Cucumber Tomato Feta Cheese Salad

5 from 1 vote

This Cucumber Tomato Feta Cheese Salad is quick and easy to make, using just a handful of ingredients you can find all year round.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean, Turkish

Diet: Gluten Free, Halal, Low Calorie, Vegan, Vegetarian

Servings: people

Calories: 167kcal

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.

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.