Learn how to make a fresh, flavorful cucumber and tomato salad. It’s quick to prepare, dressed with a simple homemade Greek vinaigrette, and perfect for weeknight dinners or summer gatherings.
I love Greek-style salads for their bright flavors and satisfying crunch. This cucumber and tomato salad is wonderfully simple—crisp vegetables, salty olives and feta, and an easy homemade dressing that comes together in minutes. It’s versatile, healthy, and a reliable side for many meals.
There are many ways to build a cucumber and tomato salad, but this Greek version offers bold, classic flavors with very little effort. It’s a great go-to when you want something fresh and impressive without spending much time in the kitchen.
Ingredients You Need
For the salad you’ll need just five main ingredients: cucumbers, cherry tomatoes, kalamata olives, feta cheese, and red onion. These combine for a pleasing mix of textures and Mediterranean flavor.
Homemade Greek Dressing
This Greek dressing is quick to make, requires no added sugar, and keeps well. It’s tangy, herb-forward, and a perfect match for the crisp vegetables in this salad.
To make the dressing you’ll need: dried oregano, garlic (or garlic powder), red wine vinegar, oil, Dijon mustard, salt, and pepper.
How to Make This Cucumber and Tomato Salad
1) Whisk or shake the dressing ingredients together in a jar or a liquid measuring cup until well combined.
2) Place the sliced cucumber, halved cherry tomatoes, drained kalamata olives, sliced red onion, and crumbled feta in a bowl. Drizzle the dressing over the ingredients, toss gently to combine, and serve immediately.
Tips and Recipe Variations
- Adaptable salad: Add extra vegetables or herbs you have on hand—bell peppers, cucumbers, or fresh parsley work well. Serve over a bed of lettuce if you prefer a larger salad.
- Add protein: Stir in chickpeas (garbanzo beans) or cannellini beans for a heartier dish.
- Make ahead: Combine the salad and dressing ahead of time and let it marinate briefly in the fridge so the flavors meld. If storing longer, keep dressing separate and toss just before serving.
- Storage: Leftovers keep well in a sealed container in the refrigerator for 1–2 days.
- Keep dressing ready: Store leftover dressing in a sealed jar for up to a week to use on other salads.
This salad is a favorite because it’s fast to prepare, full of crunch and bright flavor, and pairs beautifully with grilled meats, sandwiches, or as part of a mezze spread. It’s a fresh, colorful side that’s sure to please.
Enjoy it as a simple side for weekday meals or bring it to summer barbecues for an easy, crowd-pleasing dish.
More Delicious Salads to Try
- Crunchy Kale & Edamame Salad
- The Best Crunchy Lentil Salad
- Tuscan-Style Panzanella Salad
- Mediterranean Chickpea Salad
Greek Cucumber and Tomato Salad
Ingredients
- 1 medium English cucumber, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, drained
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
Homemade Greek Dressing
- 1/3 cup oil (olive or avocado)
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Whisk all dressing ingredients together in a jar or liquid measuring cup until combined.
- Place the vegetables and feta in a large bowl. Pour the dressing over the salad, toss gently to coat, and serve. See notes for storing leftovers.
Notes
Make-ahead dressing: Store leftover dressing in a sealed jar for up to one week.