I’m pretty sure this is the recipe I reach for first on hot summer days, the one that disappears in minutes at my house and somehow tastes even brighter the day after. It’s a little treasure you can toss together in under ten minutes, and yet it feels like a celebration of olive oil, lemon, and sunshine. There’s something about the crisp cucumber, the juicy tomatoes, and that kiss of feta that makes every bite feel like a memory you want to replay. If you’ve ever made a simple Greek salad but craved something even lighter and crisper, this is the version that will become your go-to. Think of Greek Cucumber tomato salad as the breezy cousin of the traditional Greek salad—still proudly Mediterranean, but more about refreshing crunch than heavy toppings. I’ve compared it to a classic summer bruschetta topping with salad vibes — it scratches a similar itch, but it’s cooler, cleaner, and hands-off. This one’s a lifesaver on busy nights, and my kids actually ask for seconds after the first bite.
What is Greek Cucumber Tomato Salad?
Think of Greek Cucumber Tomato Salad as a bright, no-cook dish built on the simplest, freshest ingredients: cucumber, tomato, red onion, olives, and feta, all dressed in olive oil, lemon juice, oregano, and a pinch of salt. It’s essentially a crisp, herb-flecked relish that you can customize with whatever you have on hand. The name is fairly descriptive: it’s a salad inspired by Greek flavors, where cucumber and tomato take center stage, a few briny olives offer pops of salt, and feta provides that creamy, tangy note. It’s the kind of dish you assemble in minutes, chill briefly if you’ve got the time, and serve with crusty bread or alongside grilled everything. In my kitchen, this is what I reach for when I want something satisfying, fast, and deeply comforting without heating up the house. The lemony dressing brightens every bite, and the oregano whispers through like a summer breeze.
How do I make Greek cucumber tomato salad?
Quick Overview
In just a few minutes, you’ll chop a few fresh veggies, crumble some feta, whisk a bright dressing, and toss everything together. The beauty is in the texture contrast and the way the flavors bloom after a short rest. You don’t need any cooking here—just a trusty knife, a board, a bowl, and good olive oil. The result is crisp, zippy, and utterly satisfying. This method keeps things simple: high-quality produce, minimal fuss, maximum flavor. If you’re feeding a crowd or a weeknight family dinner, you’ll be amazed at how little effort yields so much sunshine on a plate. Greek Cucumber Tomato Salad is the kind of recipe that tastes like a warm hug in a bowl—the kind you’ll reach for again and again.
Ingredients
For the main salad base:
– 2 large cucumbers, peeled if you like, seeded and diced into bite-sized pieces
– 4 cups cherry tomatoes or 2 large tomatoes, chopped into chunks
– 1 small red onion, thinly sliced or finely diced
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup feta cheese, crumbled
For the Dressing:
– 3 tablespoons extra-virgin olive oil, plus a little extra if needed
– 1-2 tablespoons fresh lemon juice (taste and adjust) or to taste
– 1 teaspoon red wine vinegar (optional, for a touch of tang)
– 1/2 teaspoon dried oregano (or 1 teaspoon fresh, minced)
– Salt and freshly ground Black Pepper, to taste
For the Optional Add-Ins / Variations:
– A pinch of capers for extra brininess or a handful of chopped fresh dill or mint for a herby lift
– A few croutons or a sprinkle of toasted pine nuts for crunch, if serving as a bigger salad bowl
– A drizzle of honey or a tiny pinch of sugar if your tomatoes are particularly sharp
For the Glaze (a light drizzle you can use as a finishing touch):
– 1 tablespoon extra-virgin olive oil mixed with 1 teaspoon lemon juice and a pinch of salt and pepper
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
No oven here, so there’s no pan to preheat for this salad. Instead, clear a wide cutting board, wash your veggies, and get your bowls ready. If you’re planning to serve this later, you can chill the dressing and the chopped components separately until you’re ready to assemble. I always make this right before dinner or in the morning for a quick lunch, and I love starting with everything clean and ready to go—the crunch feels even better that way.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the oregano with a pinch of salt and pepper. This is your flavor compass for the dressing. A quick whisk ensures the oregano is evenly distributed so you don’t end up with clumps in the bottom of the bowl.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the olive oil, lemon juice, and red wine vinegar if you’re using it. Taste at this stage—this is your chance to calibrate the brightness. If your lemons are especially zippy, you might want to back off on the lemon juice a touch.
