A salad that's basically a summer celebration in a bowl – the Cucumber Tomato Feta Salad! Imagine juicy tomatoes, crisp cucumbers, tangy feta cheese and fresh herbs coming together in a bowl of pure summer joy!
You know those days when it is really hot and humid...all you want is something light and refreshing to eat. This cucumber feta salad helps you with just that. This recipe is different from my spicy cucumber salad and because of the simple ingredients, you can have it on its own as a light meal or serve alongside your lunch or dinner.
Let's take a look at the list of ingredients that make this salad so good.
You only need a few fresh ingredients to make this simple and easy tomato-cucumber feta salad. I usually use garden or Persian cucumbers but on the day of shooting, I only had this pack of snack cucumbers in my kitchen. Not bad, but I still prefer the others.
- Cucumbers: You can use any kind of cucumbers that are not too seedy like English, Persian, or Garden varieties. Depending on the variety, you may or may not choose to peel the skin.
- Tomatoes: Again, any fresh garden tomatoes would be great. Here I have used a mix of cherry and grape tomatoes. These tend to not become too soggy too soon.
- Red onion: We Indians love red onions, which pair great with feta cheese. You can skip this and still make the salad yum.
- Feta cheese: For ease, you can buy tiny cubed or crumbled feta cheese. I had this big block of feta cheese because we cannot get enough Baked feta pasta! You can use goat cheese as the closest substitute.
- Fresh herbs: I have used parsley and mint but the salad will be great with just cilantro or dill too.
- Green chillies: Again, an optional ingredient. I only added one for the kick of spice.
- Extra virgin olive oil: For the best taste I recommend extra virgin. You can use avocado oil instead.
- White Vinegar: As it is a summer salad, lemons are abundant but I must say a good white vinegar works great. You can use fresh lemon juice too.
- salt and pepper: As feta cheese is already salty, try not to add too much salt.
See recipe card for quantities.
How to make cucumber tomato feta salad?
Try and use a serrated pairing knife to halve the cherry tomatoes. It is the best way to chop tomatoes without making a mess. Now, let's look at the instructions...
Cut the grape or cherry tomatoes into halves. Dice the cucumbers into bite-sized pieces and the red onions into fine dice. Chop the fresh herbs and add them to a large mixing bowl or like me to the serving platter itself (lazy me).
Drizzle the extra virgin olive oil over the salad. Add a tablespoon of vinegar, either lemon juice for a zesty kick or balsamic for a slightly sweeter note. Season the salad with a pinch of salt and a dash of pepper.
Remember, feta can be salty, so go easy on the salt at first. Gently toss all the ingredients together. Take a quick taste and adjust the seasoning if needed.
Gently stir in the crumbled feta cheese over the veggies. You can adjust the amount according to your taste. Don't over-mix after adding feta. Serve immediately and refrigerate any leftovers cling-wrapped.
I enjoyed this recipe portion for three days as my delightful solo light lunches.
How to avoid a bitter cucumber?
Thanks to Shoba, my 20s roommate who taught me how to eat a cucumber. I am guessing it happens only with a certain variety like the one we get in India. So she used to slice the ends and use it to rub the ends until foamy.
When you rub the sliced end on the cucumber, you'll notice a white, foamy substance. This contains an organic compound responsible for the bitterness. Rub until the foam stops forming on both ends of the cucumber. Wash, slice and eat!
There are endless ways to make this tomato salad and I am sure you may already have some great ideas! Here are mine:
- Add sliced kalamata olives and red bell peppers for a Greek salad with a Mediterranean flair.
- Add a diced avocado and sweet corn for a creamy and crunchy texture.
- Combine diced watermelon or strawberries for a sweet and savoury balance.
- Mix in cooked quinoa, chickpea, bulgur or couscous for added heartiness.
- Sprinkle toasted and chopped walnuts for a satisfying crunch.
- Toss in some diced jalapenos or chilli flakes for a fiery kick.
- Add a minced garlic for a different flavour.
These variations are just the starting point. Get creative and let your culinary imagination explore new flavours and combinations for your Cucumber Tomato Salad.
I stored the salad bowl covered with cling film and refrigerated it. While this tomato feta salad stays fresh in the fridge for up to 5 days, it might get slightly soggy towards the end due to the salt drawing out veggie liquids. To tackle this, I stirred in a few teaspoons of fine bulgur to absorb the excess moisture. Avoid using any bulgur for a gluten-free version.
If planning to serve for guests, mix the veggies and hold off adding feta cheese and dressing until the time of serving. This way the salad will look fresh and crisp.
Looking for other recipes using similar ingredients? Try these:
Cucumber Tomato Feta Salad
- 200 grams cherry tomatoes or grape tomatoes (approx. 2 cups)
- 3 to 5 cucumber see notes
- 1 small red onion diced
- 1 sprig fresh mint leaves chopped
- 2 sprig fresh parsley chopped
- 100 grams feta cheese crumbled
- 2 tablespoon olive oil extra virgin
- 1 tablespoon white vinegar see notes
- Salt and pepper to taste
- Wash the veggies thoroughly under running water and wipe out excess water. Cut the grape or cherry tomatoes into halves. Dice the cucumbers into bite-sized pieces and the red onions into fine dice. Chop the fresh herbs finely. Add them to a large mixing bowl.200 grams cherry tomatoes, 3 to 5 cucumber, 1 small red onion, 1 sprig fresh mint leaves, 2 sprig fresh parsley
- Drizzle the extra virgin olive oil, white vinegar, a pinch of salt and a dash of pepper. Remember, feta can be salty, so go easy on the salt at first.2 tablespoon olive oil, 1 tablespoon white vinegar, Salt and pepper to taste
- Gently toss all the ingredients together. Take a quick taste and adjust the seasoning if needed.100 grams feta cheese
- Gently crumble the feta cheese over the veggies. You can adjust the amount according to your taste. Don't over-mix after adding feta.
- Serve immediately and refrigerate any leftovers cling-wrapped for not more than 3 to 5 days.