Fresh Cucumber Tomato Feta Salad in 10 Minutes
Love fresh, tangy salads? This Fresh Cucumber Tomato Feta Salad is ready in just 10 minutes. After making it dozens of times, I’ve perfected the dressing for the ultimate crisp, summery bite. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chuck Roast with Potatoes and Carrots and Easy Ginger Scallion Chicken Noodle Soup Recipe.
Why This Fresh Cucumber Tomato Feta Salad in 10 Minutes Is Pure Comfort
- Crisp cucumbers and juicy tomatoes in every bite
- Tangy, creamy feta dressing that's better than takeout
- Ready in just 10 minutes for easy summer cookouts
What You'll Need for Fresh Cucumber Tomato Feta Salad in 10 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large cucumber
- 2 medium tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Fresh basil leaves, chopped
- Optional: Red onion, thinly sliced
📝 Ingredient Notes
- cucumber: Use an English cucumber for fewer seeds.
- feta: Use a good-quality feta for the best flavor.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for perfect salad texture. → See on Amazon
- High-quality olive oil — Makes a world of difference in the dressing. → See on Amazon
How to Make Fresh Cucumber Tomato Feta Salad in 10 Minutes
- Prepare the vegetables: Thinly slice the cucumber and tomatoes using a mandoline slicer or sharp knife. Place in a large bowl.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour over the cucumber and tomatoes.
- Add the feta: Gently stir in the crumbled feta. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh basil and sliced red onion, if using. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld.
Cook's Tips for Perfect Fresh Cucumber Tomato Feta Salad in 10 Minutes
- Common mistake and fix: Don't over-dress the salad. Start with less dressing and add more as needed. You can always add more, but you can't take it away.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Pro tip: Make this salad ahead of time and store in the fridge. The flavors will meld and the salad will stay crisp.
Storing & Reheating Fresh Cucumber Tomato Feta Salad in 10 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Yes, make up to 1 day ahead and store in the fridge.
Freezing Fresh Cucumber Tomato Feta Salad in 10 Minutes
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter dressing, use Greek yogurt instead of some of the olive oil.
- Best substitution: Substitute the feta for crumbled goat cheese or cotija cheese.
- Make-ahead: Make up to 1 day ahead and store in the fridge.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Want to level up this recipe?
Salad spinner — Ensures your salad greens are perfectly dry for the best texture. → Check price on Amazon
Fresh Cucumber Tomato Feta Salad in 10 Minutes
Ingredients
Main Ingredients
- 1 large cucumber
- 2 medium tomatoes
- 1/2 cup crumbled feta cheese
Seasonings
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Fresh basil leaves, chopped
- Red onion, thinly sliced
Instructions
- Prepare the vegetables: Thinly slice the cucumber and tomatoes using a mandoline slicer or sharp knife. Place in a large bowl.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour over the cucumber and tomatoes.
- Add the feta: Gently stir in the crumbled feta. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh basil and sliced red onion, if using. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld.
Notes
- Chef tip: For a lighter dressing, use Greek yogurt instead of some of the olive oil.
- Best substitution: Substitute the feta for crumbled goat cheese or cotija cheese.
- Make-ahead: Make up to 1 day ahead and store in the fridge.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Yes, make up to 1 day ahead and store in the fridge.
Nutrition Per Serving
- Calories: 150
- Protein: 4g
- Fat: 12g
- Carbs: 7g
- Fiber: 1g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Cucumber Tomato Feta Salad in 10 Minutes FAQs
Yes, make up to 1 day ahead and store in the fridge. The flavors will meld and the salad will stay crisp.
If your salad is too watery, drain some of the liquid before serving. Using an English cucumber can also help reduce wateriness.
Not recommended. The texture of the cucumbers and tomatoes will be affected by freezing.
Not applicable. This is a no-cook salad.
Substitute the feta for crumbled goat cheese or cotija cheese.
A Warm Final Note
I can’t wait for you to try Fresh Cucumber Tomato Feta Salad in 10 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
