The perfect light & refreshing salad for the summer – this 15-minute Cucumber Tomato Feta Salad is tossed with a simple red wine vinaigrette, juicy tomatoes, cucumber, red onion and salty feta for one wholesome Mediterranean side dish.
This Easy 5-Minute Salad is So Refreshing!
Everything about this salad is incredibly fresh – from the veggies to the herbs to the lemon juice. Whenever there’s a hot and muggy summer day in the forecast, I’ll make sure it has a place in my mental meal planner. It’s hard to beat a quick and easy salad that packs an explosion of juicy goodness in every bite.
Only two mixing bowls are used to whip it up, which is always nice when it’s time to wash the dishes. You could also make the dressing in a lidded jar instead of a bowl if you’d like. This way, you’ll be prepared to store any leftovers without having to clean an extra dish!
Is Cucumber and Tomato Salad Good for You?
This salad is more than just good for you. It’s chock-full of essential nutrients like antioxidants, vitamins, minerals, potassium, fiber—you get the gist. On top of that, many of its ingredients are known to boost immune function, aid in weight loss efforts, and even reduce the risk of heart disease and cancer.
What You’ll Need
Go ahead and get familiar with the ingredients that make up this tempting Mediterranean dish. You’ll find the full amounts in the recipe card toward the end of this post.
For the Cucumber Tomato Feta Salad
- Roma Tomatoes: Cut into 1/4-inch cubes.
- English Cucumber: Sliced into half-moon shapes.
- Red Onion: Thinly sliced.
- Feta Cheese: I cut mine into 1/4-inch cubes, but if you’d rather crumble it, that’s fine too.
For the Red Wine Vinaigrette
- Garlic: Freshly minced.
- Fresh Oregano & Basil: Don’t try to swap these out for dried herbs, which have a much more concentrated flavor.
- Dijon Mustard: Use your favorite brand.
- Red Wine Vinegar: White wine vinegar works as well.
- Olive Oil: Extra-virgin olive oil is ideal here – it’s healthier and more flavorful than the regular kind.
- Lemon Juice: Freshly squeezed.
- Salt: Added to taste.
What Kind of Cucumber Should I Use?
You can technically make this salad with any type of cucumber, but I recommend using one of the kinds that you don’t have to peel – namely, English and Persian cucumbers. Both of these varieties are also virtually seedless, so they won’t cause you to burp like a thicker-skinned cucumber would.
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How to Make Cucumber Tomato Feta Salad
This dish is on a whole new level of easy! You could practically make it with your eyes closed (after cutting everything up of course).
Make Vinaigrette: Add all of the dressing ingredients to a small bowl. Whisk them together and set the bowl aside. Alternatively, you can add the ingredients to a mason jar, screw on the lid and shake well until everything is combined.
Add Salad Ingredients to Bowl: Add all of the prepared salad ingredients to a large bowl.
Toss With Dressing: Drizzle your vinaigrette over the salad and gently toss until everything is coated.
Enjoy! Serve immediately.
Can I Make This Ahead of Time?
If you’d like to prepare your cucumber salad in advance, hold off on adding the vinaigrette. Instead, refrigerate the salad and the dressing in separate airtight containers. Combine them when you’re ready to serve, giving the vinaigrette a good shake or stir if needed, and voilà!
Tips for Success
With these helpful tips and tricks to turn to, your cucumber tomato salad will be a surefire success.
- Stay Fresh: This dish really won’t be the same if the ingredients aren’t fresh. Keep this in mind when you’re tracking everything down at the grocery store.
- Whisk the Dressing Well: Oil doesn’t like to mix with other liquids, so you’ll have to give your vinaigrette a thorough whisk. If you’re making it in a jar, shake it rigorously.
- Keep it Chilled: This salad shouldn’t rest at room temperature for too long. If you’re not serving it as soon as it’s done, keep it in the fridge until you’re ready to enjoy it.
Looking to take this classic dish in a new direction? Feel free!
- Use Another Kind of Cheese
- Swap Out the Herbs
- Add Avocado Chunks
- Substitute the Dressing for Balsamic Vinaigrette
- Add Olives
- Make it Vegan With Plant-Based Feta
- Heat Up the Dressing With Red Pepper Flakes
Every main course could use a light and fresh salad like this one to round it out. Honey Garlic Air Fryer Salmon is just one example. The flavor and flakiness are out of this world!
If you’re craving something in the same cuisine, these Mediterranean Chicken Flatbreads are the obvious choice and of course, served with my Creamy Hummus and Homemade Pita Chips. They’re practically made to go along with this zesty salad!
Looking for a vegan option? These hearty Black Bean Stuffed Sweet Potatoes are ultra-satisfying.
How to Store Mediterranean Salad
Leftover cucumber tomato feta salad can be refrigerated in an airtight container for up to 3 days. I like to store the vinaigrette separately to better preserve the salad veggies. Plus, it will last for an extra day on its own. Do not freeze either component of this dish.Print
A simple red wine vinaigrette is paired with succulent veggies and tangy cheese in this wholesome Mediterranean side dish. Your first helping of Cucumber Tomato Feta Salad is sure to spark an obsession!
For the Cucumber Tomato Salad
- 2 cups 1/4″ cube roma tomatoes
- 4 cups english cucumber, cut into half-moon shapes
- 1/2 cup thinly sliced red onion
- 1 cup feta cheese, cut into 1/4” cubes
For the Red Wine Vinaigrette
- 1 garlic clove, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 tablespoon dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt to taste
- To a small bowl, add garlic, oregano, basil, dijon mustard, red wine vinegar, lemon juice, olive oil and salt to taste. Whisk together and set aside,
- To a large bowl add cucumber, tomato, feta cheese and red onion.
- Drizzle the vinaigrette over the cucumber bowl and gently toss to coat everything.
- Store in fridge until ready to serve.
- To Make Ahead: Hold off on adding vinaigrette. Instead, refrigerate salad and dressing in separate airtight containers. Combine when ready to serve.
- To Store Extras: Refrigerate leftover salad in an airtight container for up to 3 days. If possible, store vinaigrette separately to better preserve veggies. Dressing will last for an extra day on its own. Do not freeze either component.
- Serving Size: 1 cup
- Calories: 133
- Sugar: 2 g
- Sodium: 296 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 17 mg
Keywords: tomato cucumber onion salad, mediterranean salad, red wine vinaigrette
More Quick-Fix Side Dishes
Need another healthy side dish that’s super easy to make? Lucky for you, I know several off the top of my head.
- Grilled Sweet Potatoes With Chipotle Honey Lime Butter
- Green Beans With Pancetta and Red Onions
- Crispy Garlic Herb Roasted Potatoes
- Grilled Asparagus with Lemon Zest
- The Perfect Corn on the Cob
- Light Strawberry Spinach Salad
- Creamy Cucumber Salad