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Greek Cucumber Tomato Feta Salad

A fresh and vibrant no-cook Mediterranean salad featuring crisp cucumbers, juicy tomatoes, briny olives, and creamy feta cheese tossed in a simple homemade dressing. Ready in just 15 minutes, it's perfect for busy weeknights or weekend gatherings.
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Prep Time 15 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium cucumbers, cut into half-moons
  • 3 cups cherry tomatoes, halved
  • 1 cup crumbled feta cheese
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Method
 

Prepare the Vegetables
  1. Wash and dry the cucumbers and tomatoes thoroughly. Cut the cucumbers into half-moon slices about 1/4-inch thick.
  2. Halve the cherry tomatoes and place everything in a large mixing bowl, keeping cuts relatively uniform for balanced flavor and texture.
Add the Aromatics and Cheese
  1. Thinly slice the red onion and add it to the bowl along with the halved Kalamata olives.
  2. Crumble the feta cheese over the top, breaking it into bite-sized chunks rather than tiny crumbles for pockets of creamy, tangy richness.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, and garlic powder.
  2. Season with a pinch of salt and freshly ground black pepper. Taste the dressing to ensure it is bright and tangy with a good balance of acidity and richness.
Toss and Serve
  1. Pour the dressing over the vegetables and toss gently with clean hands or two large spoons, coating everything evenly without bruising the tomatoes or breaking up the feta.
  2. Let the salad sit for about 5 minutes before serving to allow the flavors to mingle and the vegetables to absorb the dressing, then serve.

Notes

Budget-Friendly Substitutions: Swap Kalamata olives for black olives, use white wine vinegar instead of red wine vinegar, or use thinly sliced scallions instead of red onion for a milder flavor. Use English cucumbers for less water content, or scoop out seeds from regular cucumbers to prevent a watery salad. Use block feta instead of pre-crumbled for fresher, creamier results. Add dressing gradually to avoid overdressing. Let the salad rest 5 minutes before serving for best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days; drain excess liquid before serving. This salad does not freeze well. For make-ahead prep, store dressing separately and add just before serving.