Fresh Greek Cucumber and Tomato Salad with Feta and Olives

---

If you’re craving a dish that’s bursting with the vibrant flavors of the Mediterranean, this Fresh Greek Cucumber and Tomato Salad is your answer. Picture crisp cucumbers, juicy tomatoes, and tangy red onions, all tossed in a zesty olive oil dressing infused with the earthy aroma of oregano. Add a sprinkle of fresh parsley, and if you’re feeling indulgent, some crumbled feta cheese and briny olives to take it to the next level. This salad is a celebration of simple, fresh ingredients that come together to create a dish that’s light, refreshing, and oh-so-satisfying.

Perfect for a summer barbecue, a quick lunch, or as a side dish to complement your favorite grilled meats, this salad is as versatile as it is delicious. It’s ready in just 20 minutes, requires no cooking, and is packed with nutrients—making it a go-to recipe for busy days when you still want something wholesome and flavorful. Let’s dive into how to make this Mediterranean classic, along with tips to customize it and make it your own.

Ingredients (Serves 4-6)

For the Salad:

• 2 large cucumbers, thinly sliced (English or Persian cucumbers work best)
• 3 medium ripe tomatoes, cut into wedges (Roma or heirloom varieties add great flavor)
• ½ red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite, if desired)
• ¼ cup fresh parsley, finely chopped (flat-leaf parsley adds the best flavor)

For the Dressing:

• ¼ cup extra virgin olive oil (use the best quality you can find)
• 2 tablespoons red wine vinegar (or substitute with lemon juice for a brighter tang)
• ½ teaspoon dried oregano (or 1 teaspoon fresh oregano, finely chopped)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Optional Add-Ins:

• ½ cup crumbled feta cheese (for a creamy, tangy kick)
• ¼ cup Kalamata olives, pitted (or your favorite variety, for a briny touch)

Equipment Needed

• Large salad bowl
• Small mixing bowl or jar (for the dressing)
• Whisk or fork
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs or salad servers

Preparation Time

• Prep: 10 minutes
• Chill (Optional): 10 minutes
• Total: 20 minutes

Step-by-Step Instructions

1. Prepare the Vegetables
   Start by prepping your fresh ingredients, which are the heart of this salad. Slice the cucumbers into thin rounds—about ⅛-inch thick—for a delicate crunch. If your cucumbers have thick, waxy skin, you can peel them partially or fully, but I love the added texture and color of leaving the skin on. Next, cut the tomatoes into wedges; aim for 6-8 wedges per tomato, depending on their size, to ensure they’re bite-sized but still substantial. Thinly slice the red onion into half-moons for a pop of color and a mild, sharp bite. If the onion’s flavor feels too strong, soak the slices in cold water for 10 minutes, then drain and pat dry. Combine the cucumbers, tomatoes, and red onion in a large salad bowl, giving them a gentle toss to mix the colors and textures.
2. Mix the Dressing
   In a small bowl or a jar with a lid, combine the extra virgin olive oil, red wine vinegar, dried oregano, a pinch of kosher salt, and a few grinds of black pepper. Whisk everything together until the dressing is well blended, or if using a jar, shake vigorously for a quick emulsion. The olive oil provides a rich, fruity base, while the red wine vinegar adds a tangy brightness that complements the vegetables perfectly. The oregano brings that classic Greek flavor, tying the whole dish together. Taste the dressing and adjust the seasoning if needed—add more salt for depth or a splash more vinegar for extra zing.
3. Combine the Salad
   Pour the dressing over the vegetables in the salad bowl. Using tongs or a pair of spoons, gently toss everything together to ensure the vegetables are evenly coated with the dressing. The goal is to lightly coat each piece without drowning the salad—let the natural flavors of the cucumbers and tomatoes shine. Once tossed, sprinkle the chopped fresh parsley over the top for a burst of herbaceous freshness. If you’re adding the optional feta and olives, now’s the time to scatter them over the salad. The feta adds a creamy, salty contrast, while the olives bring a briny depth that screams Mediterranean.
4. Chill and Serve
   For the best flavor, let the salad sit for about 10 minutes at room temperature to allow the vegetables to soak up the dressing and the flavors to meld. If you prefer a chilled salad, pop it in the fridge for 10-15 minutes before serving. When ready, give the salad a final toss and serve it as a refreshing side dish or a light main course. It’s perfect on its own, but you can also pair it with warm pita bread or grilled proteins for a more substantial meal.

Tips for Success

• Choose the Best Ingredients: Since this salad relies on fresh produce, opt for ripe, juicy tomatoes and crisp cucumbers. Farmers’ markets are a great place to find the best seasonal ingredients.
• Customize the Dressing: If you don’t have red wine vinegar, fresh lemon juice or white wine vinegar works well. Add a minced garlic clove to the dressing for an extra layer of flavor.
• Make it Ahead: This salad can be prepped a few hours in advance—just hold off on adding the dressing until 10-15 minutes before serving to keep the vegetables crisp.
• Add Protein: Turn this into a heartier meal by adding grilled chicken, shrimp, or chickpeas. It’s also delicious with a dollop of hummus on the side.
• Herb Variations: Swap the parsley for fresh dill or mint for a different herbaceous twist that still complements the Greek flavors.

Why You’ll Love This Recipe

This Greek Cucumber and Tomato Salad is the epitome of simplicity and freshness. It’s a no-cook recipe that comes together in minutes, making it perfect for hot days when you don’t want to turn on the stove. The combination of crunchy cucumbers, juicy tomatoes, and the tangy dressing is a classic for a reason—it’s light yet satisfying, with flavors that transport you straight to a sunny Greek island. Plus, it’s naturally gluten-free, vegetarian (if you skip the feta or use a plant-based alternative), and low in calories, making it a healthy choice for any meal.

Serving Suggestions

• As a Side: Pair this salad with grilled lamb chops, chicken souvlaki, or fish for a Mediterranean-inspired feast.
• With Bread: Serve alongside warm pita bread or crusty sourdough to soak up the delicious dressing.
• For a Picnic: Pack this salad into a container for a refreshing outdoor meal—it holds up well and tastes even better after the flavors meld.
• Drink Pairing: A glass of crisp white wine like Assyrtiko or a sparkling water with a squeeze of lemon complements the bright flavors of the salad.

Nutritional Notes

Each serving of this salad is approximately 120 calories (without feta and olives; add about 50 calories if including them). It’s rich in vitamins A and C from the tomatoes and cucumbers, healthy fats from the olive oil, and antioxidants from the fresh parsley. It’s a nutrient-dense option that’s low in carbs and perfect for a balanced diet.

A Taste of the Mediterranean

This Greek Cucumber and Tomato Salad is more than just a dish—it’s a little taste of Mediterranean sunshine on your plate. Whether you’re enjoying it on a warm May evening (like today, Monday, May 19, 2025, at 4:44 PM) or bringing it to a potluck, its vibrant colors and bold flavors are sure to impress. So, gather your ingredients, toss them together, and savor the freshness of this classic Greek recipe!

---