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This cucumber, tomato, and feta salad is so refreshing and easy to make. For the best results, use the freshest and ripest tomatoes and cucumbers you can find. This recipe only takes a few minutes to toss together. Cut your vegetables into similar-sized pieces so that you get a nice variety of veggies and cheese in each bite.
Any tomatoes will work in this recipe, but the fresher the better. You can use 2-3 large tomatoes, 5-6 Roma tomatoes, or 1 pound of cherry or grape tomatoes.
You can use regular or English cucumbers in this recipe, peeled or unpeeled, whatever you prefer. If they have big seeds you can remove them.
I typically use a sweet onion in this salad, but a red or purple onion does add a nice touch of color.
If you aren’t a cilantro lover, sub with fresh or dried basil or dill instead, to taste.
This salad is actually prettier if you sprinkle the feta on top instead of mixing it in with the veggies.
This salad tastes better when it’s had a little time to soak in the dressing, but is not as visually appealing after sitting for too long. For that reason, this salad is best when made right before serving. To make it ahead of time just cut all of the vegetables and store them separately in the refrigerator. Toss with the dressing when ready to serve.
Cucumber Tomato and Feta Salad
- 2-3 large tomatoes, diced
- 2 cucumbers, chopped
- 1 small sweet or red onion, chopped
- ¼ cup chopped cilantro
- 6 oz feta cheese, crumbled or diced
- 2 Tbsp olive oil
- 1½ Tbsp lemon juice
- 2 tsp balsamic vinegar
- 2 cloves minced garlic
- salt and pepper (to taste)
- Combine all salad ingredients in a bowl.
- In a separate small bowl whisk together dressing ingredients.
- Pour dressing on top of vegetables and toss well until all vegetables are coated with dressing.