15-Min Greek Cucumber Tomato Salad: Fresh & Addictive!

There’s something magical about the simplicity of fresh Mediterranean flavors, and this Greek Cucumber Tomato Salad is proof of that. It’s the kind of dish that feels like sunshine on a plate—crisp cucumbers, juicy tomatoes, tangy feta, and a light olive oil dressing that ties it all together. I’ve lost count of how many times I’ve made this salad for family gatherings or lazy summer dinners. It’s always a hit, and honestly, it’s the easiest thing to throw together when you’re short on time. Trust me, once you try it, you’ll understand why this salad is a staple in my kitchen.

Why You’ll Love This Greek Cucumber Tomato Salad

This salad isn’t just delicious—it’s downright addictive. Here’s why:

• So quick! Seriously, 15 minutes from chopping to serving. Perfect for those "I-need-something-now" moments.
• Refreshing crunch: The crisp cucumbers and juicy tomatoes feel like summer in every bite.
• Healthy but satisfying: Packed with fresh veggies and good fats from olive oil and feta.
• Versatile: Serve it as a side with grilled chicken, stuff it in pita, or eat it straight from the bowl—it works anywhere.

Plus, that salty feta and briny olive combo? Absolute perfection.

Ingredients for Greek Cucumber Tomato Salad

Gathering the right ingredients is half the battle with this salad—but don’t worry, everything’s easy to find. Here’s what you’ll need:

• 2 large cucumbers, diced (I leave the peel on for extra crunch and color)
• 4 medium tomatoes, diced (go for ripe but firm ones—no mushy tomatoes allowed!)
• 1 red onion, thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)
• 1 cup feta cheese, crumbled (buy the block and crumble it yourself—it’s so much creamier)
• 1/4 cup Kalamata olives, pitted (these little flavor bombs are non-negotiable)
• 1/4 cup extra virgin olive oil (the good stuff—this is where the magic happens)
• 2 tbsp red wine vinegar (that tangy kick makes all the difference)
• 1 tsp dried oregano (rub it between your fingers to wake up the flavor)
• 1/2 tsp salt (adjust to taste after mixing)
• 1/4 tsp black pepper (freshly cracked, please!)

See? Nothing fancy—just fresh, honest ingredients that let each flavor shine. Now let’s make some salad magic!

How to Make Greek Cucumber Tomato Salad

This salad comes together so easily, you’ll wonder why you don’t make it every day. Just follow these simple steps, and in no time, you’ll have a vibrant, fresh salad that tastes like it came straight from a Greek taverna.

Step 1: Prep the Vegetables

First things first—wash those cucumbers and tomatoes really well. I like to leave the cucumber peels on for extra color and crunch, but you do you. Dice them into bite-sized pieces (about 1/2-inch chunks work great). For the red onion, slice it paper-thin—nobody wants a big chunk of raw onion stealing the show! If raw onion is too strong for you, soak the slices in cold water for 5 minutes to mellow them out. Trust me, it works like magic.

Step 2: Make the Dressing

Now for the dressing—the secret weapon of this salad! In a small bowl, whisk together the olive oil and red wine vinegar first. This helps them emulsify better. Then add the oregano (crush it between your fingers to release those amazing oils), salt, and pepper. Give it a good whisk until it looks slightly creamy. Taste it—you should get that perfect balance of tangy and herby. If it needs more zip, add a splash more vinegar.

Step 3: Assemble the Salad

Time to bring it all together! In a big bowl, gently toss the cucumbers, tomatoes, onions, and olives with the dressing. Be gentle—you want to coat everything evenly without squishing the tomatoes. Now here’s my pro tip: wait to add the feta until after you’ve tossed everything else. This keeps those beautiful feta crumbles intact instead of turning into a mushy mess. Sprinkle it over the top for that perfect salty finish. Let the salad sit for about 10 minutes before serving—this lets the flavors get friendly with each other.

And voilà! You’ve just made the perfect Greek Cucumber Tomato Salad. Easy, right? Now try not to eat the whole bowl before dinner—I won’t judge if you do!

