Crispy Cucumber Tomato Feta Salad in 10 Minutes

Cucumber tomato feta salad is the ultimate summer side dish, ready in just 10 minutes. After making this countless times, I’ve discovered the trick to keeping it crispy: don’t over-dress. Keep reading for more tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Feta Phyllo Rolls with Sweet Chili Honey Sauce and Easy Healthy Orange Chicken Recipe Ready in 30 Minutes.

What You'll Need for Crispy Cucumber Tomato Feta Salad in 10 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 large cucumber
• 2 cups cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: 2 tbsp chopped fresh dill
• Optional: 1/4 cup sliced red onion (optional)

How to Make Crispy Cucumber Tomato Feta Salad in 10 Minutes

1. Prepare the cucumber: Slice the cucumber thinly using a mandoline slicer or a sharp knife. Place the slices in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess water.
2. Halve the tomatoes: Cut the cherry tomatoes in half and add them to a large bowl.
3. Add the feta: Add the crumbled feta to the bowl with the tomatoes.
4. Drain and rinse the cucumber: Rinse the cucumber slices under cold water and pat them dry. Add them to the bowl with the tomatoes and feta.
5. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
6. Add optional toppings: If using, add the chopped dill and sliced red onion to the salad and toss gently to combine.

Storing & Reheating Crispy Cucumber Tomato Feta Salad in 10 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dressing separately and add it just before serving to keep the salad crispy.

Freezing Crispy Cucumber Tomato Feta Salad in 10 Minutes

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not applicable. Microwave: Not applicable.

Recipe Notes

• Chef tip: Using a mandoline slicer ensures even, thin slices for a crispier salad.
• Best substitution: Substitute crumbled feta with goat cheese or cotija for a different flavor profile.
• Make-ahead: Prepare the dressing separately and add it just before serving to keep the salad crispy.
• Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
• Troubleshooting: If your salad turns out watery, it's likely from over-salting the cucumber. Rinse and pat dry the cucumber slices to fix this.

Crispy Cucumber Tomato Feta Salad in 10 Minutes

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Prep

10 minutes

🍳

Cook

0 minutes

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Total

10 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 large cucumber
• 2 cups cherry tomatoes
• 1/2 cup crumbled feta cheese

Seasonings

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Optional Toppings

• 2 tbsp chopped fresh dill
• 1/4 cup sliced red onion (optional)

Instructions

1. Prepare the cucumber: Slice the cucumber thinly using a mandoline slicer or a sharp knife. Place the slices in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess water.
2. Halve the tomatoes: Cut the cherry tomatoes in half and add them to a large bowl.
3. Add the feta: Add the crumbled feta to the bowl with the tomatoes.
4. Drain and rinse the cucumber: Rinse the cucumber slices under cold water and pat them dry. Add them to the bowl with the tomatoes and feta.
5. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
6. Add optional toppings: If using, add the chopped dill and sliced red onion to the salad and toss gently to combine.

Notes

• Chef tip: Using a mandoline slicer ensures even, thin slices for a crispier salad.
• Best substitution: Substitute crumbled feta with goat cheese or cotija for a different flavor profile.
• Make-ahead: Prepare the dressing separately and add it just before serving to keep the salad crispy.
• Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
• Troubleshooting: If your salad turns out watery, it's likely from over-salting the cucumber. Rinse and pat dry the cucumber slices to fix this.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not applicable.
• Microwave reheat: Not applicable.
• Make ahead: Prepare the dressing separately and add it just before serving to keep the salad crispy.

Nutrition Per Serving

• Calories: 120
• Protein: 3g
• Fat: 10g
• Carbs: 6g
• Fiber: 1g
• Sugar: 4g
• Sodium: 200mg
• Cholesterol: 15mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cucumber Tomato Feta Salad in 10 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Crispy Cucumber Tomato Feta Salad in 10 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!