Greek cucumber & tomato salad
Crunchy cucumber, juicy tomatoes and salty feta do most of the work here. Cut everything into generous pieces, dress it just before eating and serve with bread for an easy lunch, or alongside a warm dinner.
15 minutes, start to finishLet’s make it.
- 01
Chop the vegetables
Cut the cucumber into half-moons and halve the tomatoes. For a milder onion flavor, soak the slices in cold water for 5 minutes, then drain.
- 02
Mix the dressing
Whisk the olive oil, red wine vinegar, oregano and black pepper in a large bowl.
- 03
Toss gently
Add cucumber, tomatoes, onion and olives. Toss gently, then add the feta in large pieces. Taste before salting; feta and olives may be enough.
- 04
Serve
Let stand for 5 minutes, then serve. Spoon the tomato juices and dressing over the top.
Make it your own.
- For a more substantial lunch, add a drained can of chickpeas or serve with pita.
- Keep the tomatoes at room temperature before cutting for better flavor.
- For a dairy-free version, leave out the feta or use a plant-based alternative.
Keeping the leftovers
For meal prep, refrigerate vegetables, feta and dressing separately and combine shortly before eating. Use within 2 days for the best texture. Refrigerate dressed leftovers promptly.
Food safety references: cooking temperatures and cold storage.
A few good questions
Can I make this salad ahead?
Yes. Chop the vegetables the evening before, refrigerate, and keep the dressing separate. Add the feta and dressing when you are ready to eat.
Does Greek salad contain lettuce?
This version uses cucumber and tomatoes as its base. You can add lettuce if you prefer, but it will soften quickly once dressed.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