Step 4: Combine
Throw the cucumbers, tomatoes, red onion, olives, and feta into a large mixing bowl. Drizzle on the dressing and toss gently but thoroughly so every piece gets a little glimmer of the bright dressing, but nothing gets mushy.
Step 5: Prepare Filling
The feta acts as the “filling” here in many bites—crumble it over the top and fold in a few gentle folds so you don’t break the feta too finely. If you’re using extra add-ins like dill or mint, fold them in now so the herbs wake up with the other flavors. The goal is to keep some feta visible on the surface for those little salty pockets in every bite.
Step 6: Layer & Swirl
There’s no need for complicated layering, but a light swirl as you toss helps distribute feta and olives so every forkful has a pop of briny flavor. If you want a more dramatic presentation, you can arrange the cucumber and tomato in alternating rings or sections, then scatter feta and olives over the top for a pretty, gallery-worthy look.
Step 7: Bake
Skip baking. If you’re feeling adventurous, a quick char on cucumber slices could add a smoky note, but it’s absolutely delicious straight from the bowl. This is one of those salads that shines best when it’s fresh and bright, so aim to serve soon after you’ve dressed it.
Step 8: Cool & Glaze
Let it sit for about 5 to 15 minutes if you have the time; the dressing will loosen up a touch and the flavors will mingle, making every bite more balanced. If you’re using the glaze, drizzle the lemon-olive oil finishing glaze just before serving to give a glossy, inviting finish and a final citrus pop.
Step 9: Slice & Serve
Serve in shallow bowls or a large platter so that the feta is visible and inviting. A loaf of warm, crusty bread on the side is perfect for mopping up any sweet, bright liquid that collects in the bottom of the bowl. If you’re serving this at a potluck, keep the dressing a touch lighter and pat the feta into a few decorative crumbles on top for that instant “wow.”
What to Serve It With
Greek Cucumber Tomato Salad isn’t shy about playing nice with a lot of dishes. It’s the perfect companion to grilled meats and fish, but it also stands proudly on its own as a light lunch. Here are some ideas to get you inspired:
For Breakfast: A bright, citrusy kick to wake up your morning. Pair a small bowl with a poached egg and a stack of warm pita for a Mediterranean-inspired brunch. The crisp cucumbers and feta balance the richness of eggs beautifully, and a light coffee on the side makes everything feel right in the world.
For Brunch: Serve this salad as part of a bigger spread with grilled halloumi, herb flatbreads, and a pitcher of iced tea or sparkling water with lemon. It’s a clean, refreshing counterpoint to richer brunch staples.
As Dessert: This is not dessert, but hear me out: a tiny bowl of this fresh salad with a dollop of yogurt and a drizzle of honey can be a surprisingly pleasant palate cleanser after a heavy main dish. It’s all about balance—bright and cleansing at the end of a meal.
For Cozy Snacks: Make a little “salad board” with cucumber tomato salad, toasted nuts, olives, and a small bowl of olive oil and lemon for dipping. It doubles as a quick, casual gathering bite and something you can assemble while catching up with a friend.
My family loves this as a go-to light side for weeknight meals. The bright, crisp flavor feels like a vacation in a bowl. If you’re curious about how Greek flavors translate into something heartier, check out my Greek Chickpea Salad for a more substantial, protein-packed option that still keeps that fresh, sunny spirit. And if you’re after a cooling, yogurt-based accompaniment, a quick cucumber-yogurt salad is a perfect companion to this dish.
Top Tips for Perfecting Your Greek Cucumber Tomato Salad
These little touches will help you nail it every time:
Zucchini Prep: If you want to mix zucchini into the salad for extra crunch, shave thin ribbons or small dice the zucchini and pat dry to remove excess moisture. You don’t need to peel the cucumber, but zucchini skin can be a touch bitter for some; taste as you go and adjust. The goal is a crisp, fresh bite, not a soggy mess. I often drop in a few cucumber ribbons and call it a day for texture variety.
Mixing Advice: Don’t overwork the salad once you’ve added the dressing. Lightly toss and then rest for 5–10 minutes. You’ll see the dressing emulsify and coat each piece without causing the vegetables to shed too much moisture. If you’re serving later, keep the dressing separate and combine right before serving to preserve crunch.
