Cucumber Tomato Feta Salad is an easy and refreshing classic side dish for summer. It’s ready in less than 10 minutes. 

For only $5.00, you can make this salad to serve six. That works out to be about $0.83 per serving. You can make this salad even cheaper by using tomatoes and cucumbers from your summertime garden! 

For another light and refreshing cucumber salad option, try this Creamy Cucumber Salad with Radish and Dill.

A spoon scooping up some of the Cucumber Tomato Feta Salad.

This healthy, low-carb salad is the perfect light and refreshing salad for a warm summer’s night. It is full of fresh flavors that are simple to put together. You can even make it the day before and let it chill overnight to be ready the next day for a potluck or BBQ.

This salad has a Greek flavor from all the feta cheese combined with the cucumbers and tomatoes. Top it with a simple dressing, and the result is a crisp, juicy, flavorful salad with every bite.

Ingredients and Cost

Per Serving Cost: $0.83

Recipe Cost: $5.00

  • 4 vine-ripe tomatoes – $1.38
  • 1 medium cucumber – $0.48
  • ¼ cup olive oil – $0.56
  • ½ large red onion – $0.70
  • 2 teaspoons sea salt – $0.08
  • ½ cup crumbled feta – $1.70
  • 1 ½ teaspoons ground black pepper – $0.10

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

All of the ingredients needed to make Cucumber Tomato Feta Salad.

Instructions

  1. First, cut the vegetables into wedges and slices. 
  2. Next, place the vegetables in a bowl. Drizzle with olive oil and add in feta. Season with salt and pepper.
  3. Finally, toss to coat the veggies evenly in the olive oil and to spread the feta before serving. 

A picture collage of how to make this Cucumber Tomato Feta Salad recipe.

Recipe Variations

  •  If you like vinegar with your tomato and cucumber salad, leave out the feta and add 2 tablespoons of red wine vinegar in its place. 
  • You can add kalamata olives, 1 teaspoon of Italian seasoning, 2 Tablespoons of red or white wine vinegar, and 1 Tablespoon of fresh minced oregano (or 1 teaspoon dried oregano) to make a chunky Greek salad.
  • Sometimes I add sliced fennel for an extra punch of flavor. 
  • If you like more of one vegetable over the other, by all means, adjust the portions to your preferences. That’s the great thing about this salad; they’re almost impossible to ruin. 

Storage and Recipe Tips

SERVE: You can keep this salad out for 2 hours before it will need to be refrigerated.

STORE: Keep covered in the refrigerator for 2-3 days. Pour off the excess liquid that is released from the tomatoes and cucumber before serving.

FREEZE: Tomatoes and cucumbers do not freeze and defrost well, so I do not recommend freezing this salad.

MAKE AHEAD: You can make this salad 24 hours in advance. Just pour off the excess liquid accumulated from the cucumber and tomatoes while the salad sits in the refrigerator.

Cucumber and Tomato Salad in a clear glass serving bowl.

Cook’s Tools

  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Mixing bowl

Recipe FAQ’s

What is the best feta to use in salads?

I always opt for a full brick of Feta and crumble it with my hands or with a fork. Real Greek Feta is my favorite brand. It is a little hard to come by, but you can buy it from Amazon. Other favorites are Boar’s Head, Dodoni, and Nikos.

Does feta cheese go bad?

Feta cheese can go bad but it will stay fresh for up to three months if it is not opened.

How do you store feta cheese after opening?

Store your opened feta cheese in an airtight container to avoid exposure to air. When feta cheese is exposed to air it will dry the cheese out.

An overhead picture of the finished Cucumber Tomato Feta Salad recipe.

More Salad Recipes

A close up picture of Cucumber Tomato Feta Salad in a clear glass serving bowl.
5 from 3 votes

Cucumber Tomato Feta Salad

Recipe Cost $ $5.00
Serving Cost $ $0.83
Prep Time 7 minutes
Total Time 7 minutes
6 people
Cucumber Tomato Feta Salad is an easy and refreshing classic side dish for summer. It’s ready in less than 10 minutes.

Equipment

  • cutting board
  • chef's knife
  • measuring cups and spoons
  • mixing bowl

Ingredients
 
 

Instructions

PREP VEGETABLES:

  • Slice the tomatoes into wedges, slice the cucumber into ¼-inch thick slices, and cut the red onion into thin slices.

FINISH SALAD:

  • Place the vegetables in a medium bowl.
  • Drizzle the veggies with olive oil and add in feta, salt, and pepper.
  • Toss to coat the veggies in olive oil and evenly distribute the feta.

SERVE:

  • Serve immediately or chill up to 24 hours before serving.

Nutrition

Serving: 1cup | Calories: 86kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 873mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 1mg

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. Delicious! This is a perfect summer salad.

  2. My hubby and I loved this recipe! So quick and simple, but so tasty! Perfect for little get togethers and so easy to throw together. Can’t wait to make this again!

  3. So excited for summer tomatoes and to make this salad!