Fresh and Flavorful Cucumber Tomato Salad

There’s nothing quite like a fresh garden vegetable salad on a warm summer day. Light, crunchy, and full of an easy and bright flavor, this Cucumber Tomato Salad with Feta and Kalamata Olives is the perfect side dish for just about any occasion—from casual backyard barbecues to potlucks or even a quick lunch on the porch.

For some reason, our garden in prone to producing tomatoes and cucumbers in bulk. Any other vegetable we’ll get a modest harvest, but when it comes to tomatoes or cucumbers, they don’t stop coming. I love it. But also… it gets to be a lot of the same old boring things. A creamy cucumber salad here, a BLT there… all fun and games until it’s an every day occurrence. Which is why I love this salad. It’s a great way to use up garden cucumbers and tomatoes, and it comes together in literal minutes with pantry staples. The salty feta and olives balance beautifully with the crisp cucumbers, juicy tomatoes, and zesty apple cider vinaigrette and give it a little something different from the same old, same old.

As a bonus, this easy recipe is definitely a reliable go-to that’s perfect for making ahead or doubling for a crowd.

Why You’ll Love This Cucumber Tomato Salad

• Ready in less than 15 minutes
• A great way to use garden cucumbers and tomatoes
• Naturally gluten free
• Easy to make ahead for parties and potlucks
• Packed with fresh Mediterranean-inspired flavor
• Perfect alongside grilled meats, sandwiches, and summer dinners

Ingredients

• 2 cucumbers, peeled, seeded, and cut into small pieces – I use this chopper for the cucumbers, tomatoes and olives and it makes it SO QUICK to put together.
• 2 Roma tomatoes, diced
• ½ cup crumbled feta cheese
• ¼ cup sliced, pitted Kalamata olives
• ⅓ cup olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon oregano

Ingredient Notes

Cucumbers: English cucumbers or garden cucumbers both work well in this recipe. If using larger garden cucumbers, removing the seeds helps keep the salad from becoming watery.

Tomatoes: Roma tomatoes hold their shape nicely, but cherry tomatoes, grape tomatoes, or fresh garden tomatoes can also be used.

Feta Cheese: Crumbled feta adds a salty, creamy texture that balances the fresh vegetables beautifully.

Kalamata Olives: These add classic Mediterranean flavor, but black olives can be substituted if preferred.

Apple Cider Vinegar: The slight sweetness pairs wonderfully with the tomatoes and feta, though red wine vinegar is another excellent option.

How to Make Cucumber Tomato Salad

1. Prep the vegetables: Peel, seed, and chop the cucumbers and tomatoes into bite-sized pieces. OR, just pop them through this chopper and call it good. Add to a medium salad bowl.
2. Add mix-ins: Crumble in the feta cheese and stir in the sliced Kalamata olives.
3. Make the vinaigrette: In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and oregano until fully combined. I also love to just add all the ingredients to a mason jar with this lid and shake to combine.
4. Combine and toss: Pour the dressing over the chopped vegetables and gently toss until everything is evenly coated.
5. Let it rest: For best flavor, allow the salad to chill in the refrigerator for at least 15–20 minutes before serving.

What Goes Well with Cucumber Tomato Salad?

This salad is incredibly versatile and pairs well with a variety of dishes. Here are some tasty ideas we like to have with our salad:

• Grilled meats: Perfect alongside grilled chicken, steak kabobs, or pork chops.
• Seafood: Serve it next to grilled salmon, shrimp skewers, or lemon garlic tilapia.
• Mediterranean favorites: Pairs wonderfully with hummus, pita bread, falafel, or a big bowl of Greek lemon rice.
• Sandwiches & wraps: A refreshing side for turkey pita wraps, chicken gyros, or caprese paninis.
• Summer picnics: Add it to a spread with cold cut sandwiches, pasta salad, watermelon slices, and deviled eggs.

Make-Ahead and Storage Tips

• This salad can be made a few hours in advance. Just keep it refrigerated until ready to serve.
• It’s best enjoyed the same day for the freshest texture, but leftovers will keep well in an airtight container in the fridge for 1–2 days.
• If making ahead, consider adding the feta cheese just before serving to keep it from getting too soft.

Frequently Asked Questions

Can I make cucumber tomato salad ahead of time?

Yes. This salad can be prepared several hours in advance and stored in the refrigerator until serving. For the best texture, add the feta cheese just before serving.

How long does cucumber tomato salad last in the fridge?

Leftovers will keep for 1 to 2 days in an airtight container. The vegetables will release liquid over time, so the salad is best enjoyed fresh.

Can I use cherry tomatoes instead of Roma tomatoes?

Absolutely. Cherry tomatoes and grape tomatoes are both excellent substitutes and add a little extra sweetness.

Do I need to peel the cucumbers?

Not necessarily. English cucumbers can be left unpeeled, while larger garden cucumbers often have thicker skins that benefit from peeling.

Fresh Garden Flavor in Every Bite

If you’re looking for an easy way to use up summer cucumbers and tomatoes, this Cucumber Tomato Salad with Feta and Kalamata Olives is hard to beat. It’s fresh, colorful, and packed with bright Mediterranean flavors that pair well with everything from grilled chicken to simple sandwiches. Whether you’re harvesting vegetables from your own garden or picking them up at the farmer’s market, this easy cucumber tomato salad is a delicious way to enjoy the best flavors of summer.

Print Recipe

Cucumber Tomato Salad with Feta and Kalamata Olives

A simple summer salad with a Mediterranean flair – using cucumbers, tomatoes, feta and kalamata olives

Prep Time5 minutes mins

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: cucumber, salad, summer salad, tomato

Ingredients

• 2 cucumbers peeled and diced
• 2 Roma tomatoes diced
• 1/2 cup feta cheese crumbled
• 1/4 cup kalamata olives sliced and pitted
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp salt
• 1 tsp oregano

Instructions

• Peel and dice cucumbers and dice tomatoes. Add to medium bowl.
• Crumble in feta and add olives.
• In separate small bowl, whisk together olive oil, vinegar, salt, sugar and oregano.
• Pour dressing over vegetables and toss to combine.
• Chill for 15-20 minutes before serving.

If your garden, like mine, is overflowing with cucumbers and tomatoes, this salad is a must try! Enjoy and happy summer 😊