Cucumber tomato salad brings together crisp cucumber, juicy tomatoes, red onion, lemon juice, balsamic vinegar, extra-virgin olive oil, feta cheese, fresh herbs, salt, and black pepper for a fresh, flavorful bite.
INGREDIENTS
- 1 large English cucumber, sliced into thin half-moons (about 2½ cups)
- 1 pound tomatoes, chopped
- ½ red onion, thinly sliced
- Juice of ½ lemon
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- 2 tablespoons crumbled feta cheese
- Chopped fresh herbs: basil, thyme, and mint (as desired)
INSTRUCTIONS
- Chop the cucumber, tomatoes, and red onion into small pieces.
- In a large bowl, combine the cucumber, tomatoes, and red onion.
- Drizzle with lemon juice, balsamic vinegar, and olive oil.
- Season with salt and pepper to taste.
- Add the crumbled feta and chopped herbs.
- Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.
FAQ
Can I make this salad ahead of time?
Yes, but for the best texture, add the feta and herbs just before serving. The vegetables can be prepped a few hours ahead.
What kind of tomatoes work best?
Heirloom, vine-ripened, or Roma tomatoes are great choices. Choose ripe, juicy tomatoes for the best flavor.
Can I substitute the herbs?
Yes. Parsley, dill, or oregano can be used if you don’t have basil, thyme, or mint.
How can I reduce the sharpness of red onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it to the salad.
Is this salad vegan?
It’s vegetarian as written. To make it vegan, omit the feta or use a dairy-free alternative.
Simple Tips for an Even Better Cucumber Tomato Feta Salad
- Use ripe, in-season tomatoes for the best taste.
- Slice the onion very thinly or soak it to soften its sharpness.
- Chill the salad for a short time before serving for a more refreshing result.
- Add salt cautiously—feta provides a salty bite.
- Turn this into a light meal by adding chickpeas, grilled chicken, or cooked quinoa.
How to Store Cucumber Tomato Salad with Feta
Store in an airtight container in the refrigerator.
For best texture, store without dressing and add it just before serving.
Keep feta separate if possible to prevent excess moisture.
Salad is best within 24 hours, but can last up to 2 days refrigerated.
Stir gently before serving and drain off any excess liquid if needed.
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Cucumber Tomato Salad with Feta 🥒
Ingredients
- 1 large English cucumber sliced into thin half-moons (about 2½ cups)
- 1 pound tomatoes chopped
- ½ red onion thinly sliced
- Juice of ½ lemon
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
- 2 tablespoons crumbled feta cheese
- Chopped fresh herbs: basil thyme, and mint (as desired)
Instructions
- Chop the cucumber, tomatoes, and red onion into small pieces.
- In a large bowl, combine the cucumber, tomatoes, and red onion.
- Drizzle with lemon juice, balsamic vinegar, and olive oil.
- Season with salt and pepper to taste.
- Add the crumbled feta and chopped herbs.
- Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.
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