This Cucumber Tomato Feta Cheese Salad is quick and easy to make, using just a handful of ingredients you can find all year round. It is fresh and simple, and it’s one of those salads you can put together without much thought. It works well when you want something light and healthy, but still delicious.
Crisp cucumbers, juicy tomatoes, and salty feta are mixed with olive oil and herbs for a clean, Mediterranean-style flavour. The salad is light, yet filling enough to serve alongside many main dishes.
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It pairs well with grilled meat dishes such as Urfa Kebab - Turkish Ground Lamb Kebab and Chicken Kofta, or rice-based meals such as Ankara Tava - Turkish Lamb and Rice or Mujadara - Lebanese Lentils and Rice. You can also serve it with Biberli Ekmek - Turkish Pepper Bread for a simple meal.
You can prep the ingredients ahead of time and toss everything together right before serving. It fits just as easily into a warm summer meal as it does into cooler days when you want something fresh on the table.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cucumber - You can use a large cucumber if you can't find mini Persian cucumbers. For large cucumbers, I usually remove the seeds before cutting them.
- Tomatoes - You can use any firm, salad tomatoes you have in hand.
- Feta - Crumbled, or cut into cubes. I highly recommend using a good-quality full-fat Feta cheese for the best flavor.
- Olive oil - Use a good quality extra virgin olive oil for the best results.
- Red onion - I like using red onion for its colour and strong flavor. You can use brown onion or omit it.
- Fresh herbs - I add fresh herbs such as parsley, dill, mint, or chives to add flavor and brightness to salads.
- Vinegar - White wine vinegar or apple cider vinegar works perfectly, but you can also use red wine vinegar.
How to Make Cucumber Tomato Feta Cheese Salad
Start by washing the cucumbers and tomatoes well. Cut the cucumbers into evenly sized pieces so they mix nicely with the tomatoes. If the cucumbers have very thick skin or large seeds, you can peel them partially or scoop out the seeds, though this is not required.
Cut the tomatoes into chunks that are similar in size to the cucumber pieces. Add both to a large mixing bowl.
Slice the red onion, and scatter it on top of the cucumbers and tomatoes. Crumble the feta cheese over the vegetables. You can use your hands or a fork for a rough crumble, or slice it into small cubes if you prefer more defined pieces.
Drizzle the olive oil and lemon juice or vinegar over the salad. Add chopped fresh herbs if using. Season with salt and black pepper, keeping in mind that feta already adds saltiness. Gently toss everything together until the vegetables and cheese are evenly coated.
Alternatively, you can drizzle the Cucumber Tomato Feta Cheese Salad with this Healthy Mediterranean Salad Dressing.
Give the salad one last gentle mix and taste. Adjust seasoning if needed, then serve right away or let it rest briefly before serving.
Recipe Tips From the Chef
- As with any fresh salad, use the best and freshest ingredients you can get. Always use extra virgin olive oil and freshly squeezed lemon juice for the dressing.
- Use block feta instead of pre-crumbled if possible, as it has a better texture and flavor.
- If tomatoes are very juicy, remove some seeds to prevent excess liquid in the bowl.
- Don't prepare this salad too much in advance, as it will lose its crunch and it will get soggy. Prepare only as much as you need, as the leftovers won't keep well.
- Chill the salad for 10–15 minutes before serving if you like it cold and extra refreshing.
Serving Ideas
Cucumber, tomato, and feta cheese salad works well with many meals. It is a great side dish for Hamsi Tava - Crispy Fried Anchovies, or Baked Lamb Chops - Firinda Kuzu Pirzola, and it pairs nicely with Mediterranean Roasted Vegetables, or Turkish Lahmacun.
It can also be served alongside Tomato Rice Pilaf - Domatesli Pilav, or Turkish Egg Noodles - Erişte Pasta.
For lighter meals, this salad can stand on its own with some warm flatbread (Bazlama is my favorite) on the side. It also fits well on a shared table as part of a larger spread, especially with other small plates and dips.
Storage Instructions
This salad is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Over time, the vegetables will release liquid and the feta will soften, so the texture will change slightly.
Recipe FAQs
No, peeling is optional. Leaving the skin on adds color and crunch, especially if the cucumbers are fresh and thin-skinned.
Most tomatoes work well. Cherry tomatoes, vine tomatoes, or Roma tomatoes are all good options. Use what looks freshest.
Yes, you can chop the vegetables and store them separately from the dressing and feta. Combine everything shortly before serving for the best texture.
Related Recipes
For more fresh, healthy, and delicious salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious, healthy, and colourful Cucumber Tomato Feta Cheese Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Cucumber Tomato Feta Cheese Salad
Equipment
Ingredients
- 2 medium tomatoes (cut into cubes)
- 3 small Persian or Turkish cucumber (cut into cubes)
- ½ red onion (finely sliced)
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped parsley
- 1 ½ oz crumbled feta cheese (40 grams)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ tablespoon white wine vinegar or apple cider vinegar
Instructions
- Start by washing the cucumbers and tomatoes well.
- Cut the cucumbers into evenly sized pieces so they mix nicely with the tomatoes. If the cucumbers have very thick skin or large seeds, you can peel them partially or scoop out the seeds, though this is not required.
- Cut the tomatoes into chunks that are similar in size to the cucumber pieces. Add both to a large mixing bowl.
- Slice the red onion, and scatter it on top of the cucumbers and tomatoes.
- Crumble the feta cheese over the vegetables. You can use your hands or a fork for a rough crumble, or slice it into small cubes if you prefer more defined pieces.
- Drizzle the olive oil, lemon juice, and vinegar over the salad. Season with salt and black pepper, keeping in mind that feta already adds saltiness. Gently toss everything together until the vegetables and cheese are evenly coated.
- Finish by adding chopped fresh herbs if using. Give the salad one last gentle mix and taste. Adjust seasoning if needed, then serve right away or let it rest briefly before serving.
Notes
- As with any fresh salad, use the best and freshest ingredients you can get. Always use extra virgin olive oil and freshly squeezed lemon juice for the dressing.
- Use block feta instead of pre-crumbled if possible, as it has a better texture and flavor.
- If tomatoes are very juicy, remove some seeds to prevent excess liquid in the bowl.
- Don't prepare this salad too much in advance, as it will lose its crunch and it will get soggy. Prepare only as much as you need, as the leftovers won't keep well.<
- Chill the salad for 10–15 minutes before serving if you like it cold and extra refreshing.
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