Cucumber Feta Salad: Crisp Greek Tomato and Herb Recipe

This cucumber feta salad combines crisp cucumber, ripe tomatoes, fresh herbs, and creamy block feta in a bright vinaigrette. Salting and draining the vegetables first keeps the finished salad fresh instead of watery.

The recipe makes 4 generous side servings. Prepare the vegetables ahead, but dress the salad only 10 minutes before serving so the cucumbers stay crisp and the feta keeps its shape.

Cucumber Feta Salad Ingredients and Yield

• Cucumbers: 2 large English cucumbers, about 1 pound or 450 grams
• Tomatoes: 1 pint cherry or grape tomatoes, about 300 grams, or 3 medium ripe tomatoes
• Red onion: 1/2 small red onion, thinly sliced
• Feta: 6 ounces or 170 grams block feta, drained
• Fresh herbs: 1/2 cup chopped flat-leaf parsley and 1/4 cup torn mint leaves
• Olive oil: 3 tablespoons extra-virgin olive oil
• Red wine vinegar: 1 tablespoon
• Lemon juice: 1 teaspoon freshly squeezed
• Garlic: 1 small clove, finely grated
• Seasoning: 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper

The dressing uses a simple 3:1 ratio of olive oil to vinegar, with a teaspoon of lemon juice for extra brightness. Block feta is preferable to pre-crumbled feta because it stays creamy and distinct rather than dissolving into the dressing.

Cut and Season the Vegetables for a Tomato Cucumber Feta Salad

1. Cut the cucumbers lengthwise into quarters. If the centers look especially soft or seedy, scrape them out with a spoon. Slice the cucumber quarters into bite-size pieces.
2. Halve cherry tomatoes. For larger tomatoes, cut them into wedges, remove the watery cores, and cut the flesh into chunks.
3. Place the cucumber in a colander and sprinkle with a small pinch of the measured salt. Toss gently and let it drain for 10 minutes. Pat dry with a clean kitchen towel or paper towel.
4. Put the tomatoes in a separate colander or shallow bowl. Sprinkle lightly with another pinch of salt and let them drain for 5 to 10 minutes. Discard the collected liquid.
5. Thinly slice the red onion. For a milder flavor, soak it in cold water for 5 minutes, then drain and dry thoroughly.

Do not squeeze the tomatoes or press the cucumbers aggressively. The goal is to remove excess liquid while preserving the vegetables’ clean texture. Cut the feta into 1-inch cubes or break it into large, irregular pieces with your hands.

Mix the Vinaigrette for a Greek Cucumber Tomato Salad

Whisk the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, remaining salt, and black pepper in a small bowl. Continue whisking until the mixture looks slightly thickened and no oil pools heavily on top.

Taste the vinaigrette before adding it to the vegetables. It should be tangy, herby, and slightly salty. If it tastes sharp, whisk in another teaspoon of olive oil. If the vegetables taste bland, add a small splash of vinegar or a pinch of salt rather than pouring in extra dressing.

Combine and Serve: Dress 10 Minutes Before Serving

1. Place the drained cucumbers, tomatoes, red onion, parsley, and mint in a wide serving bowl.
2. Pour in about two-thirds of the vinaigrette and toss gently with a large spoon.
3. Add the feta pieces and fold carefully so they remain intact. Add more vinaigrette only if the vegetables still look dry.
4. Let the salad stand at room temperature for 10 minutes before serving. This gives the herbs and dressing time to flavor the vegetables without making them limp.

A well-made salad should have bright vegetables, visible dressing on the cut surfaces, and feta pieces that remain clearly defined. If liquid collects at the bottom before serving, lift the salad onto a clean platter with a slotted spoon and drizzle the reserved vinaigrette over the top.