Can I make this salad ahead of time?

Yes! This salad actually tastes better after sitting for a few hours in the fridge. If making ahead, store the dressing separately and toss it in just before serving to keep the vegetables crisp.

What type of cucumber works best for this salad?

English cucumbers are the best choice because they have thin skin, fewer seeds, and a crisp texture. If using regular cucumbers, you may want to peel them and remove the seeds for a better texture.

Can I substitute feta cheese with another type of cheese?

Absolutely! Goat cheese, mozzarella pearls, or even parmesan shavings can be used as substitutes. For a dairy-free option, you can leave out the cheese or use a plant-based feta alternative.

What can I add to make this salad a full meal?

To make this salad more filling, try adding grilled chicken, shrimp, chickpeas, or quinoa. It also pairs well with pita bread or a side of hummus.

Cucumber Tomato Feta Salad

Name: Cucumber Tomato Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 large English cucumbers, cut into ½-inch cubes; 12 ounces cherry or grape tomatoes, halved or quartered; ¾ medium red onion, thinly sliced; 8 ounces feta cheese, crumbled; 1 tablespoon fresh dill, chopped; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 4 garlic cloves, minced; 1 tablespoon Dijon mustard; 1 tablespoon freshly squeezed lemon juice; ½ tablespoon honey; 1 teaspoon salt; 1 teaspoon Italian seasoning; ½ teaspoon black pepper

Description

This Cucumber Tomato Feta Salad is a refreshing and easy side dish that comes together in just 15 minutes. Made with crisp cucumbers, juicy tomatoes, tangy feta cheese, and a simple vinaigrette, it’s perfect for a light lunch, a healthy snack, or a flavorful addition to any meal.

Ingredients

Scale

Salad

2 large English cucumbers, cut into ½-inch cubes
12 ounces cherry or grape tomatoes, halved or quartered
¾ medium red onion, thinly sliced
8 ounces feta cheese, crumbled
1 tablespoon fresh dill, chopped

Vinaigrette

½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
½ tablespoon honey
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon black pepper

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Instructions

Prepare the vegetables: Wash and dry the cucumbers and tomatoes. Cut the cucumbers into bite-sized cubes, halve or quarter the tomatoes, and thinly slice the red onion. Place them in a large mixing bowl.
Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and black pepper until fully combined.
Assemble the salad: Pour the vinaigrette over the cucumber, tomato, and onion mixture. Toss gently to ensure everything is evenly coated with the dressing.
Add the feta and dill: Crumble the feta cheese over the salad and sprinkle with chopped fresh dill. Gently fold the cheese into the salad without breaking it down too much.
Chill and serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to blend beautifully. Serve cold and enjoy!

Notes

If you prefer a dairy-free version, omit the feta or use a plant-based cheese substitute.
For added crunch, mix in chopped bell peppers or radishes.
To make it a complete meal, top the salad with grilled chicken, shrimp, or chickpeas.
If the red onion is too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 305
Sugar: 5g
Sodium: 861mg
Fat: 27g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg