Print

Fresh 5-Ingredient Greek Cucumber Tomato Feta Salad

Greek cucumber tomato feta salad - featured image

A simple, refreshing Greek salad combining crisp cucumbers, juicy tomatoes, creamy feta, olive oil, and oregano for a quick and flavorful summer side.

Ingredients

Scale
  • 2 medium Persian or English cucumbers, peeled if desired, cut into bite-sized chunks
  • 3 ripe Roma or vine-ripened tomatoes, chopped
  • 4 oz (113 g) block feta cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Optional: pinch of sea salt and freshly cracked black pepper to taste

Instructions

  1. Wash and dry all produce: rinse cucumbers and tomatoes under cold water and pat dry with a clean towel to avoid watery salad.
  2. Chop the cucumbers: cut each cucumber in half lengthwise, then slice into ½-inch thick chunks.
  3. Cut the tomatoes: remove the tomato stems and chop into roughly 1-inch pieces.
  4. Combine in a bowl: add cucumbers and tomatoes to a mixing bowl and sprinkle dried oregano evenly over the top.
  5. Add the olive oil: drizzle 3 tablespoons of extra virgin olive oil over the vegetables and toss gently to coat evenly without crushing the tomatoes.
  6. Season lightly: taste the mixture and add a pinch of sea salt and cracked black pepper if desired.
  7. Top with feta: crumble 4 oz of feta cheese over the salad and give one last gentle toss to distribute.
  8. Rest briefly: let the salad sit at room temperature for about 10 minutes before serving to allow flavors to mingle.

Notes

If tomatoes are very juicy, drain excess liquid before tossing to avoid sogginess. Letting the salad rest for 10 minutes enhances flavor. Use block feta and crumble yourself for best texture. Avoid overdressing with olive oil to keep vegetables crisp. Best eaten within 24 hours and served chilled or at room temperature.

Nutrition

Keywords: Greek salad, cucumber salad, tomato salad, feta cheese, Mediterranean salad, easy salad, summer salad, 5-ingredient salad