Cucumber Feta Salad saved me on a busy weeknight when I had just a few minutes and a hungry family. You know those evenings when you want something fresh and bright, but you also want it to be simple and fast. This is that bowl of happiness. It’s crunchy, cool, and zippy, with creamy cheese that ties everything together. I make it year round, but it especially shines when cucumbers and tomatoes are at their best. If you’re craving a quick win today, I’ve got you covered.
Healthy cucumber tomato feta salad
This salad is the ultimate feel-good meal or side. It’s light yet satisfying, and it packs a ton of texture. Think crisp cucumbers, juicy tomatoes, briny olives, and a squeeze of lemon that wakes everything up. I love that it feels special without needing much effort or fancy tools, and it’s kind to your wallet too.
What makes it healthy
Fresh cucumbers are mostly water in the best possible way. They hydrate and keep the salad crunchy without weighing you down. Tomatoes add vitamin C and a sweet bite. Olive oil brings heart-friendly fats, and a sprinkle of feta adds protein and creamy richness. Even the little things matter here, like fresh herbs, which bring color and a clean taste.
Why this combo works
Lemon juice and olive oil create a simple dressing that lets the produce shine. The salt in the feta and olives seasons the cucumbers naturally, so you can use less extra salt. Add a little black pepper and a pinch of oregano and you’ve got a bowl that tastes like sunshine. This is also where the name really fits. It’s a bright, fresh, everyday-friendly salad that I never get tired of.
“I made this on a hot afternoon with garden cucumbers and it disappeared in about five minutes. My husband asked for it again the next day, which never happens with salad.”
When I want something I know will land, I reach for Cucumber Feta Salad. It’s reliable, cheerful, and easy to make your own with whatever is in the fridge.
Ingredients & Substitutions
Here’s what I use most weekends. I’ll also include easy swaps if you’re missing something.
- English cucumbers or Persian cucumbers: thin-skinned and crisp. Regular cucumbers work too. If the seeds are large, scoop them out.
- Cherry or grape tomatoes: sweet and low mess. Any ripe tomato is fine. Just chop and remove watery cores if needed.
- Red onion: a little goes a long way. For a milder bite, soak slices in cold water for 10 minutes.
- Feta cheese: block feta in brine tastes the best and crumbles nicely. Goat feta or cow’s milk feta both work. Use dairy free feta if needed.
- Kalamata olives or any pitted black olives: add briny depth. Green olives are great too.
- Fresh herbs: dill and parsley are my go-to. Mint is lovely for extra coolness.
- Lemon juice and extra virgin olive oil: the simple dressing that ties it all together. Red wine vinegar can replace lemon.
- Garlic: one small clove, minced. You can skip it if you prefer a gentler flavor.
- Oregano, salt, and black pepper: small but mighty seasonings.
Short on lemons or out of olives. Try a splash of apple cider vinegar or capers for that salty pop. No fresh herbs. Dried oregano plus a pinch of dried dill will still make the bowl sing. For a creamier vibe, add a spoon of plain Greek yogurt to the dressing. For extra crunch, toss in sliced radishes.
If you want to bulk it up for a full lunch, add chickpeas or cooked quinoa. Grilled chicken or shrimp make it dinner worthy. I’ve even added avocado when I needed something more filling. It’s that flexible.
How to make cucumber salad
Good news. This is as easy as slice, mix, and eat. Here’s my game plan to keep the texture crisp and the flavor balanced.
- Prep the cucumbers: Slice the cucumbers into half moons about a quarter inch thick. If they’re very seedy, use a spoon to scrape out the centers before slicing.
- Salt lightly: Sprinkle a small pinch of salt over the cucumbers and let them sit while you chop everything else. This pulls a bit of water so the salad doesn’t get soggy.
- Chop the rest: Halve the tomatoes. Thinly slice the red onion. Roughly chop the olives and herbs. Keep the pieces bite-size for easy scooping.
- Make the dressing: In a small bowl, whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, a pinch of oregano, salt, and pepper. Taste and adjust. You want bright and balanced.
