Greek Cucumber Tomato Salad - This Greek cucumber tomato salad is crisp, juicy, and refreshing with cool cucumber crunch, sweet tomatoes, and creamy feta in every bite. The texture balance hits fresh and satisfying at the same time: crunchy vegetables, soft cheese, and a light dressing that coats without weighing anything down. Bright acidity from lemon and vinegar keeps the flavors lively while olive oil rounds everything out smoothly. It is a healthy summer salad that comes together quickly, looks vibrant on the table, and works perfectly for lunches, picnics, and warm-weather meals.

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Greek Cucumber Tomato Salad - This salad works because it respects ingredient quality and timing instead of relying on heavy dressing. After testing versions where everything was mixed at once, I noticed excess water pooling at the bottom and diluted flavor after just a few minutes. The fix was technique over complexity: lightly salt the cucumbers and tomatoes first so they release excess moisture early, then drain before assembling. This simple step keeps the vegetables crisp and the dressing concentrated instead of watery. Using ripe but firm tomatoes is essential; overly ripe tomatoes break down and soften the salad too quickly. The dressing itself stays minimal by design: good olive oil provides body, red wine vinegar and lemon juice build acidity, and oregano ties everything together with a classic Mediterranean note. Adding feta at the end rather than mixing aggressively protects its creamy texture and keeps distinct bites throughout the bowl. This shows how basic ingredients create something special: garden vegetables, olive oil, and herbs transform into a Mediterranean salad recipe that feels intentional and polished without extra steps. The method is straightforward but delivers professional results because moisture control, balance, and restraint are doing the work. This aligns with my focus on technique over complexity, where understanding when to season, when to drain, and how to finish guarantees a fresh veggie bowl that stays vibrant from the first serving to the last.

Dietary Notes

✓ Fresh Mediterranean Flavors
✓ No-Cook Summer Dish
✓ Light and Hydrating
✓ Picnic and Lunch Friendly

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Why You'll Love This

Crisp, Juicy Texture: Salting and draining vegetables keeps the salad fresh and crunchy instead of watery.
Bright Flavor Balance: Lemon, vinegar, and olive oil build a clean Mediterranean profile without heavy dressing.
Reliable Simplicity: Simple techniques guarantee consistent results even with minimal ingredients.
Versatile Serving: Works as a side, light lunch, or base for grilled proteins and grains.

Greek Cucumber Tomato Salad

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 0min

🥨 Yield: 4

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 large English cucumber, sliced
3 medium ripe tomatoes, cut into wedges
1/4 cup red onion, thinly sliced
3 tbsp extra virgin olive oil
1 1/2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
3/4 cup feta cheese, cubed
1/2 tsp salt
1/4 tsp black pepper

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English cucumber, sliced English cucumbers have fewer seeds and less water, which helps the salad stay crisp; salting briefly draws out excess moisture so the texture stays fresh and crunchy.
ripe tomatoes, cut into wedges Choose ripe but firm tomatoes so they hold their shape; draining after salting prevents watery salad and keeps flavors concentrated.
red onion, thinly sliced Slice thinly so the onion adds bite without overpowering; soaking briefly in cold water can soften sharpness if needed.
extra virgin olive oil Use a good-quality olive oil for a smooth mouthfeel; it coats the vegetables and builds flavor without heaviness.
red wine vinegar Red wine vinegar provides classic Greek acidity; add after draining so it clings instead of getting diluted.
lemon juice Lemon juice brightens the salad and keeps the vegetables tasting lively; a small amount goes a long way.
dried oregano Oregano ties the salad to Mediterranean flavors; rubbing it between your fingers releases aroma evenly.
feta cheese, cubed Add feta last and fold gently so it stays creamy and intact, giving contrast to the crisp vegetables.
salt Salting early draws out excess moisture and improves texture; season lightly at first, then adjust at the end.
black pepper Black pepper balances acidity and adds gentle warmth without distracting from the fresh vegetables.

list_alt Instructions

1

Step 1: Slice the cucumbers and tomatoes, then place them in a colander and sprinkle lightly with salt until they begin to release liquid - salting early removes excess water and keeps the salad crisp.
2

Step 2: Let the vegetables drain for 10 minutes, then gently pat dry with a clean towel - removing surface moisture prevents a diluted dressing.
3

Step 3: Transfer the vegetables to a large bowl and add red onion, olive oil, red wine vinegar, lemon juice, and oregano - adding dressing after draining builds clean, concentrated flavor.
4

Step 4: Toss gently until the vegetables are lightly coated and glossy - gentle mixing protects texture and prevents bruising.
5

Step 5: Fold in the feta cheese carefully until just combined - adding feta last keeps the cubes creamy instead of crumbly.
6

Step 6: Taste and adjust salt and black pepper as needed - final seasoning guarantees balance before serving.

Nutrition Facts

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Calories 220

Protein 6g

Carbs 14g

Fiber 3g

Sugar 6g

Fat 16g

Sodium 480mg

Potassium N/A

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Serving Suggestions

Serve this salad chilled or just slightly cool for the most refreshing texture. For presentation, use a wide bowl so the colors of the cucumber, tomato, red onion, and feta stay visible rather than stacked. Finish with a final drizzle of olive oil and a pinch of oregano right before serving to refresh the aroma. This pairs beautifully with grilled meats, flatbread, or simple roasted potatoes, and it also works well on its own as a light lunch. For best texture, toss gently and serve soon after assembling so the vegetables stay crisp and the feta remains intact.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture over time, so drain off any excess liquid before serving again. This salad is not freezer-friendly, but it is excellent for make-ahead prep: you can chop the vegetables and mix the dressing up to one day in advance, store separately, and combine just before serving to keep everything fresh and crisp.

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