Tomato Feta Cucumber Salad

Ingredients

• 1 wholeEnglish cucumber
• 225–280 g (8–10 ounces)grape or cherry tomatoes
• ½red onion
• 30 ml (2 Tablespoons)fresh lemon juice
• 30–45 ml (2–3 Tablespoons)extra-virgin olive oil
• 1garlic clove
• 30–45 ml (2–3 Tablespoons)minced fresh herbs (such as dill, cilantro, parsley or mint)
• 2.5 ml (½ teaspoon)sea salt
• 0.6 ml (⅛ teaspoon)black pepper
• 75 g (½ cup)feta cheese crumbles (optional)
• 75 g (½ cup)halved Kalamata olives (optional)

Instructions

1. 1

   Chop the vegetables

   Cut the cucumber lengthways into quarters, then chop it into 1.3 cm (½-inch) slices. Halve the tomatoes and finely chop the red onion.

2. 2

   Mix the salad

   Put all the vegetables in a large bowl. Finely grate the garlic with a microplane or mince it with a sharp knife, then add it and the remaining ingredients. Stir well.

3. 3

   Adjust the seasoning

   Taste the salad and add a little more salt or lemon juice if needed.

4. 4

   Let flavours mingle

   For the best flavour, leave the salad at room temperature for 20–30 minutes so the flavours can blend. It can be made 2–3 days ahead; add the feta just before serving. Keep it chilled in an airtight container until ready to eat.

What is tomato feta cucumber salad?

This is a fresh chopped salad built around cucumber, tomatoes and red onion, with lemon and olive oil providing a simple dressing. It draws on familiar Mediterranean-style ingredients, though the recipe does not specify a particular regional origin.

The combination works because crisp cucumber and juicy tomatoes bring contrasting textures, while herbs, garlic and lemon give the vegetables a bright, savoury lift. Feta and Kalamata olives are optional additions for a saltier, richer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 4g protein, 54g carbs, 9g fat.

The tomatoes and other vegetables provide most of the carbohydrate, while olive oil and optional olives contribute fat; feta adds some fat and protein. Pair a serving with a protein-rich main and, if you want a more filling plate, a grain or bread.

Choosing the vegetables

Cucumber: An English cucumber is a good fit for chopping into bite-sized pieces. Cut it into quarters lengthways first so the slices are easy to eat.

Tomatoes: Grape or cherry tomatoes are halved so their juices can mingle with the dressing. Choose whichever variety is available.

Getting the dressing balanced

Lemon and oil: The lemon juice gives the salad its sharp note, while extra-virgin olive oil rounds it out. The quantities allow a little flexibility, so taste before settling on the final balance.

Garlic and herbs: Finely grating or mincing the garlic helps distribute its flavour throughout the bowl. Dill, cilantro, parsley or mint are all suggested options; use one or combine them.

Cutting and mixing

Even pieces: Aim for cucumber slices and tomato halves that are comfortable to pick up with a fork. Finely chopping the onion helps its flavour spread without leaving large, sharp pieces.

Gentle mixing: Stir the ingredients until the dressing and seasonings coat the vegetables. If using feta, mix carefully to keep the crumbles intact.

Letting the flavours develop

Resting time: A 20–30-minute rest at room temperature gives the lemon, garlic and herbs time to season the vegetables. The salad is also described as suitable for making 2–3 days ahead, with feta added just before serving.

Before serving: Taste again after the rest, since the vegetables release juices as they sit. Add a little salt or lemon juice if the flavour needs adjusting.

Serving ideas

As a side: Serve the salad with a Mediterranean-inspired meal, as the recipe suggests. Its fresh, tangy flavours also make a useful contrast to richer dishes.

With the optional extras: Feta adds a creamy, salty element, while Kalamata olives bring a briny bite. Use either, both or neither according to preference.

Recipe notes & tips

• Chop the cucumber into even pieces for a salad that is easy to eat.
• Grate or mince the garlic finely so it distributes through the dressing.
• Start with the lower amount of oil and herbs, then adjust to taste.
• Add feta just before serving if preparing the salad ahead.
• Chill the salad in an airtight container if making it in advance.

Variations

• Choose your herbs: Use dill, cilantro, parsley or mint, or combine the fresh herbs you have.
• Add feta: Fold in the crumbles for a creamy, salty finish.
• Add olives: Include halved Kalamata olives for a briny note.
• Make it without extras: Leave out both feta and olives for a simpler vegetable salad.

Common mistakes to avoid

• Large garlic pieces: Grate or mince the clove finely so its flavour is distributed.
• Uneven chopping: Cut the vegetables into manageable, consistent pieces for easier serving.
• Skipping the taste: Check the salad before serving and add salt or lemon juice if it needs it.
• Adding feta too early: If making the salad ahead, wait until just before serving to add the feta.
• Leaving it unrefrigerated: Chill the salad in an airtight container when storing it for later.

How to store

Keep the salad in an airtight container in the fridge; the recipe says it can be made 2–3 days ahead. Add the feta just before serving. The recipe does not give reheating instructions; serve it chilled or allow it to come to room temperature briefly before eating.

Frequently asked questions