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Greek Tomato Cucumber Salad
- ⏰ Ready In: 15 minutes
- 🥣 Serves: 10
- 🥗 Main Ingredients: English cucumber, cherry tomatoes, kalamata olives, and our homemade Greek Vinaigrette.
- Dietary Info: Dairy-Free and Gluten-Free
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Why You’ll Make this
Greek Tomato and Cucumber Salad
On Repeat!
- ✅ So Easy: There’s a good chance that you have all of these ingredients already in your pantry/fridge so it’s a great one to make at a moments notice.
- 🥒 Fresh Produce: There’s minimal ingredients used in this recipe since the fresh produce pulls its weight when it comes to flavor and texture.
- 🫙 Homemade Dressing: Our homemade Greek Vinaigrette dressing has the freshest flavors of garlic, lemon, dijon, and oregano that helps add an exclamation point to this Greek salad.
Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Cucumbers: English cucumbers work best in this recipe as they’re less watery than standard garden cucumbers, which helps them hold their texture. We sliced strips of the skin off, sliced them into rounds, and then quartered them for the perfect bite.
- Cherry Tomatoes: These little guys are the best sized tomatoes for this salad and are less watery than garden or heirloom tomatoes.
- Feta: This can be swapped for a dairy-free feta cheese. We used crumbled feta, but you could always buy a block of it and crumble it yourself.
- Greek Vinaigrette: You’ve gotta try making our Greek Vinaigrette, but if you just don’t have the time, store bought will work. We love using the Primal Kitchen brand.
How To Make A Greek Cucumber and Tomato Salad
Step 1 – Mix up our Greek vinaigrette.
Step 2 – Assemble salad ingredients in a large bowl.
Meal Prep Tip
If you’re making this simple Greek cucumber tomato salad ahead of time, assemble the salad but hold on adding the dressing until you’re ready to serve. This will keep the veggies from soaking up the dressing.
Step 3 – Pour Greek vinaigrette over Greek salad with cucumbers and tomatoes.
Step 4 – Enjoy immediately with cast iron chicken thighs or your favorite summer meal.
Greek Cucumber and Tomato Salad Variations
Add some protein with some cooked chicken (try our smoked chicken breast recipe or our grilled chicken breast) or shrimp (grilled shrimp skewers or pan fried shrimp) would also be delicious! Not into feta cheese? We get it. Feta isn’t for everyone. Simply omit it or replace it with goat cheese. Make it a Horiatiki Salad, which is a traditional Greek salad where the veggies are chopped a bit bigger, a block of feta cheese is plopped right on the salad, all drizzled with a combo of olive oil, red wine vinegar, and herbs.
Greek Salad with Cucumbers and Tomatoes FAQ & Tips
Yes, you can make Greek salad ahead of time. Just hold on adding the dressing untill you’re ready to serve.
While Greek salad is best enjoyed immediately after the dressing has been added, leftovers can be stored in the refrigerator for up to 2-3 days.
Greek cucumber tomato salad goes amazing with grilled chicken breasts and serving them on some fresh romaine lettuce to make a Greek Chicken Salad. Or keep it as a side dish and serve it alongside our Greek chicken meatballs, smoked chicken thighs or grilled chicken thighs. We love using the leftovers in our lamb meatball gyro bowls!
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Ingredients
- 1-2 cups english cucumber, diced
- 1 pint cherry tomatoes, halved or quartered
- 1 cup kalamata olives, pitted
- 1 red or orange bell pepper, diced
- 6 ounces feta cheese, crumbled (regular or dairy-free)
- ⅓ cup red onions, diced (or sliced)
- 3-4 tablespoons Greek Vinaigrette, homemade or store-bought
Instructions
- Combine: In a medium-sized bowl, add 1-2 cups english cucumber, 1 pint cherry tomatoes, 1 cup kalamata olives, 1 red or orange bell pepper, 6 ounces feta cheese, ⅓ cup red onions, and 3-4 tablespoons Greek Vinaigrette. Mix to combine.
- Serve: Enjoy immediately!
Notes
- Serving: I LOVE serving this over a bed of chopped romaine with some grilled bone-in chicken thighs! Perfect summer meal.
- Dairy-Free: to make this recipe dairy-free simply use a dairy-free feta.
- Variations: Add in protein by adding some grilled shrimp or grilled chicken breasts.
- Make Ahead: you can make this ahead but I would not recommend adding the dressing before storage as things may get a bit soggy – instead add the dressing right before serving.
- Storage: once you have put the dressing on you can store it in an airtight container in the refrigerator for 2-3 days – but it may get a bit soggy.
Liz Sipley says
This is such an easy and fresh summer salad!