Most cucumber salads are plain and forgettable. But Greek Cucumber Tomato Feta Salad surprises me every time with its tiny bursts of flavor—like a pinch of oregano wafting up as I chop fresh cucumbers. It’s a sensory moment; the crunch, the salty tang of feta, and the treacly sweetness of ripe tomatoes blend into a simple dance.
What sets this salad apart is the way each ingredient holds its own—crisp cucumbers, juicy tomatoes, crumbly feta, all tossed with a tangy vinaigrette that seems to lift the senses. It’s a dish that feels like a shortcut to summer, even when the air’s turning crisp. It’s fresh, it’s vibrant, and it’s oddly satisfying to make.
WHY I LOVE THIS RECIPE?
- The smell of fresh herbs mixed with crisp cucumbers makes my entire kitchen feel alive.
- Breaking up the feta with my fingers, feeling the crumble turn slightly salty on my fingertips—that’s a small act of joy.
- It’s brutally easy, but every bite feels layered with sunshine—a tiny reminder that summer’s still here, even if it’s not.
- Sharing this with friends always sparks nostalgia for lazy afternoons around the table.
This salad matters right now because it captures the essence of late summer—vivid, quick-to-make, and endlessly flexible. When tomatoes are at their peak and cucumbers are still cool and hydrating, this simple dish becomes a celebration of seasonality.
It’s also a reminder that good ingredients often speak for themselves. No fuss, no fancy tricks—just a splash of olive oil, a squeeze of lemon, and a sprinkle of herbs. That’s enough to make something memorable, long after the last bite.

Greek Cucumber Tomato Feta Salad
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Whisk or fork
- Serving bowl
Ingredients
- 2 cups cucumbers seeded and chopped
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 2 tablespoons extra virgin olive oil for vinaigrette
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano crushed
- to taste salt optional, adjust as needed
- to taste black pepper freshly ground
Instructions
- Begin by slicing the cucumbers into thin rounds or half-moons, then transfer them to a large mixing bowl. Add the halved cherry tomatoes to the bowl, allowing their juices to mingle with the cucumbers.
- Crumble the feta cheese over the vegetables, using your fingers or a fork to break it into small, uneven pieces for added texture.
- In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, a pinch of salt, and freshly ground black pepper until well combined. This creates a bright, tangy vinaigrette.
- Pour the vinaigrette over the salad ingredients in the large bowl. Toss gently with two spoons or tongs, ensuring that all the vegetables and feta are evenly coated in the dressing.
- Adjust seasoning if needed, adding more salt or pepper to taste, then let the salad sit for a couple of minutes to allow flavors to meld and the feta to soften slightly.
- Serve the salad in bowls or on a platter, garnished with additional herbs if desired. The salad should look vibrant with freshly coated, crisp vegetables and scattered feta.
Notes
This salad is a reminder that the simplest things can be the most satisfying. It doesn’t require a lot of fuss or fancy ingredients—just good produce and a little bit of care. Sometimes, that’s all you really need to bring a moment of brightness to the table.
Plus, it’s endlessly adaptable. Toss in olives, add a handful of fresh mint, or switch up the vinaigrette. It’s quick, it’s fresh, and it’s a small tribute to the summer that keeps lingering a little longer in every bite.