There’s a reason we made this 4 times in 2 weeks
You know how some recipes just stick? The kind you make once, your husband requests it again three days later, and suddenly it’s on permanent rotation before you even noticed.
That’s how this Greek Cucumber Tomato & Feta Salad became Justin’s most-requested side this month. Four times in two weeks, and on the last go he said, “You know, you should probably put this one on the site!”
Joke’s on him: it WAS already there. (Past me, what were you DOING with the honey in the vinaigrette and the 15-minute salt-and-dab cucumber routine?)
This one’s stripped down. Cocktail cucumbers instead of English (way less watery), an oil-to-vinegar ratio that doesn’t need any sugar to balance it, and a quick whisk of dried herbs right into the dressing.
We’ve been eating it next to my Beef Stuffed Pitas (Arayes), Greek Chicken Kabobs and our favorite Mediterranean Yellow Rice. But honestly? I’d put it next to anything off the grill this summer!
I LOVE a good cucumber salad. So much so that I’ve got quite a few variations here on the site: try this Asian Cucumber Salad, Pistachio Crunch Cucumber Avocado Salad, and this Summer Corn Avocado and Cucumber Salad the next time you’ve got an extra pound of cukes laying around!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cocktail cucumbers: These are my preference for a few reasons. They’re less watery, don’t have as many seeds, and are already the perfect size to simply slice and mix up. If you only have access to larger cucumbers, opt for an English cucumber since it’s also not as watery. You might want to cut it into moon-shaped slices though since they are pretty large.
- Cherry tomatoes: Cherry tomatoes are my pick since they pack the biggest punch of flavor versus your typical Roma or vine-ripened tomatoes, and aren’t as watery either. (Grape tomatoes work too!)
- Red onion: These add a zippy punch to the salad. The thinner you slice them the better! (Want to reduce the sharpness even more? Give them a quick soak in an ice bath for 15 minutes before adding them in.)
- Feta cheese: Block feta is where it’s at. Pre-crumbled feta usually contains anti-caking agents that change the texture, so the block version tastes a lot fresher. Any feta will work though.
- Parsley: Italian or flat-leaf parsley is preferred since it has a more peppery flavor than the curly variety. A little goes a long way here, so make sure you measure it accurately.
- Olive oil: Of all the ingredients, make sure you splurge on a good, high-quality olive oil here since it makes up a ton of the salad’s flavor. Graza’s Drizzle is one of my favorites to use!
- Red wine vinegar: If you can avoid subbing this for another vinegar, I would. Red wine vinegar is what makes the dressing taste the most Mediterranean, and other vinegars will shift the flavor too much.
- Garlic: Fresh is (imo, always!) best. Finely, finely mince it though, or use a garlic press, so it disperses easily throughout the salad.
- Dried oregano and basil: This combo is what gives the dressing its Greek flavor. Fresh herbs work too if that’s what you have on hand (use 1 ½ teaspoons of each); they’re just less concentrated than dried.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Toss the salad ingredients.
Add the cocktail cucumbers, cherry tomatoes, red onion, feta, and parsley to a large bowl. (If you’re using kalamata olives or fresh dill, toss those in too!)
Want to soften the red onion’s bite? Give the slices a quick 15-minute soak in ice water before tossing them in. You’ll get the same crunch with way less zing.
Whisk the Greek dressing.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well combined.
I love whisking the dressing in a mason jar with the lid on. It’s easier to combine, easier to pour, and any leftover dressing keeps in the fridge for up to 3 days.
Dress and serve.
Pour the dressing over the salad and toss gently to combine. Serve right away for the best texture and crunch.
Don’t dress the salad until you’re ready to serve. The cucumbers stay crisp and the feta holds its shape; sitting in dressing for too long gets you a watery bowl.
FAQs
Use cocktail cucumbers (they’re naturally less watery than English) and don’t dress the salad until you’re ready to serve. If you do have leftovers, drain off any extra liquid before serving the next day.
The dressing can be whisked up to 3 days ahead and stored in the fridge in an airtight jar. The salad ingredients can be chopped a few hours ahead and stored separately. But don’t combine and dress until you’re ready to serve, or the cucumbers will release water.
Block feta is my pick, but any feta will work. If you’re dairy-free, you can leave it out or use a vegan feta substitute.
