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Fresh 5-Ingredient Greek Cucumber Tomato Salad with Feta

Greek cucumber tomato salad with feta - featured image

A quick and easy summer salad featuring crisp cucumbers, juicy tomatoes, salty feta, and a simple lemon-olive oil dressing. Perfect for picnics, BBQs, or light dinners.

Ingredients

Scale
  • 2 English cucumbers, peeled and sliced into ¼-inch thick half-moons
  • 2 cups ripe tomatoes, diced (Roma or vine-ripened)
  • ½ cup (75g) crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon (about 1 tablespoon)
  • Pinch of salt
  • Freshly ground black pepper to taste
  • Optional: pinch of dried oregano or fresh chopped parsley

Instructions

  1. Rinse cucumbers and tomatoes under cold water. Peel cucumbers if preferred; then slice into ¼-inch thick half-moons. Dice tomatoes into bite-size pieces, removing excess seeds if watery.
  2. Place cucumbers and tomatoes into a large mixing bowl. Gently toss to mix evenly.
  3. Crumble about ½ cup (75g) of feta cheese over the vegetables, distributing evenly but carefully to keep chunks intact.
  4. Drizzle 2 tablespoons of extra virgin olive oil and juice from half a lemon (about 1 tablespoon) over the salad. Add a pinch of salt and freshly ground black pepper to taste. Sprinkle oregano or parsley if using.
  5. Using salad tongs or clean hands, gently toss everything together until ingredients are evenly coated. Avoid mashing tomatoes or feta.
  6. Taste and adjust salt or lemon juice as needed. Let the salad rest for 5 minutes at room temperature to let flavors mingle, or serve immediately for the freshest crunch.

Notes

Use firm, ripe cucumbers and tomatoes to avoid sogginess. Toss gently to keep feta chunks intact. Serve fresh or within a couple of hours. Drain excess liquid if salad becomes watery. Optional herbs like oregano or parsley add a nice touch. For vegan version, omit feta or use dairy-free cheese.

Nutrition

Keywords: Greek salad, cucumber tomato salad, feta salad, summer salad, easy salad, 5-ingredient salad