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    Home » Recipes » Vegetables & Salads

    Jul 25, 2021 · Modified: Nov 25, 2022 by Harriet

    Easy Greek Tomato Cucumber Salad

    Jump to recipe card

    This Greek tomato cucumber salad with feta is light and refreshing and can be made in 15 minutes. Packed with healthy ingredients this salad is great as a side dish for any meal or just on its own!

    Top down view showing Greek salad in a round white bowl.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • Preparing the salad ingredients.
    • 💭 Recipe Tips
    • 📝 Frequently Asked Questions
    • 🌽 More Veggie Recipes
    • 📋 Recipe Card
    • 💬 Comments

    This refreshing Greek tomato cucumber salad is tossed in a light lemony, garlic, and fresh herb dressing. Make it in 15 minutes!

    👛 Cost To Make

    Estimated cost = $14.80 or $1.85 a serve

    🌟 Why You'll Love This Recipe:

    • This is such an easy recipe to make. All you need to do is chop up the veggies which take no time at all. Mix it with the salad dressing and you are ready to go.
    • You can definitely put this together even on your busiest day for a quick healthy dinner.
    • This Greek tomato cucumber salad isn’t made with leafy greens which means you can make it several hours in advance and let the flavours develop. Which is great if you are going on a summer picnic or taking to a barbecue.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing ingredients for making Greek Salad.

    Cucumbers – use any variety you like. I used Lebanese cucumbers because they are small and mild in flavor.

    Tomatoes – you can use big tomatoes or cherry tomatoes.

    Capsicum (bell peppers) – you can use red, green, or yellow capsicum.

    Chickpeas – The addition of chickpeas helps to make it a more filling salad. For convenience use, canned chickpeas, rinse, and drain them well before adding to the salad.

    Onions – I used both red onions and spring onions (green onions) for flavor and texture. However, you can use either or both.

    Greek feta cheese – not only adds a nice texture to the salad it gives it additional flavor because of its milky and salty taste.

    Herbs - If you can use fresh herbs, they taste so much better. I used fresh coriander, mint leaves, and parsley because we like these flavors.

    However, if you don’t like these herbs replace them with ones that you like.

    And you don’t need to use three different varieties of herbs, you can use one or more if you like.

    If you can’t get fresh herbs use dried herbs like oregano, parsley, or basil, use about ¾ teaspoon of each.

    You can even use a combination of fresh and dried herbs.

    For the dressing – extra virgin olive oil, fresh lemon juice, balsamic vinegar with a little salt for flavor and sugar for sweetness.

    Fresh garlic – is used in the salad dressing for flavor. However, if fresh garlic upsets your stomach leave it out or, use ¼ teaspoon or to taste of garlic powder.

    🍽 Equipment

    • Sharp knife
    • Cutting board
    • Large salad bowl
    • Medium jar with a screw top lid
    • Grater with a fine mesh or garlic press

    🍳 Step By Step Instructions

    Make the salad dressing

    Image showing ingredients for salad dressing.

    The dressing can be either made directly in the salad bowl before adding the vegetables.

    You could also mix all the salad dressing ingredients in a small bowl or jar and pour it over the salad at the end.

    Preparing the salad ingredients.

    Images showing chopped veggies on a white cutting board.

    Do you need to peel the cucumbers?

    That really depends on the type of cucumber you use. Some varieties of cucumbers will have a slightly bitter taste on the skin and would taste better peeled.

    If you are using Telegraph (long cucumbers) or Lebanese cucumbers the skin and be left on.

    Do you need to remove the seeds from cucumbers and tomatoes?

    If you plan on eating the salad soon after making you don’t need to remove the seeds.

    If you plan on making the salad several hours in advance, I would remove the seeds.

    This is because the seeds and their pulp contain a lot of moisture and when left to stand for several hours the salad will become very watery.

    Removing the seeds is not going to entirely eliminate the liquid build-up in the salad but it will reduce it significantly.

