Cucumber Feta Tomato Salad

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

5 from 3 votes

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 Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Greek

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

TIP:

If Greek yogurt is too tangy for you, whisk in some extra virgin olive oil to tone it down.

MAKE AHEAD:

Chop vegetables and make dressing up to 4 hours ahead, but don't combine them. Refrigerate.
Just before serving, combine and serve immediately.

Nutrition