Cucumber Tomato Feta Salad — Easy Mediterranean Side Dish
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This Cucumber Tomato Feta Salad is a no-cook Mediterranean-style side dish made with crisp cucumbers, ripe tomatoes, red onion, and tangy feta cheese — all tossed in a simple olive oil and red wine vinegar dressing with fresh basil. No cooking required, no complicated technique, and ready to serve in just 15 minutes.
Sheila’s Recipe Snapshot
Growing up as a farm girl, fresh tomatoes and cucumbers were served at almost every meal during the summer harvest. I love a good tomato in any form, and I’ve developed a taste for Greek flavors, which means I add a little Feta cheese wherever I can manage.
So, there’s no way I could resist a good cucumber tomato feta salad. It has the best of both worlds — fresh vegetables and Greek-inspired flavor.
Ingredient Notes
- Cucumbers | Avoid big, thick cucumbers; choose small to medium-sized ones or English cucumbers instead. English cucumbers are a great option as the skin is more delicate and can be left on, no peeling required.
- Tomatoes | Look for the ripest, sweetest tomatoes you can find. In my area, I opt for Grainger Country homegrown tomatoes when they are available. Other times, I’ll substitute Campari or cherry tomatoes. Heirloom tomatoes will add a lovely range of colors to your plate as well.
- Red onions | Red onions add a sharp, slightly spicy bite to the salad. If the flavor feels too strong, put the slices in a colander and pour a cup of boiling water on top before adding — it tames the sharpness without losing the flavor.
- Feta cheese | Feta brings a salty, creamy tang that balances the acidity of the vinaigrette and the sweetness of ripe tomatoes. Block feta crumbled by hand has better texture and flavor than pre-crumbled.
- Fresh basil leaves | Add the basil leaves at the last minute, so they keep their fresh green color and don’t wilt too quickly in the salad dressing.
- Olive oil | Extra virgin olive oil is ideal here — it has a cleaner, more flavorful taste than refined grades and makes a noticeable difference in a simple dressing like this.
- Red wine vinegar | Red wine vinegar brings a mild, slightly fruity acidity that’s gentler than white vinegar and perfect for a light vinaigrette. If you don’t have it, white wine vinegar works as an equal substitute.
- Salt and pepper | Season to taste — but don’t skip the salt. It draws out the natural juices of the cucumbers and tomatoes and makes the whole salad more flavorful as it marinates.
Variations and Substitutions
- Make a panzanella salad. Slice an Italian loaf into 2-inch chunks (about 3 cups) and pop them in the oven until they turn golden brown. Add to the marinated veggies just before serving and sprinkle with freshly grated Parmesan cheese.
- Make it extra Greek. Add a couple handfuls of Kalamata olives and capers.
- Add some pasta. Stir in about 2 cups of cooked pasta like bowties or corkscrews.
- Mix up the cheese. Not a fan of Feta? Try cubes of mozzarella instead.
How to Make Cucumber Tomato Feta Salad
STEP 1 | Combine the vegetables
Cut everything into bite-sized pieces and season with salt and pepper.
STEP 2 | Toss with dressing
Pour oil and red wine vinegar right over the top of everything, then stir until well coated. To avoid clumping, add the basil and cheese after mixing or sprinkle it over the marinated veggies once plated.
STEP 3 | Marinate and serve
Allow the cucumber tomato feta salad to marinate for a few minutes before serving. Then, be sure to soak up all the goodness at the bottom of the bowl with slices of crusty bread or my easy focaccia.
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Recipe Success Tips
Storage Tips
- Leftover cucumber tomato feta salad can be stored in an airtight container in the refrigerator for up to 2 days — though it’s best eaten the day it’s made for optimal texture.
- To make ahead, prep the ingredients and store separately. When ready to serve, toss with the vinaigrette.
Frequently Asked Questions
This ingredient is usually a staple in my pantry, but of course, when I started preparing the Mediterranean cucumber tomato salad, I unexpectedly ran out. What to do?! Luckily, there’s a simple fix to this dilemma — combine equal parts of white vinegar and red wine.
Any sharp, serrated blade is best — the kind that looks like it has “teeth” instead of a smooth edge. The points easily pierce the outer skin so the knife can glide through the tender flesh without squishing it.
If you’re in a pinch for time, you could prep the vegetables the night before and store them in the refrigerator until you’re ready to put everything together. Keep them in separate airtight containers for best results. For best texture, dress the salad no more than 30 minutes before serving.
Looking for More Mediterranean-Inspired Recipes?
Enjoy more Mediterranean flavor with this heirloom tomato salad or my chicken kabobs with cucumber sauce. Both are a great way to use up any extra vegetables while they’re still ripe.
For more side dish recipes, check out my favorite Southern side dishes!
What to Serve With Cucumber Tomato Feta Salad
There’s plenty of acidity in every bite, so pair this Mediterranean cucumber tomato salad with something savory, like this Mediterranean Salmon, and a sweet Orange Bars for a nice contrast.
Red meat and chicken are always popular choices, but don’t forget about seafood. Enjoy alongside pita bread and hummus as a light Mediterranean spread.
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Cucumber Tomato Feta Salad
Ingredients
- 2 small cucumbers halved and sliced
- 4 medium tomatoes cut into wedges
- ¼ medium red onion sliced thinly
- ¼ 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
Instructions
- 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.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