Tips for the Perfect Greek Cucumber Tomato Salad

Want to take your salad from good to *great*? Here are my tried-and-true tips:

• Chill it: Let the salad sit in the fridge for 10–15 minutes before serving. It gives the flavors time to meld and makes it extra refreshing.
• Adjust the tang: Taste as you go! Add more vinegar if you like it zingy, or balance it with a drizzle of honey for a sweeter touch.
• Add herbs: Toss in fresh parsley, mint, or dill for a burst of brightness. A little goes a long way!
• Go easy on the dressing: Start with less—you can always add more later. Overdressing can make the veggies soggy.

With these tips, your salad will be the star of the table—every time!

Ingredient Substitutions & Variations

Out of something? No worries—this salad is super flexible! Here are my favorite swaps:

• Cheese: Can’t do feta? Try goat cheese for creamy tang or ricotta salata for something milder. Vegan? Skip cheese altogether or use almond feta.
• Tomatoes: Swap medium tomatoes for cherry tomatoes (halved) or even sun-dried tomatoes packed in oil for an intense flavor punch.
• Olives: No Kalamatas? Any briny olive works—try green olives or even capers for a similar salty kick.
• Vinegar: Red wine vinegar can be replaced with lemon juice or white wine vinegar in a pinch.

The beauty of this salad? It adapts to what you’ve got while staying delicious!

Serving Suggestions for Greek Cucumber Tomato Salad

This salad is like the ultimate team player—it goes with practically everything! My favorite way? Piled high next to juicy grilled chicken or lamb skewers. Stuff it in warm pita with some hummus for the easiest lunch ever. Or hey, grab a fork and eat it straight from the bowl as a light, refreshing meal. It’s even fantastic with crusty bread to soak up that delicious dressing. No wrong way to enjoy it!

Storage & Reheating

Good news—this salad keeps beautifully in the fridge! Just pop it in an airtight container, and it’ll stay fresh for up to 2 days. The veggies stay crisp, though the feta might soften a bit (still delicious, promise!). No reheating needed—this salad is meant to be enjoyed cold. If the dressing separates, just give it a gentle stir before serving.

Greek Cucumber Tomato Salad Nutrition

Here’s the scoop—this salad is as good for you as it is delicious! One serving (about 1 cup) packs around 180 calories with all the fresh veggie goodness. You’re getting 5g protein from that creamy feta, 2g fiber to keep you full, and 9g of heart-healthy unsaturated fats from the olive oil. Just remember—nutrition facts can vary slightly depending on your exact ingredients (especially cheese brands and olive sizes). But honestly? When something tastes this fresh and vibrant, you know it’s doing your body good!

FAQs About Greek Cucumber Tomato Salad

Can I make this salad ahead of time?
Absolutely! Prep the veggies and dressing separately, then combine them 15-30 minutes before serving. This keeps everything crisp. The salad tastes even better after chilling for an hour—just hold the feta until serving so it doesn’t dissolve.

What’s the best vinegar substitute if I don’t have red wine vinegar?
Lemon juice works wonders for that tangy kick. White wine vinegar or even apple cider vinegar will do in a pinch—just start with half the amount and adjust to taste. (P.S. Balsamic is too sweet for this salad!)

How do I keep my cucumbers from getting watery?
Two tricks: 1) Salt the diced cucumbers lightly and let them drain in a colander for 10 minutes before mixing. 2) Always pat veggies dry after washing. This keeps that perfect crisp texture!

Can I add lettuce to make it more filling?
I wouldn’t—the dressing can wilt lettuce quickly. Instead, try adding chickpeas or quinoa for staying power. Traditional Greek salad skips greens to highlight those gorgeous veggies and feta.

Is there a way to make this vegan?
Easy! Skip the feta or use a dairy-free alternative (almond feta works great). Just bump up the olives and maybe add some capers for that salty punch you’re missing from the cheese.

Enjoy Your Greek Cucumber Tomato Salad

I hope this salad brings as much joy to your table as it does to mine! If you love it, don’t forget to rate the recipe and share it with your favorite people. Happy eating!

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