Creamy Cucumber Tomato Salad

Here’s a great salad to make all summer long! Creamy Cucumber Tomato Salad with Greek yogurt, feta cheese and tangy dill is the perfect side dish for grilled meat, poultry or fish.  Enjoy it on its own, or spoon it into pita bread for a great lunch!

Why This Recipe is a Keeper!

Classic Greek tzatziki sauce with cucumber and yogurt is one of my favorites for numerous uses, like sandwiches and dips.  I love Greek yogurt and always have it on hand, so adding tomatoes, red onion, and feta cheese seemed natural to make it a salad.

This Creamy Cucumber Tomato Salad is perfect on the side with grilled meats, poultry, and fish that will become a mainstay at all your summer barbecues and picnics!

Best of all, this is an easy Cucumber Tomato Salad with minimal chopping skills required!

Let’s make it!

How to Make Creamy Cucumber Tomato Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this easy Creamy Cucumber Tomato Salad recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Cucumbers: I use English cucumbers in this recipe because they’re less watery than a Kirby. English cucumbers are the ones you see at the grocery store that are wrapped in plastic. Although referred to as “seedless,” they still have tiny seeds, which I prefer to remove for this salad.
• Tomatoes: Any tomato works in this Cucumber Tomato Salad. Plum or Roma tomatoes are less watery than round tomatoes. Halved cherry or grape tomatoes will also work well.
• Red Onion: I like to use red onion in this feta salad for the color. However, scallions are also a good option.
• Greek Yogurt: Greek yogurt’s origins lie in the Middle East. However, various cultures have their version of this thick, strained yogurt. The thickness is achieved by removing excess whey, but the end result maintains the same bright, tangy flavor. I use Fage 5% milk-fat yogurt, although lower-fat yogurt works too.
• Lemon Juice: Fresh is always best!
• Feta Cheese: This salty and tangy Greek cheese has existed for centuries and it’s the perfect pairing with the yogurt in this cucumber tomato salad. It’s traditionally made with sheep’s milk, but producers can now add up to 30% of goat’s milk.
• Fresh Dill: There’s no substitute for fresh dill. Dried dill does not have the same bright, fresh, citrusy flavor. Fresh mint is an excellent substitute if you don’t have or can’t find fresh dill.

Step-By-Step Instructions:

• There’s not much to it! Gather and prep all the ingredients for the Cucumber Tomato Salad.
• Combine chopped cucumber, tomatoes, red onion, feta cheese, half the dill and garlic in a bowl. Set aside.

• Combine yogurt, lemon juice, remaining dill, and salt and black pepper in a small bowl.
• Pour over vegetables and toss.

• Adjust seasoning with salt, black pepper and more lemon juice if desired to taste.

• Garnish the cucumber tomato feta salad with dill sprigs and serve immediately.

• TO MAKE AHEAD: Chop vegetables and make the dressing up to an hour ahead but don’t combine them.  Refrigerate.  Just before serving, combine and serve immediately.

Chef Tips and Tricks:

• Feel free to leave the cucumber peel on for maximum nutrition. I like to “semi-peel” the cucumbers so that some peel remains for a pretty presentation, crunch, and color.
• If Greek yogurt is too tangy for you, whisk in some extra virgin olive oil to tone it down.

Frequently Asked Questions:

Storage:

• Store any leftovers in the refrigerator and consume them within three days. The salad will be watery but will still taste great!

Serve with:

• Grilled Marinated Skirt Steak with Peperonata
• Grilled Burgers with Bacon Tomato Jam and Smoked Gouda
• Roast or grilled chicken
• Grilled fish

More great Greek-inspired salad recipes you’ll love!

• Potato and Green Bean Salad
• Greek Orzo Pasta Salad
• Cucumber Red Onion Feta Cheese Salad
• Greek Village Salad

Get all my side dish salad recipes at Side Dish Salads – From A Chef’s Kitchen.

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