Storage
Best served immediately. If you’ve got leftovers, store them in an airtight container in the fridge for up to 1-2 days, but know that the cucumbers will release water and the salad will get softer the longer it sits.
The dressing can be whisked up to 3 days ahead and stored in an airtight jar in the fridge. (Just shake it well before pouring.) If you want to prep the salad ingredients in advance, chop everything and store the components separately, then combine and dress just before serving.
Freezing isn’t recommended. Fresh cucumbers, tomatoes, and feta all lose their texture significantly after thawing.
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Greek Cucumber Tomato & Feta Salad Recipe
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Equipment
Ingredients
Salad
- 1 pound cocktail cucumbers diced
- 1 pint cherry tomatoes halved
- ½ cup red onion thinly sliced
- 8 ounces feta cheese cubed
- ¼ cup flat-leaf parsley finely chopped
- pitted kalamata olives halved, optional
- fresh dill finely chopped, optional
Greek Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove finely minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the cocktail cucumbers, cherry tomatoes, red onion, feta, and parsley to a large bowl. Add kalamata olives and fresh dill, if using.1 pound cocktail cucumbers, 1 pint cherry tomatoes, ½ cup red onion, 8 ounces feta cheese, ¼ cup flat-leaf parsley, pitted kalamata olives, fresh dill
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, basil, salt, and black pepper until well combined.¼ cup olive oil, 2 tablespoons red wine vinegar, 1 garlic clove, ½ teaspoon dried oregano, ½ teaspoon dried basil, ¾ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the salad and toss gently to combine. Serve immediately for the best texture.
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Video
Notes
- Cucumbers: Cocktail cucumbers are my pick because they’re seedless, naturally less watery than English cucumbers, and don’t need any salting or draining. If you can only find an English cucumber, use 1 large (about 1 pound), seed it, and consider salting the slices for 15 minutes and patting them dry before adding.
- Feta: Block feta packed in brine has the best texture and flavor since it doesn’t contain the anti-caking agents found in most pre-crumbled feta. Any feta will work, but block stays creamier and tastes fresher.
- Olives and dill: Olives are a traditional Greek salad addition; I leave them out since I find they overwhelm the other flavors, but ¼ cup of pitted, halved kalamata olives is a great option if you love them. Fresh dill is also a beautiful addition (even just a tablespoon adds a lovely brightness).
- Storage: Best served immediately. Leftovers can be kept in an airtight container in the fridge for up to 1-2 days, but the cucumbers will release water and the texture will soften the longer it sits.
- Make ahead: The dressing can be whisked up to 3 days ahead and stored in an airtight jar in the fridge. Just shake it well before pouring. The salad ingredients can also be chopped a few hours ahead and stored separately, then combined and dressed just before serving.
- Freezing: Not recommended. Fresh cucumbers, tomatoes, and feta lose their texture significantly after thawing.
- Substitutions: Sweet onion or shallot work in place of red onion for a milder bite. Fresh oregano and basil can replace the dried (use 1 ½ teaspoons of each, since fresh herbs are less concentrated than dried).
- Dairy-free: Omit the feta or use a vegan feta substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Greek Cucumber Tomato & Feta Salad
This salad’s first home is right next to my Beef Stuffed Pitas (Arayes). The crispy, garlicky pitas are stuffed with seasoned beef and need a fresh, briny side to cut through them. (If you haven’t made arayes yet, this is your sign.)
It’s also the side I keep coming back to for any kind of grilled main. My Grilled Greek Chicken Kabobs and Greek Turkey Burgers are both naturals here, and my Greek Turkey Meatballs work too when you want something a little heartier.
For a full Mediterranean-style dinner, I’ll round it out with Easy Greek Lemon Rice or my Greek Ground Turkey Rice Bowls when I want everything in one bowl.
And honestly? It’s even good just scooped onto pita bread with hummus for an easy mezze night.
More Cucumber Salad Recipes
Got a fridge full of cucumbers? Same. Here are my other go-tos for putting them to work.
Spicy Asian Cucumber Salad
15 mins
Pistachio Crunch Cucumber Avocado Salad
2 hrs 15 mins
Cucumber Avocado Crab Salad
20 mins
