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This cucumber tomato and feta salad brings together crunchy cucumbers, juicy tomatoes, and tangy feta cheese under a punchy vinaigrette. It is the dish I find myself making on both busy weeknights and when friends drop by for a relaxed meal outside. Fresh, vibrant, and endlessly adaptable, it is one of those salads you will reach for any time of year.
I first put this salad together on a sunny Sunday when I wanted something light but flavor-packed alongside roasted chicken. It was a hit and has since become a go-to for potlucks since everyone asks for the recipe.
Ingredients
- English cucumbers: The seedless variety keeps this salad crisp and refreshing. Choose cucumbers that are firm to the touch without blemishes
- Grape or cherry tomatoes: These bring sweetness and a colorful punch. Look for tomatoes that are deeply colored and feel heavy for their size
- Red onion: Adds gentle sharpness and a touch of crunch. Thinly sliced onions blend best without overwhelming the salad
- Feta cheese: Creamy yet salty it balances the fresh vegetables. Choose quality feta packed in brine for optimal flavor
- Extra-virgin olive oil: Forms the base of your vinaigrette. Pick one with a fruity robust flavor for the best finish
- Red wine vinegar: Offers a classic tang and helps the dressing cling to the vegetables
- Garlic: Fresh garlic cloves bring a savory bite. Mince finely for even flavor dispersion
- Dijon mustard: Helps emulsify the dressing and adds mild heat
- Fresh lemon juice: Adds brightness and keeps the salad tasting fresh
- Fresh dill: Gives herbaceous lift. Chop just before stirring in to preserve the aroma
- Honey: Softens the acidity of the vinegar with a hint of sweetness
- Salt: Seasons everything and draws out liquid from the veggies to help meld the flavors
- Italian seasoning: Brings in Mediterranean notes. Look for a blend with oregano thyme and basil for more dimension
- Garlic and herb seasoning: A savory boost that echoes the fresh garlic and dill
- Freshly ground black pepper: Adds gentle heat and rounds out the vinaigrette
Step-by-Step Instructions
- Prepare the Vegetables:
- Cut two large English cucumbers into half-inch cubes. Halve or quarter the grape tomatoes depending on their size. Thinly slice the red onion. Place everything in a spacious salad bowl to give room for tossing
- Mix the Vinaigrette:
- Combine the extra-virgin olive oil red wine vinegar minced garlic Dijon mustard fresh lemon juice chopped dill honey salt Italian seasoning garlic and herb seasoning and black pepper in a medium bowl. Whisk thoroughly until the dressing looks smooth and blended. Taste and adjust seasoning if you prefer more acidity or sweetness
- Dress and Combine:
- Pour the vinaigrette evenly over the vegetables. Toss well making sure the dressing coats every piece without mashing the ingredients
- Add the Feta:
- Gently fold the crumbled feta into the salad. Mixing softly helps keep the feta in nice chunks without crumbling too much
- Chill and Serve:
- Place the finished salad in the refrigerator for about fifteen minutes to let the flavors mix. Serve cold straight from the fridge garnished with extra dill if you like
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Dill is always my favorite touch in this salad. Freshly snipped dill reminds me of my grandmother’s garden and she always tossed a handful into every summer salad. Sometimes I think this herb makes the dish as memorable as the creamy feta itself.
Storage Tips
This salad is best cold and stays crisp for up to three days in a tightly sealed container in the refrigerator. If you want to make it ahead store the vinaigrette separately and mix it in just before serving to keep everything crunchy. Avoid freezing as the fresh vegetables will lose their texture.
Ingredient Substitutions
You can swap English cucumber for Persian cucumbers which are even crunchier. If feta is too salty for your taste try goat cheese or a mild ricotta salata. In place of dill use basil or mint for a new herbal note. Red wine vinegar can be replaced with white balsamic for a mellow tang.
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Serving Suggestions
Serve this salad piled alongside grilled chicken steak or fish. It works brilliantly as a topping in pita, spooned over hummus, or even mixed with cooked quinoa for a filling vegetarian meal. For parties I love to build it on a platter and let guests help themselves.
Cultural Notes
Though this is not a traditional Greek salad, the ingredients are inspired by Mediterranean favorites that celebrate ripe summer produce and briny cheeses. Crisp cucumbers and tomatoes are everyday staples on tables across the region, and this recipe is a nod to that fresh, vibrant tradition.
Recipe FAQs
- → How do I keep cucumbers crisp in the salad?
Use English cucumbers, pat them dry after cutting, and dress the salad just before serving to maintain freshness.
- → Can I substitute another cheese for feta?
Yes, try goat cheese, ricotta salata, or fresh mozzarella for a different creamy texture and flavor.
- → What kind of tomatoes work best?
Grape or cherry tomatoes hold their shape and add natural sweetness, making them ideal for this dish.
- → How long does the salad keep in the fridge?
Stored in an airtight container, it stays fresh for up to three days. Toss again before serving leftovers.
- → Can I prepare the vinaigrette ahead?
Absolutely. Mix the vinaigrette and refrigerate in a closed jar for up to one week; shake before using.
- → What dishes pair well with this salad?
This salad complements grilled meats, roasted poultry, or can be served alongside sandwiches and wraps.