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Greek Cucumber Tomato Salad

Spice up your weeknight vegetables with a greek cucumber tomato salad that brings a whole new spin to healthy. Fresh cucumbers, salty feta and simple spices make this an easy supper side or quick lunch for the work week.

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a bowl of greek cucumber salad with pita chips on the side

“Nobody’s going to eat this.” I thought as I put the cucumbers into the bowl for my Greek vegetable salad.

I was tossing it together for our weekly Sunday potluck at my in-law’s and I was sure that my family was going to balk when they saw it. “What is this??” they would ask as they poked around in the bowl.

And it did go a little like that. My brother in law asked the dreaded question but he tried it anyway.

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    Then family members started coming to the table with second–and third helpings. I need to have more faith in my family. They ate it so fast that not everyone got to taste it.

    I have to make more. Doggone it–I have to make more of a healthy, delicious salad that’s full of flavor and so good that even picky eaters like it.

    Make a batch for your crew and you’ll be saying darn too. You’ll be apologizing to the people who didn’t get any. And you’ll be promising to make more.

    Ingredients you’ll need for Greek Cucumber Salad

    • English cucumbers (the ones wrapped in plastic)
    • Kalamata olives
    • Cherry tomatoes
    • Red onion or shallots
    • Feta cheese
    • Olive oil
    • A couple of real lemons
    • Dried oregano (or fresh if you have it)

    Tips & Tricks

    • Make this dish at least two hours ahead and let it sit. It doesn’t necessarily have to be in the fridge, but that’s where I keep mine. The flavor changes dramatically.
    • If you aren’t a fan of onions, use a shallot or green onion tops for a more mild flavor.
    • As this sits, there’s a fair amount of liquid that collects in the bottom of the bowl. Feel free to squeeze out the pulp and seeds from your tomatoes if you’d like less liquid.

    It’s as easy as chop and mix!

    Choose an English cucumber if you can (the long skinny ones wrapped in plastic) for fewer seeds but you can certainly just use a regular cucumber and scrape the seeds out with a spoon.

    ingredients for cucumber salad on a tray in separate bowls
    a bowl of vegetables on a table with olives in a small bowl on the side

    Add the feta cheese last and toss only minimally to avoid breaking it up too much.

    a bowl of greek cucumber salad with feta mixed in
    a bowl of greek cucumber salad with pita chips on the side

    Greek Cucumber Tomato Salad

    This Greek cucumber tomato salad is easy, fast and brings the best of summer's flavors to your table.
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Author Rachel Ballard

    Ingredients
      

    • 2 medium cucumbers seeds removed OR 1 large seedless cucumber sliced into 1 inch pieces
    • 3 Roma tomatoes diced into 1 inch pieces
    • 1/3 cup red onion finely diced
    • 8 Kalamata olives sliced
    • 3/4 cup crumbled Feta cheese
    • 1/4 cup olive oil
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon each salt and pepper

    Instructions
     

    • Toss the cucumbers, tomatoes, onions and olives together in a medium bowl.
    • Add the olive oil, lemon juice, oregano, salt and pepper and toss well.
    • Add the Feta cheese and toss gently to coat.
    • Cover in plastic wrap and refrigerate or allow the salad to rest for at least 2 hours before serving.

    Nutrition

    Calories: 163kcalCarbohydrates: 7gProtein: 3gFat: 14gSaturated Fat: 4gCholesterol: 16mgSodium: 393mgPotassium: 252mgFiber: 1gSugar: 3gVitamin A: 465IUVitamin C: 10.6mgCalcium: 119mgIron: 0.6mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Side Dish
    Cuisine American
    Greek cucumber tomato salad in a big bowl with lemons and a spoon

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    16 Comments

    1. 5 stars
      Rachael … What a Wonderful salad. Flavors are bright & fresh. The marriage of the tomato, cucumber and onion juices along with the olives, oregano & feta cheese makes a perfect dressing for the fresh veggies. Will definitely add this recipe to my list of favorite “Go To’s”. Thanks for sharing?ò. Just recently I was introduced to your Feast and Farm YouTube channel and it has opened up a whole new world of fun, fresh cooking ideas. Have loved everything I’ve tried!

    2. 5 stars
      This salad reminds me of some dishes i have had on a trip of mine to the Mediterranean. I love this salad! Very good! Thank you for sharing this recipe with us Rachel.

      1. Well seeing as I have never been further than about 12 hours from home I’ll consider that high praise Mikaela! I wish I could have been with you! I’m so glad you enjoy the salad. –Rachel

    3. I make this salad regularly for my book club, always a hit!! Also use artichokes, green onion and frozen peas……..Leigh

      1. My dad has been making this for years and years. The longer it sits the better. We usually had it for dinner and the leftovers sat in the fridge and the next morning it tasted even better because it sat marinating!

    4. OK Rachel, I know I’m weird…I don’t like olives and not a big fan of feta. I love everything else in the salad. I also like to cook with olive oil. Go figure. Anyway, I have family that will love this and more than likely, I will too. (I’ll just leave the olives for them). Pinning it!

      1. It’s okay if you don’t like olives Kim! Just leave the olives out and just make a veggie salad. 🙂 I guess you can skip the feta–if you have to!

      1. I hope you like it Katie. I actually took it to a picnic last weekend. We had an entire hay wagon full of food but guess what bowl was empty at the end? Yep. Let me know how you like it. 🙂 Rachel

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