Fresh Tomato, Cucumber & Feta Salad with Lemon Herb Dressing

The best tomato, cucumber and feta salad — quick, fresh, light, crunchy, and full of flavor. This chopped salad is simple to prepare and wonderfully addictive, making it an ideal side for summer meals and barbecues.

Try our Strawberry Shortcake!

Tomato Cucumber Feta Salad

This salad is all about fresh ingredients and a simple dressing. Start by chopping the vegetables and herbs so they’re ready to mix.

In a large bowl combine the halved tomatoes, sliced cucumbers, thinly sliced shallot, and the chopped herbs.

Whisk together olive oil, white wine vinegar (or red wine vinegar if you prefer), kosher salt, and freshly ground black pepper in a small bowl.

Pour the dressing over the vegetables and toss gently to coat everything evenly.

Cube the feta into roughly 1/2-inch pieces and fold it into the salad gently. Avoid using fully crumbled feta — firmer cubes give a better salty bite and hold up well in the mix.

Look at the vibrant colors: grape tomatoes, cucumber, feta, and fresh herbs create a beautiful plate. Cherry tomatoes work equally well if that’s what you have.

Baby cucumbers are my preference because they’re the perfect size, have fewer seeds, and don’t need peeling, but any cucumber will do.

Red onions or scallions can replace shallots if needed. We prefer the mild, subtle flavor of shallots here; red onions can be stronger and sometimes overpower the salad.

Try our popular Greek Salad!

We make this tomato-cucumber-feta salad all summer long — it’s an easy, bright side dish for grilled meats and casual gatherings.

Check out our Shrimp Salad!

Taste and adjust seasoning with salt and pepper if needed, and serve at room temperature for best flavor. Note that tomatoes tend to soften after sitting in oil and vinegar, so the salad is best eaten soon after assembling. If you have fewer people, the recipe can be easily halved.

Cucumber Tomato Feta Salad Recipe

Tomato Cucumber Feta Salad

A quick, fresh, light, crunchy, flavorful and addictive salad — perfect for warm weather.

5 from 3 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: 6

Calories: 216kcal

Author: Don’t Sweat The Recipe

Ingredients

2 pints grape tomatoes, cut in half
3 baby cucumbers, sliced
1/2 medium shallot, sliced thin
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound feta cheese, cubed

Instructions

Place the tomatoes, cucumbers, shallots, and herbs in a large bowl.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
Toss the dressing with the vegetables until evenly coated.
Dice the feta into 1/2-inch cubes, keeping it as intact as possible. Gently fold the feta into the salad.
Serve at room temperature.

Nutrition

Recipe inspired by BarefootContessa.