Prep Time: 25 min.
This fresh and colorful cucumber tomato feta salad is so easy to make and the perfect staple to enjoy all year long. Also known as Horiatiki (or Greek Salad), this recipe is especially delicious during the summer months when all the vegetables are at their peak.
This classic Mediterranean dish comes together in no time. Serve it as a side salad paired with grilled meats, fish, seafood, casseroles, pasta, you name it. Or enjoy it on its own as a light lunch with toasted pita bread or my homemade crackers.
All you need to make the salad is sweet grape tomatoes, crunchy cucumber, red onion, briny kalamata olives, and creamy feta. Top it with a simple vinaigrette and let the flavors speak for themselves.
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Cucumber - English or Persian cucumbers work best for this recipe.
• Grape tomatoes - Use chopped grape tomatoes, cherry tomatoes, or vine tomatoes.
• Feta - I like using a block of feta for the best taste.
• Kalamata olives - I prefer pitted Kalamata olives in olive oil or brine.
• Red onion - You'll need a small red onion, or substitute with shallots, white, or yellow onions. Remember, you can soak the chopped red onion for 20 minutes if you want a milder taste.
• Olive oil - I use cold-pressed extra-virgin olive oil.
• White wine vinegar - This adds a bright, tangy taste. Swap for red wine vinegar, apple cider vinegar, or lemon juice.
• Garlic - I use two small cloves, but do adjust to your taste or omit.
• Seasoning - Add dried oregano, flaky sea salt, and pepper for flavor.
How to Make a Cucumber Tomato Feta Salad
1. Cut out the feta flowers using the flower-shaped cutter.
2. Prepare the ingredients. Chop the cucumber, grape tomatoes, olives, remaining feta, and red onion.
3. Combine the dressing. Mix olive oil, white wine vinegar, garlic, oregano, honey, and season well. And pour the dressing over the salad.
4. Layer the salad. Top the feta flowers onto the salad and garnish with tomato and basil 'cherries'.
Possible Variations
• Spice it up - Sprinkle chili flakes, fresh chili, or jalapeño.
• Herbs - Swap oregano for chopped fresh mint, dill, or basil.
• Add croutons - Slice your favorite bread into cubes, fry them in butter in a medium-hot pan until golden brown, allow them to cool and top them onto the salad.
• Crunch - Pumpkin seeds, sunflower seeds, sesame seeds, almonds, pistachios, and pecans are all tasty options to add a crunchy texture.
• Make it more filling - Add cooked cold pasta, lentils, or chick peas.
• Microchop it - and serve it as a dip!
FAQs
Can I make the salad ahead of time?
Yes, it'll stay fresh and crunchy for a few hours, allowing the flavors to marinate. However, any longer than that, and the cucumber may turn soggy. Alternatively, add the chopped cucumber right before serving.
How should I serve the recipe?
Enjoy the salad on its own for lunch or dinner, or serve it as a side dish with meats, fish, seafood, etc.
Other Feta Salads:
• Watermelon Feta Chessboard Salad
Ingredients
- 300 grams grape tomatoes
- 1 large cucumber
- 1 small red onion
- 200 grams feta
- 75 grams kalamata olives (pitted)
- fresh chives or basil (to garnish)
- 25 grams olive oil
- 1 tablespoon white wine vinegar
- 2 small cloves of garlic (minced)
- 1 heaped teaspoon dried oregano
- 1 tablespoon honey
- sea salt (to taste)
- pepper (to taste)
- flower cookie cutter (about 4 cm)
Instructions
Serves 3-4.
1. To make the feta flowers, cut out the cheese with the cookie cutter.
2. Carefully push out the feta flower, pressing down along each side of the cutter to prevent the cheese from breaking.
3. Repeat until you have as many flowers as possible, given the size of your cookie cutter and the block of cheese. You can halve the flowers, but do this carefully so they won't break.
4. Crumble or dice the remaining feta.
5. Cut the cucumber in half lengthwise. Scoop out the seeds (use a small spoon).
6. Dice the cucumber.
7. Cut the grape tomatoes into slices (save a few tomato tips for the garnish).
8. Chop the red onion finely.
9. Halve the olives.
10. Add the chopped cucumber, tomatoes, red onion, olives, and feta to a large bowl or serving platter.
11. Mix the olive oil, minced garlic, white wine vinegar, oregano, and honey to make the dressing. Season to taste with salt and pepper.
12. Pour the dressing onto the salad. Mix well.
13. Carefully arrange the feta flowers on top of the salad.
14. Add the tip of the grape tomatoes to make the cherries, small pieces of fresh chive for the stems, and basil for the leaves.
15. Serve.
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