Cucumber Tomato Feta Salad Easy No Cook Recipe
Cucumber Tomato Feta Salad is a crisp, juicy, Mediterranean-inspired salad made with cucumber, tomatoes, feta, herbs, and a bright lemon-olive oil dressing. It is creamy, crunchy, colorful, and perfect as a quick side dish or fresh summer meal addition.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Large spoon
Ingredients
- 1 large English cucumber diced
- 2 cups cherry or grape tomatoes halved
- 3/4 cup crumbled feta cheese
- 1/4 cup red onion thinly sliced or finely diced
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh dill or fresh mint chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove finely grated or minced
- 1 teaspoon dried oregano
- 1/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
Optional Ingredients
- 1 cup diced bell pepper
- 1 cup rinsed and drained chickpeas
- 1/3 cup sliced olives
- 1 medium avocado diced
- 1 to 1 1/2 cups cooled cooked grains
- 2 cups chopped romaine
Instructions
- Wash the cucumber, tomatoes, and herbs. Dry them well.
- Dice the cucumber into bite-size pieces.
- Halve the cherry or grape tomatoes.
- Slice or dice the red onion and chop the herbs.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper.
- Add cucumber, tomatoes, red onion, and herbs to a large mixing bowl.
- Pour the dressing over the vegetables and toss gently until lightly coated.
- Fold in the crumbled feta.
- Taste and adjust with a small pinch of salt, extra lemon juice, or pepper if needed.
- Let the salad rest for 5 to 10 minutes before serving.
- Serve fresh, with extra herbs or feta on top if desired.
Notes
For the best texture, add the dressing and feta shortly before serving. This helps keep the cucumbers crisp and prevents the tomatoes from releasing too much liquid.