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About This Recipe
I love bringing this Tomato Cucumber Feta Salad to any occasion in the summer months! Tomatoes and cucumbers are king of summer produce, I always seem to have extra on hand so it’s one of those summer recipes I constantly go back to.
Besides it’s delicious flavor, we all can appreciate that this side dish is simple and quick to throw together. The only work is washing and cutting the veggies. Then, you just mix the dressing and pour it over when you’re ready to serve. Quick, easy, healthy, delicious!
This salad would be delicious to bring to a cookout to eat alongside some turkey burgers, hot dogs, or grilled chicken. It would also be perfect for a savory brunch paired with some quiche.
I make this salad most frequently when making chicken gyros. It’s the perfect gyro topping or i’ll build a bowl with gyro chicken + rice + this tomato feta cucumber salad and it’s so good!
If you’re looking for more crowd pleasing summer salads be sure to check out my mexican street corn pasta salad, rainbow corn salad and fruit salad with honey lime dressing!
Why You’ll Love This Tomato Cucumber Feta Salad
- So many elements of texture and flavor from the crisp cucumbers, juicy tomatoes, tangy feta cheese, and the most delicious herby dressing.
- 15 minutes to assemble!
- Low calorie side option (72 calories)
- Packed with vitamins and nutrients from the veggies.
- The PERFECT side dish for any spring or summer occasion!
- Cucumber – I used English cucumber here but any cucumbers work.
- Cherry tomatoes – I used multicolored to give this salad some color.
- Red onion
- Cilantro
- Feta – you can use regular, reduced fat or fat-free feta cheese. Use dairy-free if needed. Crumbled or cubed.
- Olive oil
- White balsamic vinegar – so good! Can sub with regular balsamic or red wine vinegar.
- Lemon juice – ideally fresh
- Dijon mustard
- Seasonings – Grab some salt, pepper, and Za’atar seasoning.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Combine the dressing ingredients in a small bowl.
2. Next, add the diced cucumber, tomatoes, red onions, cilantro and fat-free feta to another bowl. Toss to combine. Add the dressing just before serving and enjoy!
Store your salad in the refrigerator for 2-3 days. If you wish to make it last longer, store the dressing separately from the salad and add it whenever you’re ready to eat. This way, the salad will last 4-5 days.
I highly recommend adding the dressing just before serving this salad for the most crisp and fresh presentation. Once salt touches cucumbers and tomatoes, they’ll start excreting liquid, making this recipe more juicy.
make ahead of time
This salad is going to be the most fresh & with the most beautiful presentation when you make it same day as serving. Instead of prepping the whole salad, I like to partially prep this salad when I know we’re going to be eating it. Here’s how I do that:
- Combine dressing ingredients in a bowl.
- Thinly slice the onion and add to the dressing.
- Cover and refrigerate for up to a day in advance.
The onions will stay crunchy and doing it this way help lessen some of the onion’s bite.
Then to assemble, chop the cilantro and slice the cucumbers and tomatoes. Add everything to a bowl and toss together. Refrigerate for at least 15 minutes or until ready to serve.
Can I prepare this salad in advance?
I think this salad tastes freshest and looks best when prepared the day of, but if you need to prep in advance or want to make for meal prep you can! Just know that it will release some natural juices.
Instead of preparing the whole salad I like to partially prep this salad when I know we’re going to be eating it. I’ll go ahead and cut the onion and mix the dressing ingredients. Then all that’s left is cutting the tomato, cucumber and cilantro and tossing it all together!
Can I make this recipe vegan?
Yes! This salad is super easy to make vegan. Just use a plant-based cheese (or omit).
What’s the best type of cucumber to use for this recipe?
I personally like using an English cucumber for this recipe. English cucumbers typically have less seeds and are a bit sweeter. But any type of cucumber will work fine for this recipe!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Tomato Cucumber Feta Salad
Ingredients
- 1 large english cucumber (370g) diced
- 1 lb. cherry tomatoes (445g) multicolored, quartered
- 1/2 red onion (120g) sliced
- 1/3 cup cilantro finely chopped
- 6 oz. feta cheese (170g) fat free or regular, crumbled or cubed
Dressing:
- 1 Tbsp olive oil (15g)
- 1 Tbsp white balsamic vinegar (15g) or red wine vinegar
- 1 Tbsp lemon juice (15g)
- 1 Tbsp water (15g)
- 2 tsp dijon mustard (10g)
- 1/2 Tbsp za’atar seasoning
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
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Instructions
- Combine the dressing ingredients in a small bowl.
- To a large bowl, add the diced cucumber, tomatoes, red onions, cilantro and fat free feta. Toss to combine.
- Add the dressing just before serving for the most crisp and fresh presentation. Once salt touches cucumbers and tomatoes, they get excrete liquid, making this recipe more juicy. Will store well in the fridge for 2-3 days.
Equipment
- Vegetable chopper optional
Notes
Serving & Storage Suggestions:
- Add dressing just before serving for most crisp and fresh presentation. Once salt touches cucumbers and tomatoes, they start to excrete liquid.
- Will store well in the fridge for 2-3 days.
- If you wish to make this side dish last longer, you can store the dressing separate from the salad and just add it whenever you’re ready to eat to make it last 4-5 days.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
