Cucumber Tomato Feta Salad – Creamy Greek Style

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Introduction

I make this cucumber tomato feta salad every single week during summer because it comes together in 10 minutes and tastes like something you’d order at a good Greek restaurant. The combination of crisp cucumber, juicy tomatoes, and salty crumbled feta tossed in a creamy lemon-herb dressing is so simple and so good that I never get tired of it. It works as a quick lunch, a side dish for grilled meats, or a light dinner with some warm pita on the side. If you love Greek-inspired salads, you’ll also want to try this Persian cucumber feta mint salad — it uses a similar flavor base with a beautiful Middle Eastern twist.

How to Make Cucumber Tomato Feta Salad (Quick Overview)

To make this cucumber tomato feta salad, dice cucumber and halve cherry tomatoes, then toss with red onion, kalamata olives, and crumbled feta. Whisk together a creamy lemon-oregano dressing with Greek yogurt and olive oil and pour over the salad. Ready in 10 minutes with zero cooking required.

About the Ingredients

English Cucumber

English cucumber adds cool crunch and a mild, clean flavor that’s the backbone of this cucumber tomato feta salad. No need to peel or seed it — the skin is thin and the seeds are small. Dice it into even pieces so every forkful has a good balance of ingredients. According to Healthline’s guide to cucumber nutrition, cucumbers are made up of about 96% water making them one of the most hydrating vegetables you can add to a salad.

Cherry Tomatoes

Halved cherry tomatoes add a burst of sweetness and acidity that balances the salty feta and creamy dressing in this creamy Greek cucumber tomato feta salad. Pat them dry before adding so they don’t water down the dressing.

Feta Cheese

Block feta crumbled by hand is far superior to pre-crumbled in this easy cucumber feta salad recipe — it’s creamier, less dry, and holds its shape better when tossed with the dressing. Use full-fat feta for the richest flavor.

Kalamata Olives

Kalamata olives add a briny, deeply savory note that’s a signature element of Greek-style salads. Slice them in half so you get a little olive in every bite of this cucumber tomato feta salad without them overpowering the other ingredients.

Creamy Lemon-Oregano Dressing

A quick dressing of Greek yogurt, fresh lemon juice, olive oil, dried oregano, and garlic is what makes this creamy Greek cucumber tomato feta salad stand out from a plain Greek salad. The yogurt adds a subtle creaminess that coats the vegetables beautifully without being heavy.

Tips and Tricks

Salt the diced cucumber lightly and let it sit in a colander for 5 minutes before assembling this cucumber tomato feta salad — this draws out excess moisture so the dressing stays thick and creamy rather than watery.

Add the feta last and fold it in gently rather than stirring aggressively so it stays in distinct crumbles rather than breaking down into the dressing of this easy cucumber feta salad recipe.

Make the dressing up to 3 days ahead and store in a sealed jar in the fridge — it gets even better as it sits and makes this creamy Greek cucumber tomato feta salad even faster to assemble.

Pro Tips

For extra Greek flavor, add a pinch of dried mint and a few sliced pepperoncini to this cucumber tomato feta salad — both are classic Greek salad additions that add depth without any extra prep time.

Use a microplane to grate the garlic directly into the dressing rather than mincing it — grated garlic distributes more evenly and gives a smoother, more integrated flavor throughout this easy cucumber feta salad recipe.

Let the assembled salad sit for 5-10 minutes before serving so the vegetables absorb a little of the dressing and the flavors meld together in this creamy Greek cucumber tomato feta salad.

Step-by-Step Instructions

1. Dice the English cucumber into even bite-sized pieces and place in a colander. Sprinkle lightly with salt and let sit for 5 minutes to draw out excess moisture.
2. Halve the cherry tomatoes and pat dry with a paper towel.
3. Thinly slice the red onion and soak in cold water for 5 minutes to mellow the sharpness.
4. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper until smooth and creamy.
5. Pat the cucumber dry and add to a large bowl along with the cherry tomatoes, drained red onion, and halved kalamata olives.
6. Pour the creamy dressing over the salad and toss gently to coat everything evenly.
7. Add the crumbled feta on top and fold in gently.
8. Taste and adjust seasoning — add more lemon juice, oregano, or salt as needed.
9. Let sit for 5-10 minutes before serving for the best flavor.