Swirl Customization: When you’re plating, aim for small pockets of feta and olives scattered rather than all in one place. A few intentional crumbles here and there create visual appeal and ensure every bite has that salty, tangy pop.
Ingredient Swaps: Swap olives for artichoke hearts or add capers for brine. If you’re dairy-free, crumble a bit of marinated tofu feta or use roasted chickpeas for crunch and saltiness. For a vegan version, skip the feta or use a plant-based feta. If you’re not a fan of raw onion, soak the sliced onion in cold water for 10 minutes and pat dry to mellow sharpness.
Baking Tips: Not applicable here, but if you’re ever tempted to toast the olives or lightly char cucumber slices for a different texture, do it on a hot grill pan for just 1–2 minutes per side. It adds a smoky edge without much effort, and you’ll still be able to keep the fresh punch of lemon and oregano front and center.
Glaze Variations: The glaze is optional but delightful. Try a drizzle of lemon-olive oil with a whisper of honey for a touch of sweetness that plays against the acidity of the tomatoes. If you’re serving this with heavier mains, a more robust glaze with a splash of red wine vinegar can bring harmony to the plate.
Lessons Learned: I’ve learned that the salad tastes better when you let the ingredients guide you. If your cucumbers are extra watery, salt them lightly and let them drain for 5 minutes before dressing; a quick pat dry with a clean towel removes excess moisture and keeps the salad crisp rather than mushy. Fresh oregano makes a huge difference; if you don’t have it, a light sprinkle of dried oregano can still carry the Mediterranean mood—just don’t overdo it.
Storing and Reheating Tips
This salad shines best when fresh, but you can make it ahead and keep it for a short while—just follow these tips to preserve texture and brightness:
Room Temperature: It’s best enjoyed the day you make it. If you must store, keep it covered and refrigerate for up to 2 hours at room temperature maximum, but note the cucumbers may release moisture after long periods.
Refrigerator Storage: Transfer to an airtight container and refrigerate for up to 2 days. Keep the dressing separate if you can; combine just before serving to maintain the crispness of the cucumbers.
Freezer Instructions: This salad doesn’t freeze well, especially the cucumber and tomato components. For best texture and taste, enjoy fresh and skip freezing. If you have leftovers after a party, consider turning them into a quick pasta toss the next day rather than freezing.
Glaze Timing Advice: If you want to glaze, do it right before serving. A pre-mixed glaze can be added in small amounts right before you plate, so the salad stays vibrant and not heavy in the fridge.
In my kitchen, this Greek Cucumber Tomato Salad remains a reliable friend: it travels well to potlucks, brightens weeknight dinners, and somehow tastes like a little summer weather in a bowl no matter what time of year it is. If you’re craving more Mediterranean-inspired freshness, you might enjoy my quick Greek Chickpea Salad or a cucumber-yogurt side that echoes the same sunny mood. Either way, you’ll have a keeper in your repertoire.
Frequently Asked Questions
Final Thoughts
If you’re looking for something that feels simultaneously casual and special, this Greek Cucumber Tomato Salad is it. It’s a dish I come back to again and again because it’s forgiving, refreshing, and endlessly adaptable. It travels well, it pairs with almost everything, and it makes a weeknight dinner feel like a small celebration. The simplest pleasures—crisp cucumbers, juicy tomatoes, crumbly feta, a lemony kiss, and a drizzle of olive oil—add up to something that feels bright and comforting at the same time. I hope you try it and that it becomes part of your own family routine. If you make any tweaks—more herbs, a different olive, a dash of mint—tell me about it in the comments. I’d love to hear what you swap in and how it turns out. Happy cooking, and may this dish bring a little more sunshine to your table tonight!
Greek Cucumber Tomato Salad
Ingredients
Main Ingredients
- 2 large cucumbers peeled, seeded, and chopped
- 2 cups cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 4 oz feta cheese crumbled
- 0.5 cup kalamata olives pitted
Dressing Ingredients
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large bowl, combine the chopped cucumbers, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and pitted kalamata olives.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or let it chill for about 30 minutes to allow the flavors to meld.
Notes
Featured Comments
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