This Greek cucumber tomato feta salad is packed with flavor. Chunks of fresh vegetables in a fresh vinaigrette are quick to make and delicious as well.
The colorful mini peppers and red onion slivers provide a wonderful crunch that pairs with juicy tomatoes and crisp cucumbers. And the feta takes this salad over the top.
You can quickly chop the ingredients and then toss with a simple vinaigrette at the last minute to bring this salad to the table in less than 20 minutes. If you have the time, let this cucumber tomato feta salad rest for some time in the refrigerator so the tomatoes release their juices and combine with the feta and vinaigrette. I love to enjoy this salad both ways.
And it is the perfect accompaniment to Greek Lemon Chicken and Lemon Rice. The addition of soft naan bread makes this a delicious Greek feast that even the pickiest eater would enjoy!
Basic Ingredients for Cucumber Tomato Feta Salad
You can customize this salad in many ways, adding olives, capers, and other fresh herbs. But the base ingredients are the same: cucumbers, bell peppers, red onion, tomatoes, feta, and parsley.
Cucumber—choose English or Persian cucumbers. You want a variety with small seeds and a thin diameter so the chunks hold together. A medium English cucumber (about 14” long) will yield about 1-1/2 cups of medium chunks. You will need 2-3 Persian cucumbers to yield the same amount. You can peel or leave the skin on the vegetable for this salad according to your preference.
Bell Peppers—I like to use mini bell peppers for this salad since the flesh is thinner and you can mix yellow, red, and orange peppers. Remove the top and seeds from the mini peppers and then chop them into 1/2” – 1” pieces. You will need 4-5 mini peppers to yield 1-1/2 cups of medium-diced pieces.
Tomatoes—Choose heirloom or tomatoes on the vine tomatoes for best taste. I also really like the dark flesh of Kumato tomatoes which have a firm texture with a rich sweet tomato flavor profile. They are smallish in size, and often sold in a plastic sleeve. Plan on 3-4 Kumato tomatoes diced to yield 2 cups.
Feta—You can use crumbled feta or whole feta that you crumble yourself. For this salad, I prefer the firm feta that can be broken into medium-size chunks. The feta will discolor as it soaks up the vinaigrette and tomato juices. This is a worthwhile tradeoff in my opinion.
Parsley—This fresh herb is a must, plan on at least 1/2 bunch minced to yield 1/2 cup minced parsley. I usually add minced mint and dill into this salad.
Simple Greek Vinaigrette
This vinaigrette features the basic flavors of Greek cuisine. Start with the zest and juice of 2 lemons, 2-3 cloves of garlic minced, white wine vinegar, and a splash of balsamic vinegar as well. 1 teaspoon dried oregano or even better, use Greek seasoning, a touch of honey, and olive oil. Stir well to emulsify and finish with a large dash of kosher salt and black pepper.
This is such a simple vinaigrette and tastes wonderful, that I use it on other salads as well. Try it on lettuce with your choice of ingredients that are also in this salad for a bonus salad recipe.
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Cucumber Tomato Feta Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: fresh
- Cuisine: Greek
Description
This Greek cucumber tomato feta salad is packed with flavor. Chunks of fresh vegetables in a fresh vinaigrette are quick to make and delicious as well.
Ingredients
- 1 English cucumber (or 2–3 Persian cumbers) cut into medium chunks, about 1-1/2 cups
- 4–5 Mini bell peppers, remove the top and seeds, and cut into medium chunks, about 1–1/2 cups
- 3–4 Kumato Tomatoes, cut into medium chunks, about 1–1/2 cups
- 1/2 red onion, peeled and sliced into chunks, about 1 cup
- 1/2 bunch fresh parsley, minced, (about 1/2 cup)
- 3 ounces Feta, broken into medium chunks, about 3/4 cup (or to taste)
Simple Greek Vinaigrette
- 3 cloves garlic minced, about 1 tablespoon
- 2 lemons, remove zest before slicing and juicing, (1/4 cup fresh lemon juice and 2 tablespoons lemon zest)
- 1–1/2 tablespoon white wine vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons Greek seasoning or 1–1/2 teaspoon dried oregano and 1/2 teaspoon Italian seasoning
- 1/2 teaspoon honey
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Make the simple Greek Vinaigrette in a small bowl add the zest and juice of 2 lemons, minced garlic, white wine vinegar, balsamic vinegar, and Greek Seasoning. Whisk in the honey, then slowly add the olive oil whisking constantly until the dressing emulsifies, add the salt and pepper and set aside.
- În a large salad bowl, add the chopped cucumber, pepper, tomato, red onion, and parsley.
- Gently stir to combine. Drizzle in the vinaigrette and sprinkle the feta chunks on top. Carefully mix the feta into the salad and serve immediately or refrigerate to allow the flavors to meld.
Notes
You can peel or leave the skin on the cucumbers, according to your preference.
Substitute mixed cherry tomatoes cut in half for the Kumato tomatoes. Or you can use heirloom tomatoes, campri tomatoes, or even tomatoes on the vine.
This salad stores well for up to 3 days.
Customize this salad with 1 cup Kalamata olives or 1/2 cup capers.
Add additional fresh herbs like 2 tablespoons minced dill and/or 2 tablespoons minced mint.
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