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Cucumber Tomato Feta Salad is light, fresh, and made with just a few basic ingredients that give it a burst of bright Mediterranean flavors. Tomatoes and cucumbers are tossed in a simple dressing of olive oil, lemon juice, and oregano. It’s a delicious low carb and gluten-free salad recipe to add to all of your favorite Greek or grilled summer meals.
Cucumber Tomato Salad with Feta Cheese
Tomato cucumber salad was a staple of my childhood. It would often make an appearance at family barbecues alongside the burgers and potato salad.
And if we were going to grandma’s for Sunday dinner, you can bet grandpa picked a few tomatoes and cucumbers from his garden so she could make a batch to go with the stuffed cabbage (and the “Polish meatballs” she made especially for me).
In our family, this summer salad started with fresh tomatoes cut into chunks and cucumbers peeled and sliced. Then those veggies were just tossed in bottled Italian dressing or Red Wine Vinaigrette. Or occasionally a combination of both. But I wanted to put a healthy, simple, Greek-inspired twist on this old family favorite.
This veggie salad will become a go-to side dish this summer. You can always find delicious grape tomatoes and cucumbers at the grocery store. But it will be even better with the fresh abundance from the farmers market or right out of the garden in your backyard. And you probably already have the rest of the ingredients in your refrigerator or pantry. Enjoy it at a barbecue or any time you fire up the grill this season. Or just toss it together when you are cooking some simple chicken or shrimp.
What You’ll Need
I like to use grape or cherry tomatoes to make this salad. You’ll just need to cut them in half or quarters.
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 it into about half-inch chunks.
My preference is to use English cucumbers and peel them before cutting into quarter lengthwise, then slicing into chunks.
However, you can use regular cucumbers and either leave the seeds in, or scrape them out with a spoon just to get rid of the excess moisture, or if you have trouble digesting cucumber seeds.
You’ll want to use the good extra virgin olive oil since the fruity taste really shines through.
Definitely grab some lemons and squeeze fresh lemon juice. This handheld juicer has become my new best friend lately because it gets out tons of juice without a lot of work or mess.
For this recipe, I prefer to use fresh oregano. It really enhances the bright flavors. You’ll find it with the herbs in the produce section. Just rinse it in cool water, dry it thoroughly, pull off the leaves, and mince them with a sharp kniofe.
That being said, dried oregano works in a pinch if that’s all you have. You’ll just use less of it.
Salt and pepper
Season to taste. Feta is quite salty, so only ad a little to start.
You can buy a block and crumble it yourself or take out a step and just buy a container of already crumbled feta. As far as cheeses go, feta is relatively low in fat and calories. So I’d would stick with regular versus a lowfat or fat free version because it really loses a lot in flavor and texture.
I toss this in right at the end so that it doesn’t completely break up as you combine the rest of the ingredients.
It literally takes minutes to toss together this simple side dish. You could even add some cooked and cooled shrimp and turn it into a light summer lunch or dinner.
- Cut your tomatoes and cucumbers and place them in a bowl
- Add the fresh lemon juice, olive oil, oregano, salt, and pepper.
- Toss everything together.
- Add the feta and give it one last toss.
Brianne’s pro tips and FAQ’s
Is tomato cucumber salad healthy?
Unlike the salads of my childhood that were slathered in an overabundance of bottled dressing, this Cucumber Tomato Feta Salad is very healthy. 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 a ton of extra calories. Plus, this recipe is naturally gluten free and low carb.
What’s the best knife for cutting tomatoes?
If I am going to cut tomatoes, I always reach for my 5″ Wusthof Utility Knife. I use it often, so it does need the occasional sharpening. But when it is sharp it cuts through those tomatoes like butter without squishing them. This knife is definitely one of the workhorses in my kitchen. It’s great for those cucumbers too.
- Make it a savory brunch with Tomato Feta Spinach Frittata.
- Pair it with some Gluten Free Falafel made in the air fryer and topped with Easy Tzatziki Sauce.
- Mediterranean Chicken Pinwheels can be packed in a lunchbox with this salad.
- Alongside these Greek Chicken Stuffed Zucchini Boats, you can have a simple and low carb weeknight dinner.
- Fire up the grill over the weekend with Greek-Style Beef Kabobs.
- It can even be part of a holiday meal with this Easy Lamb Roast.
More summer salad side dish recipes
- Zoodles Greek Salad
- Healthy Snickers Salad
- Tropical Broccoli Salad
- Maple Dijon Apple Coleslaw
- Avocado Corn 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.