Variations

For a heartier version of this cucumber tomato feta salad, add a can of drained chickpeas or a cup of cooked farro for extra protein and fiber.

If you want a classic non-creamy Greek dressing, skip the Greek yogurt and use straight olive oil and lemon juice for a lighter, more traditional version of this easy cucumber feta salad recipe.

For a watermelon version, add cubed seedless watermelon alongside the cucumber — the combination of watermelon, tomato, feta, and mint is a stunning summer twist on this creamy Greek cucumber tomato feta salad.

Add sliced grilled chicken on top to turn this salad into a full high-protein meal that meal preps beautifully for the week.

For a roasted pepper version, add sliced jarred roasted red peppers for a sweet, smoky depth that pairs beautifully with the feta and olives in this cucumber tomato feta salad.

How to Store

This cucumber tomato feta salad is best eaten the day it’s made — the cucumbers and tomatoes release moisture over time and the dressing can thin out.

If meal prepping, store the dressing separately and keep the salted, drained cucumber and tomatoes in a separate container in the fridge for up to 2 days. Assemble and dress right before eating.

Leftover dressed salad keeps in the fridge for up to 1 day — give it a quick stir and a fresh squeeze of lemon before serving to brighten it back up.

Frequently Asked Questions

Can I use regular cucumber instead of English cucumber?

Yes, just peel and deseed a regular garden cucumber first since the skin can be tough and the seeds watery in this cucumber tomato feta salad.

Can I make this salad ahead of time?

You can prep all the components up to 2 days ahead but dress this creamy Greek cucumber tomato feta salad right before serving to keep everything crisp and fresh.

Is this salad good for meal prep?

Yes — store the components and dressing separately and assemble fresh each day for the best texture in this easy cucumber feta salad recipe.

Can I skip the Greek yogurt in the dressing?

Yes, use straight olive oil and lemon juice for a classic vinaigrette-style dressing on this cucumber tomato feta salad instead of the creamy version.

What protein can I add to make this a full meal?

Grilled chicken, shrimp, or a can of chickpeas all work great on top of this creamy Greek cucumber tomato feta salad to make it a more substantial lunch or dinner.

What can I serve with this salad?

This cucumber tomato feta salad pairs beautifully alongside our garlic scape hummus and warm pita bread for a fresh, light Mediterranean-inspired spread.

Creamy Cucumber Tomato Feta Salad Greek Style

A fresh, creamy Greek-style cucumber tomato feta salad with kalamata olives and a tangy lemon-oregano dressing. Ready in 10 minutes with no cooking required.

Print Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 175

Ingredients Equipment Method Notes

Ingredients

For the Salad

• 1 English cucumber diced into bite-sized pieces
• 1.5 cups cherry tomatoes halved and patted dry
• 1/4 red onion thinly sliced
• 1/2 cup kalamata olives halved
• 1/2 cup feta cheese crumbled from a block

For the Creamy Lemon Dressing

• 3 tbsp Greek yogurt full-fat
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 clove garlic minced or grated
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Equipment

• Large bowl
• Small bowl for dressing
• Whisk

Method

1. Dice the English cucumber into even bite-sized pieces and place in a colander. Sprinkle lightly with salt and let sit for 5 minutes.
2. Halve the cherry tomatoes and pat dry with a paper towel.
3. Thinly slice the red onion and soak in cold water for 5 minutes to mellow the sharpness.
4. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper until smooth.
5. Pat the cucumber dry and add to a large bowl along with the cherry tomatoes, drained red onion, and halved kalamata olives.
6. Pour the creamy dressing over the salad and toss gently to coat everything evenly.
7. Add the crumbled feta on top and fold in gently.
8. Taste and adjust seasoning, then let sit for 5-10 minutes before serving.

Notes

Salt the cucumber and let drain for 5 minutes before assembling to prevent a watery dressing. Fold feta in gently at the end to keep it in distinct crumbles.

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