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Best Easy Cucumber Tomato Feta Salad Recipe

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This Fresh Chilled Cucumber Tomato Feta Salad is a quick, easy, and refreshing summer side dish. With crisp cucumbers, sweet cherry tomatoes, and salty feta in a zesty lemon-herb dressing, it’s the perfect no-cook recipe for hot days.

Ingredients

Scale
  • 1 large English cucumber, diced
  • 2 cups cherry or grape tomatoes, halved or quartered if large
  • 1/2 medium red onion, thinly sliced or diced
  • 6 ounces feta cheese, crumbled
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Kalamata olives, halved (optional)
  • 1 teaspoon fresh oregano, chopped (optional)

Instructions

  1. Prepare the Vegetables: Dice the English cucumber into bite-sized pieces, about 1/2-inch cubes. Halve or quarter the cherry tomatoes so they’re a similar size. Thinly slice the red onion. If you want a milder onion flavor, place the sliced onion in a small bowl of cold water for 10 minutes, then drain and pat dry.
  2. Make the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the fresh lemon juice, extra virgin olive oil, chopped dill, chopped mint, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste it. It should be bright and tangy with a good balance of salt.
  3. Combine and Marinate: In your mixing bowl, combine the diced cucumber, halved tomatoes, and sliced red onion. Pour the dressing over the top and toss gently to coat everything evenly. Let the salad sit at room temperature for at least 15 minutes, or up to 30 minutes.
  4. Add the Feta: Just before serving, gently fold in the crumbled feta cheese. If using, add the halved Kalamata olives now as well.
  5. Final Taste and Serve: Give the salad one last gentle stir. Taste it and adjust the seasoning with more salt or pepper if needed. Transfer the salad to a serving bowl or platter. Serve chilled or at room temperature.

Notes

Don’t skip the marinating time—it allows the vegetables to soak up the dressing and creates a flavorful ‘broth’. Add feta at the very end to prevent it from becoming mushy. For best texture, use English cucumbers and crumble your own feta from a block. Leftovers can be stored in an airtight container in the refrigerator for up to one day; the vegetables will soften but the flavors will meld. Do not freeze.

Nutrition

Keywords: cucumber tomato feta salad, easy summer salad, no-cook salad, Mediterranean salad, quick side dish, healthy salad, gluten-free, low-carb

Find it online: https://lenatable.com/best-easy-cucumber-tomato-feta-salad-recipe/