This refreshing Mediterranean Cucumber Tomato Salad is a vibrant dish that celebrates simple ingredients and bold flavors. Crisp cucumber, juicy cherry tomatoes, tangy red onions, briny Kalamata olives, and creamy crumbled feta come together in a light dressing of olive oil, red wine vinegar, lemon juice, and herbs. It’s the perfect accompaniment to grilled meats, seafood, or flatbreads and makes a wonderful addition to potlucks, picnics, or light lunches. Fast, healthy, and easy to make, this classic Mediterranean salad is a favorite for good reason.
Cooking Time
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Prep time: 10 minutes
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Resting time: 5 minutes
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Total time: 15 minutes
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Servings: 4
Ingredients
For the Salad
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1 large cucumber, diced
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150 g (1 cup) cherry tomatoes, halved
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¼ red onion, thinly sliced
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75 g (½ cup) Kalamata olives, pitted and sliced
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75 g (½ cup) feta cheese, crumbled
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2 tablespoons fresh parsley, chopped
For the Dressing
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3 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar
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1 teaspoon lemon juice
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½ teaspoon dried oregano
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Salt and black pepper, to taste
Step-by-Step Cooking Directions
1. Prepare the vegetables
Wash and dice the cucumber. Halve the cherry tomatoes. Thinly slice the red onion. Slice the olives if not already pre-cut.
2. Combine in a bowl
In a large salad bowl, toss together the cucumber, tomatoes, red onion, olives, and parsley.
3. Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until emulsified.
4. Dress the salad
Pour the dressing over the chopped vegetables and gently toss to coat all the ingredients evenly.
5. Add the feta
Sprinkle the crumbled feta on top of the salad and gently fold it in to keep the cheese intact.
6. Let it sit
Allow the salad to rest for 5 minutes before serving to let the flavors meld together.
Nutritional Information (Per serving)
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Calories: ~210 kcal
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Protein: 5 g
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Carbohydrates: 8 g
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Fat: 18 g
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Fiber: 2 g
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Sugar: 3 g
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Sodium: ~420 mg
The Origins and Popularity of the Recipe
Cucumber and tomato salads are common throughout the Mediterranean and Middle Eastern regions. This combination is especially popular in Greece, Turkey, Lebanon, and southern Italy, where local vegetables are plentiful and flavorful. Often served as a mezze or light accompaniment, the inclusion of feta, olive oil, and herbs reflects the strong Greek influence. Its global popularity comes from the salad’s simplicity, freshness, and compatibility with so many cuisines.
Reasons Why You’ll Love This Recipe
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Quick and easy – only 10 minutes of prep, no cooking required.
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Fresh and light – great for hot days or when you want something refreshing.
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Customizable – you can adjust ingredients to suit your taste.
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Pairs with everything – from grilled meats to pita bread.
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Visually appealing – bright colors and contrasting textures.
Health Benefits
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Hydrating – cucumbers and tomatoes are water-rich.
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Rich in antioxidants – red onions, olives, and tomatoes contain beneficial compounds.
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Heart-healthy fats – olive oil and olives provide good monounsaturated fats.
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Calcium boost – thanks to the feta cheese.
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Low-carb and gluten-free – suitable for many diets.
Serving Suggestions
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Serve chilled as a side to grilled chicken, steak, or fish.
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Add to pita wraps with hummus and falafel.
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Enjoy on its own as a light lunch with crusty bread.
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Pair with lentil soup or tabbouleh for a complete vegetarian meal.
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Pack into lunchboxes or picnic baskets—it’s mess-free and portable.
Common Mistakes to Avoid
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Using watery tomatoes – opt for cherry or grape tomatoes for less moisture.
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Not salting enough – a pinch of salt enhances all the flavors.
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Skipping resting time – letting it sit for a few minutes improves the flavor.
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Overmixing after adding feta – it can break apart and become mushy.
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Using old olive oil – always use fresh, good-quality olive oil for dressing.
Pairing Recommendations
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Main courses: grilled chicken souvlaki, lamb kebabs, baked salmon.
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Drinks: sparkling water with lemon, white wine, or light rosé.
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Bread: warm pita, garlic flatbread, or baguette.
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Cheese board: olives, grapes, and hard cheeses.
Cooking Tips
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Slice onions thinly and soak in cold water for 10 minutes to reduce sharpness.
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Use Persian or English cucumbers for fewer seeds and better texture.
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Chill ingredients before mixing for a crisp, cool salad.
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Double the dressing and use it for other salads or wraps.
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Add chopped mint or dill for a fresh twist.
Similar Recipes to Try
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Greek Village Salad (Horiatiki)
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Chickpea, Cucumber & Feta Salad
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Tabbouleh with Fresh Herbs and Tomatoes
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Caprese Salad with Cucumber
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Mediterranean Orzo Salad with Lemon Vinaigrette
Variations to Try
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Add protein: chickpeas, grilled chicken, or canned tuna.
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Make it vegan: omit feta or use a plant-based alternative.
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Add grains: quinoa or couscous for a heartier salad.
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Add crunch: toss in pine nuts or sunflower seeds.
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Swap cheese: try goat cheese or fresh mozzarella instead of feta.
Ingredient Spotlight
Cucumber – Crisp and hydrating, cucumbers are high in water and low in calories. They’re ideal for refreshing summer salads.
Cherry Tomatoes – Sweet and tangy, they offer vitamin C, lycopene, and a juicy bite with fewer seeds than large tomatoes.
Red Onion – Adds sharpness, crunch, and antioxidants. Slice thinly for the best texture.
Kalamata Olives – Rich in flavor and monounsaturated fats, they give the salad a savory depth.
Feta Cheese – Creamy and salty, it contrasts perfectly with the fresh vegetables and balances the acidity of the dressing.
Conclusion
This Mediterranean Cucumber Tomato Salad is a wonderful blend of crisp vegetables, salty cheese, and zesty dressing that will bring the flavors of the Mediterranean right to your table. It’s incredibly simple yet satisfying and can be enjoyed any time of year. Whether you’re preparing it for a quick weekday meal or serving it at a summer gathering, it’s a recipe you’ll turn to again and again.
10 Comprehensive Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, but for best texture, store the dressing separately and mix just before serving.
2. What can I use instead of feta cheese?
Goat cheese, fresh mozzarella, or even vegan feta alternatives work well.
3. How long does this salad keep?
It’s best eaten fresh but will last 1–2 days refrigerated in an airtight container.
4. Can I use different types of tomatoes?
Yes, grape tomatoes or heirloom tomatoes (deseeded) also work nicely.
5. Is this salad keto-friendly?
Yes, it is naturally low in carbs and high in healthy fats, especially if you skip or reduce the tomato portion.
6. How do I reduce the onion’s sharpness?
Soak sliced onion in cold water for 5–10 minutes, then drain before adding to the salad.
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7. What herbs go well in this salad?
Parsley is traditional, but fresh mint, basil, or dill can add a new flavor profile.
8. Can I turn this into a full meal?
Yes—add grilled chicken, chickpeas, or cooked grains like bulgur to make it more filling.
9. What’s the best olive oil for the dressing?
Always use extra virgin olive oil for the best flavor and health benefits.
10. What if I don’t have red wine vinegar?
You can substitute with white wine vinegar, apple cider vinegar, or more lemon juice.