Simple ingredients combine to create amazing flavor in this fresh and easy Cucumber Tomato Feta Salad. Fresh crisp cucumbers, ripe sweet tomatoes, red onion, and tangy Feta cheese get tossed with a splash of extra-virgin olive oil and red wine vinegar in this yummy 15-minute Summer salad. It’s the perfect side dish for picnics, outdoor barbecues, or for whenever you want something fresh and delicious.
This salad is so easy, you can even prepare it table-side. Toss together the ingredients and allow the Cucumber Tomato Feta Salad to marinate just a few minutes before dishing it out.
Then, you’ll want to be sure to soak up all the goodness in the bottom of the bowl with slices of crusty bread or my easy focaccia bread.
Cucumber Tomato Feta Salad
Growing up as a farm girl, fresh tomatoes and cucumbers were served at almost every meal during Summer harvest.
We ate tomatoes on biscuits and gravy, tomato and mayo sandwiches, and always had a plate of sliced tomatoes and cucumbers on our supper table. Sometimes my grandmother would even make a big bowl of macaroni and stewed tomatoes.
Needless to say, I love a good tomato whether served plain or in a delicious salad. I also have developed a taste for Greek flavors and love adding Feta cheese to my salads and pizzas, too.
So, there’s no way I could not love a good Cucumber Tomato Feta Salad! It has the best of both worlds — farm fresh vegetables and Greek-inspired flavor. I think you’ll love it, too!
- Cucumbers — Avoid big, thick cucumbers for this salad. Instead, choose small to medium size cucumbers or an English cucumber.
- Tomatoes — Look for the ripest, sweetest tomatoes you can find. In my area, I opt for Grainger County homegrown tomatoes when they are available. Other times, I’ll substitute Campari or cherry tomatoes. For a really interesting salad twist, you can use a mix of heirloom tomatoes, too.
- Red onion — Remember, a little goes a long way. If your red onion seems to be particularly strong, put it in a colander and pour a cup of boiling water over the onion. This will tame the flavor a bit.
- Feta cheese — Either a chunk or crumbles
- Fresh basil
- Red wine vinegar — See my substitution tip below
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
This salad is absolutely delicious just as the recipe is written, however it’s also a good base for creating other delicious dishes. You may be interested in trying one of these tasty variations:
- Make a Cucumber Tomato Feta PANZANELLA Salad by tossing in about 3 cups of toasted Italian bread cubes. Cube an Italian loaf into 2-inch chunks and toast in the oven until golden brown. Add to the salad just before serving and sprinkle with Parmesan cheese.
- Make a GREEK Cucumber Tomato Feta Salad by adding kalamata olives and capers.
- How about a Cucumber Tomato Feta PASTA Salad? Toss in 2 cups of cooked pasta, like bowties or corkscrews, to make a delicious pasta salad.
- Mix up the cheese. Not a fan of Feta cheese? Try cubes of mozzarella instead.
What can you substitute for red wine vinegar?
Red wine vinegar is usually a staple in my pantry, but when I started making this recipe I unexpectedly ran out. What to do?!
A simple substitution for red wine vinegar is to combine equal parts of white vinegar and red wine. Dilemma solved!
- Grilled Asparagus Panzanella Salad — A panzanella salad that features grilled asparagus and a tangy red wine vinaigrette for the perfect combination of flavors.
- Espresso Caprese Salad — Topped off with a thick, velvety aged espresso-infused balsamic vinegar, this caprese salad is an indulging Summer appetizer.
- Catalina Salad — Made with FRITOS® corn chips and Kraft Catalina salad dressing, this salad is a big hit with kids and at every pot luck or picnic!
- Grilled Panzanella Skewer Salad — Nutty arugula is topped with a skewer of grilled tomatoes and multigrain croutons and dressed with a lite mustard vinaigrette.
- Greek Heirloom Tomato Salad — Use a variety of yellow, green, and red cherry tomatoes in this 5-minute summery-fresh, Greek-style salad.
- Corn and Avocado Salad — Just add cherry tomatoes, red onion, and a light Dijon vinaigrette for a fresh and easy summer side dish.
Allow Cucumber Tomato Feta Salad to marinate for a few minutes before serving, then be sure to soak up all the goodness in the bottom of the bowl with slices of crusty bread or my easy focaccia bread.
Also, add a more interest by garnishing the salad with some basil chiffonade and whole black peppercorns.
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- 2 small cucumbers, halved and sliced
- 4 medium tomatoes, cut into wedges
- 1/4 medium red onion, sliced thinly
- 1/4 cup feta cheese crumbles
- 1 tablespoon fresh basil, cut into chiffonade or minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt & freshly ground pepper to taste
- In a large shallow bowl, toss together the cucumbers, tomatoes, and red onion. Season with salt and freshly ground black pepper to taste.
- Pour equal amounts of extra-virgin olive oil and red wine vinegar over top and toss gently again.
- Sprinkle the salad with feta cheese and basil. Allow the salad to sit at room temperature for 10to 15 minutes, then serve with crusty bread.
An easy substitute for red wine vinegar is to combine equal amounts of white vinegar and red wine to create your own.
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Serving Size:4 Servings
Amount Per Serving: Calories: 123Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 169mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 3g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!