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Overhead view of a fresh Greek cucumber tomato salad with feta cheese and olives in a wooden bowl

Greek Cucumber Tomato Salad with Feta and Briny Olives

A vibrant, no-cook Greek salad bursting with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives. It's the perfect make-ahead side dish for any gathering.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3-4 Persian cucumbers, diced into 1/2-inch pieces
  • 4 medium ripe tomatoes about 1 lb total, seeded and diced into 1/2-inch pieces
  • 1 small red onion thinly sliced
  • 1 cup kalamata olives pitted
  • 6 oz block feta cheese crumbled or cubed
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Fresh dill or parsley for garnish optional

Method
 

  1. Prepare all vegetables: dice cucumbers and tomatoes, thinly slice red onion, and halve olives if desired.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
  3. Place diced cucumbers, tomatoes, sliced red onion, and olives in a large serving bowl.
  4. Pour about three-quarters of the dressing over the vegetables and toss gently to coat everything evenly.
  5. Add the crumbled or cubed feta cheese to the bowl.
  6. Drizzle the remaining dressing over the feta and vegetables, then fold everything together carefully to distribute the feta without breaking it up too much.
  7. Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld.
  8. Garnish with fresh dill or parsley if using, then serve immediately.