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Quick Cucumber Tomato Salad with Feta in 10 Minutes

This cucumber, tomato, and feta salad is bright, crunchy, and loaded with fresh summer flavor. Crisp English cucumber, sweet cherry tomatoes, and salty crumbled feta come together with a quick red wine vinaigrette that takes seconds to whisk. With just a few everyday ingredients, this salad is ready in about 10 minutes—perfect as a light side or a fast, satisfying addition to any meal.

A white bowl filled with a salad made of sliced cucumbers, halved cherry tomatoes, and crumbled feta cheese, with a metal spoon resting inside the bowl.

I like to keep a fresh, vibrant side on the table, and this simple cucumber tomato salad delivers every time. I’ve made versions both with and without feta—if you want a creamy, salty contrast add the cheese, but it’s just as refreshing without.

This is the sort of salad you’ll reach for when garden tomatoes are abundant or when dinner needs a bright, easy lift.

This cucumber, tomato, and feta salad pairs especially well with grilled dishes such as lamb skewers, yogurt-marinated Greek chicken thighs, or grilled Greek turkey burgers.

Ingredients at a glance

(Full measurements are listed in the recipe card below.)

A container of cherry tomatoes, a tub of feta crumbles, a cucumber, a bottle of olive oil, a bottle of red wine vinegar, a jar of black pepper, a jar of oregano, and a small bowl of kosher salt on a white surface.

Ingredient tip: I prefer Diamond Crystal kosher salt because its light, flaky texture makes seasoning easier. If you use Morton’s kosher salt, reduce the amount slightly.

How to assemble the salad

(See the recipe card below for full written instructions.)

A hand is slicing a cucumber on a brown cutting board with a knife. Several round and quartered cucumber pieces are visible next to the partially cut cucumber.
Slice an English cucumber into rounds, then cut each round into quarters and add to a large bowl.
A person uses a knife to slice cherry tomatoes on a brown cutting board. Some tomatoes are whole, while others are halved.
Halve a pint of cherry or grape tomatoes and add them to the bowl with the cucumbers.
A hand holds a tablespoon measuring spoon pouring balsamic vinegar into a glass jar containing olive oil. A small bowl of salt is in the background on a white surface.
For the dressing, combine olive oil, red wine vinegar, dried oregano, salt, and black pepper in a jar and shake to emulsify.
A hand pours dressing from a glass jar over a bowl filled with sliced cherry tomatoes and chopped cucumbers.
Drizzle the vinaigrette over the vegetables and toss to coat evenly.
A hand holds a spoon, mixing a salad with chopped cucumbers, halved cherry tomatoes, and crumbled feta cheese in a white bowl.
Stir in 1–2 ounces of crumbled feta and serve immediately.

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If you made and loved this cucumber tomato feta salad, please leave a star rating and a comment—I always love hearing from you!

A large white bowl filled with a salad made of chopped cucumbers, halved cherry tomatoes, and crumbled feta cheese; a spoon rests inside the bowl.

10-Minute Greek Tomato and Cucumber Salad

Crisp cucumbers, juicy cherry tomatoes, and tangy feta tossed in a simple red wine vinaigrette. Ready in about 10 minutes—an easy, refreshing side for warm-weather meals.
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Course: Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Taryn Solie

Equipment

  • A large sharp knife
  • A cutting board
  • A large bowl
  • Measuring spoons
  • A jar with a lid (mason jar works well)
  • A spoon for stirring

Ingredients

  • 1 English cucumber seedless
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano
  • ¾ tsp kosher salt Diamond Crystal preferred
  • ¼ tsp ground black pepper
  • 1–2 oz crumbled feta

Instructions

  • Using a large, sharp knife, slice the English cucumber into ¼-inch rounds, then quarter each round. Place the cucumber pieces in a large bowl. Halve the cherry tomatoes and add them to the bowl.
  • Measure the olive oil, red wine vinegar, oregano, salt, and pepper into a jar with a lid. Secure the lid and shake until combined. Pour the dressing over the vegetables, add the crumbled feta, and gently toss. Serve immediately.

Notes

  • An English cucumber is ideal because it has few seeds; use another variety if you don’t mind a few seeds.
  • Cherry or grape tomatoes work best for easy halving, but any tomato cut into bite-sized pieces will do.
  • For best texture, don’t make this salad too far in advance—cucumber can soften over time. You can chop the vegetables ahead and keep them refrigerated in an airtight container, then toss with the dressing and feta just before serving.

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Close-up of a bowl filled with a salad made of chopped cucumbers, halved cherry tomatoes, and crumbled feta cheese, with seasoning visible, and the text “10-Minute Cucumber Feta Tomato Salad” at the top.