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This easy summer side dish is light, fresh, and healthy. Cucumber Tomato Feta Salad features simple ingredients and bright Mediterranean-inspired flavors. It’s a delicious low carb and gluten-free salad recipe to add to all of your favorite Greek dinners or grilled summertime meals.
A Healthy Tomato Cucumber Salad
In our family, this summer salad started with fresh tomatoes cut into chunks and cucumbers peeled and sliced. Often the vegetables came from my grandpa’s garden, but then they were just tossed in bottled Italian dressing or Red Wine Vinaigrette. Or occasionally a combination of both.
When the veggies are that fresh, do you really want to load them up with greasy, gloppy stuff from a bottle?
If you really want the crisp cukes and juicy tomatoes to shine, the best thing to do is keep the rest of the dish light, fresh, and healthy.
That’s why I put this simple, Greek-inspired twist on this old family favorite. It’s filled with fresh vegetables and tossed in a light coating of olive oil and fresh lemon juice. Then with just a half cup of feta cheese in the whole recipe, you get all of that unmistakable briny, tangy flavor and crumbly texture without making it heavy or too rich. Plus, this recipe is naturally gluten free and low carb.
Tomato Cucumber Salad Ingredients
Just a few fresh ingredients are all you need. Here is some information about the ingredients and an overview of the recipe. Scroll to the recipe card for the full amounts and detailed instructions. But keep reading for tips and serving ideas.
- Tomatoes: Grape or cherry tomatoes are preferred. If you use large tomatoes, such as plum tomatoes or regular vine-ripened tomatoes, you will want to squeeze out some of the excess seeds and liquid before cutting them.
- Cucumber: Seedless English cucumbers are nice. If you use regular cucumbers, you may want to scrape out the seeds with a spoon.
- Olive oil: You’ll want to use the good extra virgin olive oil since the fruity taste really shines through.
- Lemon juice: Freshly squeezed is best for this recipe instead of the kind from a bottle.
- Oregano: Again, fresh is best here, but you can substitute it with a teaspoon of dried oregano.
- Salt and pepper: Season to taste. Feta is quite salty, so only add a little to start.
- Feta cheese: You can buy a block and crumble it yourself or take out a step and just buy a container of already crumbled feta.
How to Make Tomato Cucumber Salad with Feta
It literally takes minutes to toss together this simple side dish.
Prepare the ingredients: Wash and dry the fresh ingredients. Slice the cherry or grape tomatoes in half with a sharp knife. Or, if using larger tomatoes, deseed and cut into chunks. Peel your cucumber, scrape out the seeds if desired, quarter lengthwise, and cut it into chunks. Pull the oregano leaves off the stem and mince them with a sharp knife.
Dress the veggies: Place the cucumbers and tomatoes in a bowl and add the fresh lemon juice, olive oil, oregano, salt, and pepper. Toss everything together until thoroughly coated.
Add the feta. Pour the feta cheese into the bowl and give it one last quick toss. Enjoy immediately or refrigerate until you are ready to enjoy it.
Tips for Success
Fresh is Best. Because of the few ingredients, the flavor of each really shines. So use the best quality you can get your hands on. You want your veggies as fresh as possible, and use fresh lemon juice and oregano. As far as the feta cheese, stick with a regular versus a lowfat or fat free version because it really loses a lot in flavor and texture.
Use the Right Knife. A very sharp serrated knife like the 5″ Wusthof Utility Knife will give those tomatoes a nice, clean cut so you don’t squish them. This knife is definitely one of the workhorses in my kitchen. It’s great for those cucumbers too.
Add the Feta Last. I toss this in right at the end after mixing the other ingredients so that it doesn’t completely break up as you combine the rest of the ingredients.
Make it Ahead. Letting the ingredients marinate allows the flavors to really develop and infuse into the veggies. So you can make it a few hours in advance or even the night before.
If you make it in advance or have some left after dinner, put it in an airtight container with a lid and keep it refrigerated. It is best eaten within a day or two before the tomatoes and cucumbers start to get mushy.
You add some chickpeas, cooked and cooled shrimp, or grilled lemon herb chicken to the Tomato Cucumber Salad to turn it into a light summer lunch or dinner. Or serve it with many of your favorite meals, especially those with Mediterranean flavors.
- Make a savory brunch: Add a scoop alongside your Tomato Feta Spinach Frittata.
- Have a meatless meal: Pair it with some Gluten Free Falafel made in the air fryer and topped with Easy Tzatziki Sauce.
- Pack it for lunch: Mediterranean Chicken Pinwheels can be packed in a lunchbox with this salad.
- Enjoy a low carb meal: Alongside these Greek Chicken Stuffed Zucchini Boats, you can have a simple keto-friendly weeknight dinner.
- Have a grilled Greek dinner: Fire up the grill over the weekend with Greek-Style Beef Kabobs or Greek Chicken Souvlaki and Gluten Free Pita.
- Make it part of a holiday meal: It’s perfect with this Easy Lamb Roast.
More summer salad side dish recipes
- Three Bean Salad
- Healthy Snickers Salad
- Tropical Broccoli Salad
- Maple Dijon Apple Coleslaw
- Instant Pot Potato Salad
Cucumber Tomato Feta Salad
- 2 cups halved grape tomatoes or chopped tomatoes (excess seeds and liquid removed)
- 1 medium cucumber , peeled and cut into about 1/2 inch chunks
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
- Combine the tomatoes and cucumbers in a bowl.
- Add the olive oil, lemon juice, oregano, salt, and pepper, and toss gently.
- Then add the feta cheese and give it one final toss.
- Serve immediately or store it in the refrigerator.