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Cucumber, Tomato, and Feta Salad Everyone Loves

Cucumber, Tomato, and Feta Salad Everyone Loves

A crisp Greek-style salad with ripe tomatoes, English cucumber, red onion, feta, and a simple oregano dressing. It is a no-cook recipe ready in about 15–20 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large Large ripe tomatoes, diced
  • 1 large English cucumber, sliced or quartered
  • 1/2 small Small red onion, thinly sliced
  • 1/2 pepper Green bell pepper, chopped, optional
  • 1/2 cup Kalamata olives, pitted, optional
  • 4 ounces Feta cheese, crumbled
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Red-wine vinegar or fresh lemon juice
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Wash and dry the tomatoes, cucumber, onion, and bell pepper. Dice the tomatoes, slice or quarter the cucumber, thinly slice the onion, and chop the bell pepper if using.
  2. Place the prepared vegetables and pitted Kalamata olives in a large serving bowl.
  3. Whisk the olive oil, red-wine vinegar or lemon juice, dried oregano, kosher salt, and black pepper in a small bowl until combined.
  4. Pour the dressing over the vegetables and toss gently so the tomatoes and cucumber stay intact.
  5. Fold in the feta cheese, or scatter it over the top for a more attractive finish and a few larger creamy bites.
  6. Serve immediately, or refrigerate for 15–30 minutes to let the flavors combine. Toss once more before serving.

Notes

Salt shortly before serving because salt draws liquid from cucumbers and tomatoes. Use block feta rather than pre-crumbled feta when possible, and add it after dressing the vegetables for the best texture.