Greek Cucumber Tomato Salad

Greek cucumber tomato salad always reminds me of the time I was hosting a summer BBQ and needed something fresh and vibrant that could sit out on the table without wilting in the heat. I had cucumbers and tomatoes from the garden and just a small block of feta left in the fridge so I chopped everything up and tossed it with olive oil and herbs. That salad disappeared faster than anything else on the table and I’ve been making it ever since.

It’s the kind of dish that feels like sunshine on a plate and whether I’m serving it alongside grilled meats or enjoying it solo for lunch it’s always refreshing. The crisp cucumbers and juicy tomatoes work perfectly with salty feta and that simple dressing pulls it all together in a way that never fails to satisfy.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Crisp and hydrating they form the crunchy base of the salad.
• Cherry tomatoes – Sweet juicy and bursting with color and flavor.
• Red onion – Adds a sharp bite and beautiful contrast.
• Feta cheese – Brings a salty creamy element that ties everything together.
• Fresh parsley – Offers a clean herby finish.
• Olive oil – The smooth base for the dressing that enhances each bite.
• Lemon juice or red wine vinegar – Provides brightness and balance.
• Salt and black pepper – Essential for seasoning and drawing out the natural flavors.
• Tools You’ll Need
• Cutting board – For slicing all your fresh ingredients cleanly.
• Sharp knife – Makes chopping the cucumbers tomatoes and onion a breeze.
• Mixing bowl – To toss everything together evenly with the dressing.
• Measuring spoons – For precise seasoning and dressing ratios.
• Salad tongs or spoon – To gently mix and serve the salad without bruising the vegetables.

Instructions

Step 1: Slice the Vegetables

I start by slicing the cucumbers into thin rounds and halving the cherry tomatoes. Then I thinly slice the red onion and chop the parsley finely.

Step 2: Make the Dressing

In a small bowl I whisk together olive oil with lemon juice or red wine vinegar. I season it with a bit of salt and cracked black pepper to taste.

Step 3: Combine Everything

In a large mixing bowl I add the cucumbers tomatoes and onion. Then I crumble in the feta and sprinkle the chopped parsley over the top.

Step 4: Toss and Serve

I drizzle the dressing over the salad and toss it gently to combine. I like to taste and adjust the seasoning before serving—sometimes a little more lemon juice or salt brings everything to life.

Tips

I sometimes soak the red onion slices in cold water for 10 minutes to reduce their sharpness.

You can add Kalamata olives for extra briny flavor.

This salad is best fresh but can be made a few hours ahead and chilled in the fridge.

Ways to Serve

It’s perfect alongside grilled chicken or fish for a light summer dinner.

I like to stuff it into pita with hummus for a quick Mediterranean lunch.

It’s a great side dish for BBQs picnics or potlucks.

Frequently Asked Questions

Can I make Greek Cucumber Tomato Salad ahead of time?

Yes! I often prep the veggies and dressing separately then toss it all together just before serving to keep it fresh.

What type of cucumber is best for Greek Cucumber Tomato Salad?

I prefer English cucumbers or Persian cucumbers because they’re seedless and have thinner skins.

Can I use dried herbs instead of fresh in Greek Cucumber Tomato Salad?

You can! I sometimes use dried oregano if I don’t have fresh parsley—it adds a more classic Greek flavor.

See You in the Kitchen

I hope you give this Greek cucumber tomato salad a spot on your summer table! It’s light crisp and full of flavor and I’d love to hear what you pair it with or if you make any tweaks. Share your creations and let me know how it turns out!

Happy Cooking!

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