Halve the cherry tomatoes.
Yes! It’s rich in potassium and vitamins C and E.
There’s no need to peel the cucumbers for this salad. In fact, the peels contain the most nutrients, so I recommend leaving them on.
If you’re planning to make this salad ahead, sprinkle the sliced cucumbers with salt and let them drain in a colander for about 30 minutes before adding them to the salad. This helps to drain out excess moisture. I also recommend waiting to dress the salad until you’re ready to serve it.
More Cucumber Salad Recipes We Love
Cucumber Tomato Salad with Feta
Ingredients
For the Salad
- 1 pint cherry tomatoes halved
- 1 English cucumber quartered and sliced
- 8 ounces feta cheese cubed
- 1 red onion halved and thinly sliced
- 2 tablespoons chopped fresh cilantro
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, mix together all the salad ingredients1 pint cherry tomatoes, 1 English cucumber, 8 ounces feta cheese, 1 red onion, 2 tablespoons chopped fresh cilantro
- In a small bowl, combine all the ingredients to make the dressing2 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
- When ready to serve, Pour dressing over salad and gently toss until combined. Adjust seasonings to taste
Becky’s Tips
- Can add chili flakes to make it more spicy.
- Cilantro can be substituted for your favorite fresh herbs.
- If you prefer, use mozzarella or halloumi instead of feta.
- Add in some (cooked and cooled) quinoa to make this cucumber tomato salad a little heartier!
- Add dressing only when ready to serve; otherwise, the tomatoes and cucumbers will get too juicy and soft from the salt in the dressing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cucumber Tomato Salad Step by Step
Mix the Salad: In a large bowl, mix 1 pint of halved cherry tomatoes, 1 quartered and sliced English cucumber, 8 ounces of cubed feta cheese, 1 halved and thinly sliced red onion, and 2 tablespoons of chopped fresh cilantro together.
Make the Dressing: In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of kosher salt.
Toss the Salad: When ready to serve, pour the dressing over the salad and gently toss until combined. Adjust seasonings to taste