- Combine: In a large bowl, add cucumbers, tomatoes, onion, and olives. Pour on the dressing and toss gently. Crumble in the feta last so it stays a little chunky.
- Finish with herbs: Sprinkle dill and parsley over the top. Give it a final toss, then taste. Add a drizzle more olive oil or lemon if it needs it.
- Serve: You can eat it right away, but 10 to 15 minutes of rest lets the flavors mingle. I often make it while setting the table and it’s perfect by the time we sit.
That’s it. Simple and quick. This is the step where I usually say out loud, Cucumber Feta Salad for the win, because it feels a bit like a magic trick every time.
Tips & Tricks
Keep it crisp
Use firm cucumbers and don’t over-salt. A light sprinkle is enough to pull a little water without making them limp. If you’re prepping ahead, keep the dressing separate until just before serving.
Balance the flavor
Feta is salty, so taste before adding more salt. If the salad tastes flat, add another squeeze of lemon or a small pinch of sugar to round it out. It’s amazing how a tiny tweak can wake up the whole bowl.
Boost the brightness
Grate a little lemon zest into the dressing. It adds a more sunny citrus note without extra sourness. Fresh herbs are key too. A handful of dill or mint makes it taste like summer. I also love a crack of pepper on top for a gentle kick.
Make it your own
Swap olives for capers, add crunchy peppers, or toss in cooked farro if you’re feeding a crowd. If you want creamier dressing, whisk in a spoon of Greek yogurt. For more heat, add a tiny pinch of red pepper flakes. Whatever you do, keep the focus on fresh ingredients and the clean, crisp base of Cucumber Feta Salad.
How to Store Cucumber Feta Salad
Store leftovers in a lidded container in the fridge. If you know you’ll have leftovers, keep the dressing in a separate jar and toss right before serving to maintain crunch. Once dressed, the salad is best within 24 hours, though it’s still tasty up to 2 days. I don’t recommend freezing, as cucumbers lose their texture.
For lunch boxes, layer cucumbers and tomatoes at the bottom, then feta and herbs on top, with dressing in a small container on the side. When you’re ready to eat, shake the dressing, pour it in, and give everything a quick toss. If the salad has been sitting a bit, freshen it with a squeeze of lemon and a sprinkle of salt. That little refresh brings back the lively flavor in seconds.
Common Questions
Can I make this ahead
Yes. Chop everything and store the dressing separately. Toss right before serving so it stays crisp.
What cucumbers are best
English or Persian cucumbers are ideal. They’re crisp, mild, and have thin skin. Regular cucumbers work if you peel them and remove large seeds.
How do I keep it from getting watery
Salt the cucumbers lightly and let them sit a few minutes. Drain any water that collects, then dress the salad just before serving.
Can I make it dairy free
Sure. Use a dairy free feta or skip the cheese and add avocado for creaminess.
What can I serve with it
It pairs with grilled chicken, fish, or pita and hummus. I also love it with roasted potatoes or a simple omelet.
Ready to crunch into it
Here’s the short version. You’re working with fresh cucumbers, sweet tomatoes, salty feta, and a lemony olive oil dressing. Keep the cuts bite-size, salt gently, and toss just before serving. Cucumber Feta Salad brings bold flavor with a short ingredient list and almost no effort. If you’ve got 15 minutes and a craving for something fresh and satisfying, this is the salad to make today. 
Healthy Cucumber Tomato Feta Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and simple salad featuring crisp cucumbers, juicy tomatoes, salty feta, and a zesty lemon olive oil dressing.
Ingredients
- 2 English cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Slice the cucumbers into half moons about 1/4 inch thick.
- Lightly salt the cucumbers and let them sit while you chop the remaining ingredients.
- Halve the cherry tomatoes and thinly slice the red onion.
- Roughly chop the olives and herbs.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cucumbers, tomatoes, onion, and olives. Pour on the dressing and toss gently.
- Crumble in the feta cheese and sprinkle with fresh herbs. Toss lightly and taste, adjusting seasoning as needed.
- Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
Notes
Store leftovers in the fridge and keep the dressing separate until serving to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg