Tomato cucumber feta salad is a bright, healthy combination of sweet tomatoes, crisp cucumbers and salty feta all tossed in a tangy vinaigrette. You’ll love this light salad as a starter, side, or even lunch all summer long.

When summer rolls around and my tomatoes run rampant, I love using them in anything and everything.

They are the flavor of sunshine and warm days after all.

And in this tomato cucumber feta salad their bright sweetness contrasts so nicely with the refreshing cucumber and sharp, salty feta.

It’s the perfect summer salad to throw together.

Ingredients

To make this you’ll need two sets of ingredients- one for the salad and one for the dressing.

For the salad you’ll need:

Cucumber– Peeled and chopped; however, peeling isn’t necessary if you don’t mind it. For bigger bites of cucumber, slice into coins and cut the coins in half.
Tomatoes– This calls for chopped Roma tomatoes, but you could also substitute halved cherry or grape tomatoes. If you prefer bigger bites of tomato don’t chop the roma tomatoes, but quarter them instead.
Red onion– Chopped or thinly sliced
Feta cheese– Roughly crumbled

For the vinaigrette you’ll need:

Olive oil– Don’t substitute this for another kind of oil. You’ll want the fruity flavor from real olive oil.
Vinegar– Red wine vinegar
Mustard– Dijon
Spices– Dried oregano, minced garlic, salt and pepper

How to Make

This salad is so easy to make!

To do it, toss the tomatoes, cucumber, onion, and feta together in a large bowl.

Set the salad aside while you make the dressing.

To make the vinaigrette, whisk together all of the ingredients for the dressing in a small bowl until evenly incorporated and smooth.

Then, pour the dressing evenly out over the salad and toss it well to combine.

Serve right away, or refrigerate and serve when chilled.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for 2 to 3 days.

Can I make this tomato cucumber feta salad ahead of time?

Yes, you can make this salad earlier in the day you intend to serve it or even the night before.

Since there are no delicate greens, the salad holds up pretty well in the fridge.

Tips and Tricks

Peeling the cucumber is optional and to your preference.
Make it a meal by adding some grilled chicken or fish to the salad!
Not a fan of feta? Substitute cojita, ricotta salata or another crumbly cheese.

Other Tomato Salad Recipes

This tomato cucumber feta salad is a winner all summer long.

Make it and enjoy!

Looking for other tomato salad recipes?

Try these:

If you’ve tried this TOMATO CUCUMBER FETA SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Tomato Cucumber Feta Salad

Tomato cucumber feta salad is a bright, healthy combination of sweet tomatoes, crisp cucumbers and salty feta all tossed in a tangy vinaigrette. You'll love this light salad as a starter, side, or even lunch all summer long.

5 from 3 votes

Print Pin Rate

Course: Appetizer, Lunch, Side Dish, Snack

Cuisine: American, Mediterranean, Southern

Prep Time: 15

Total Time: 15

Servings:

Calories: 307kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Salad

4 cups peeled, chopped cucumber
3 1/2 cups chopped Roma tomatoes
1 large red onion, chopped
8 oz feta cheese, roughly crumbled

For The Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tbsp dried oregano
1/2 tbsp minced garlic
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

To Make The Salad

In a large bowl, add the tomatoes, cucumber, onion, and feta. Toss until they're all evenly mixed up together.

To Make The Dijon Vinaigrette

In a small bowl, whisk together all of the ingredients until evenly incorporated and smooth.
Pour the dressing evenly out over the salad. Toss well to combine. Serve right away, or refrigerate and serve when chilled.