Creamy Cucumber Feta Tomato Salad

5 from 3 votes
30 minutes
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Here’s a great salad to make all summer long! Creamy Cucumber Feta Tomato Salad with Greek yogurt 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!

Cucumber Tomato Feta Salad in round ceramic bowl with serving spoon.

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 Feta 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 Feta Tomato Salad with minimal chopping skills required!

Let’s make it!

Cucumber Tomato Feta Salad with serving spoon.

How to Make Creamy Cucumber Feta Tomato Salad:

Recipe Ingredients:

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

Ingredients for Cucumber Tomato Feta Salad in glass bowls.

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 Feta Tomato Salad.
  • Combine chopped cucumber, tomatoes, red onion, feta cheese, half the dill and garlic in a bowl. Set aside.
Ingredients for Cucumber Tomato Feta Salad in glass bowl before being mixed together.
  • Combine yogurt, lemon juice, remaining dill, and salt and black pepper in a small bowl.
  • Pour over vegetables and toss.
Ingredients for Cucumber Tomato Feta Salad with yogurt dressing added.
  • Adjust seasoning with salt, black pepper and more lemon juice if desired to taste.
Cucumber Tomato Feta Salad mixed together in glass bowl.
  • Garnish the Cucumber Feta Tomato Salad with dill sprigs and serve immediately.
Cucumber Tomato Feta Salad in salad bowl with serving spoon.
  • 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.
Cucumber Tomato Feta Salad with serving spoon.

Frequently Asked Questions:

Can you make a Creamy Cucumber Feta Tomato Salad ahead of time?

Yes, you can, but it’s best not to hold it too long before serving because it will get watery. Chop vegetables and make dressing up to an hour ahead but don’t combine them.  Refrigerate.  Just before serving, combine the vegetables with the dressing and serve immediately.

What other vegetables can be added to a Cucumber Feta Tomato Salad?

Add red or yellow bell pepper, artichoke hearts, and Kalamata olives.

Cucumber Tomato Feta Salad with serving spoon.

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:

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Cucumber Tomato Feta Salad in round ceramic bowl with serving spoon.

Cucumber Feta Tomato Salad

5 from 3 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Here's a great salad to make all summer long! Creamy Cucumber Feta Tomato Salad with Greek yogurt, 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!
Prep Time 30 minutes
Total Time 30 minutes
Course Side Dishes – Salads
Cuisine Greek
Servings 4
Calories 124 kcal

Ingredients
  

  • 2 large English cucumbers - quartered lengthwise, seeded and sliced into 1/2-inch pieces
  • 3 medium tomatoes - seeded and cut into 1/2-inch pieces
  • 1/2 medium red onion - or 1 small onion, coarsely chopped
  • 1/2 cup crumbled feta cheese
  • 3 cloves garlic - minced
  • 1/2 cup chopped fresh dill - divided, loosely packed, plus a few sprigs for garnish
  • 3/4 cup Greek yogurt - fat-free, low-fat or regular
  • 1-2 tablespoons lemon juice - to taste
  • Salt and freshly ground black pepper - to taste

Instructions
 

  • Combine chopped cucumber, tomatoes, red onion, feta cheese, half the dill and garlic in a bowl. Set aside.
  • Combine yogurt, lemon juice to taste, 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 to taste.
  • Garnish with dill sprigs and serve immediately.

Notes

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

Nutrition

Serving: 1 | Calories: 124kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 239mg | Potassium: 580mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1461IU | Vitamin C: 25mg | Calcium: 187mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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7 Comments

  1. One of my favorite salads in the summer, especially since I grow my own tomatoes, cucumbers and mint! Part Greek salad, part middle eastern! Your pictures are lovely!

  2. Kirsten, Great idea! We have a lot of trees on our lot so we beg and steal any sunshine possible for our herb and vegetable gardens.