    How to remove seeds from cucumbers and cut for the salad

    To remove the seeds from cucumbers, cut them in half lengthwise. Use a teaspoon to scrape or scoop out the seeds.

    After deseeding the cucumber, slice each piece again lengthwise then cut into small chunks.

    How to cut and deseed the tomatoes

    To deseed large tomatoes cut in half and use a teaspoon to scoop out the seeds and pulp, then cut the tomato into a similar size as the cucumber chunks.

    • Note: If you are using small tomatoes like cherry or grape you don’t need to remove the seeds from these, just cut them in half and use.

    How to cut and deseed the capsicum

    Cut the capsicum in half from top to bottom, remove the seeds and trim away the white membrane inside. Cut the capsicum into long strips and then into smaller pieces.

    Making the Greek tomato cucumber salad

    After you have finished cutting the vegetables and other ingredients add them to a large bowl and drizzle over the salad dressing and serve.

    💭 Recipe Tips

    • The salad dressing can be made in advance and can be stored in the fridge for several days. Allow the dressing to come to room temperature before using.
    • Leftovers can be kept in the fridge for up to 4 days.

    📝 Frequently Asked Questions

    Does Greek salad have lettuce in it?

    Yes and no. Some people will add lettuce to the salad but, a traditional Greek salad does not have lettuce.

    🌽 More Veggie Recipes

    You might also like to try this tomato bocconcini salad, or this broccoli cauliflower salad, or this spicy carrot salad or this roast pumpkin chickpea feta salad or these easy recipes:

    • Black bean and corn salsa
    • Potato salad with Greek yogurt
    • Carrot pickle
    • Roast pumpkin chickpea feta salad
    • Wombok, red cabbage and apple slaw
    • Healthy cold pasta salad
    • Potato salad with Greek Yogurt
    • Cold chicken pasta salad with mayo
    A forty five degree angle image of Greek salad with wooden serving spoons.

    This Greek tomato cucumber salad is healthy and easy to make. Please do try this recipe and let me know in the comments below if you have made it!


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    📋 Recipe Card

    Closeup of a bowl of Greek tomato cucumber salad with a fork.

    Greek Tomato Cucumber Salad

    This refreshing Greek tomato cucumber onion feta salad is tossed in a light lemony, garlic and fresh herb dressing. So simple and easy to make, it’s perfect for those hot summer days when you just don’t want to cook. Light and healthy, this salad is perfect for hot summer days with grilled or barbecued chicken or fish.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 15 mins
    Total Time : 15 mins
    Cuisine: : Western
    Course : Mains
    Servings : 8
    Calories : 241 : kcal
    Estimated Cost (AUD) : $14.80 or $1.85 a serve

    EQUIPMENT

    • Sharp knife
    • Cutting board
    • Large salad bowl
    • Medium jar with a screw top lid
    • Grater with a fine mesh or garlic press

    INGREDIENTS

    • 200 grams (2) Lebanese cucumber seeded and diced
    • 400 grams (3 medium) tomatoes seeded and diced
    • 60 grams (3) spring onions finely sliced
    • 100 grams (1 small) red capsicum diced
    • 100 grams (1 small) green capsicum diced
    • 200 grams (7 ounces) Greek feta cheese crumbled or cut into cubes
    • 100 grams (½ medium) red onion thinly sliced or diced
    • 400 grams (14 ounces) can chickpeas drained and rinsed
    • 6 tablespoons finely chopped mixed fresh herbs like coriander, mint, basil, parsley

    Salad Dressing

    • ¼ cup extra virgin olive oil
    • ¼ cup lemon juice
    • 1 clove garlic minced or grated or use ¼ teaspoon garlic powder
    • ½ teaspoon salt
    • 2 teaspoons lemon zest
    • 1 teaspoon white sugar
    • 1 tablespoon balsamic vinegar
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Combine all the prepared salad ingredients into a large mixing bowl and pour over the salad dressing
    • To make the salad dressing; combine all the salad dressing ingredients into a medium sized screw top jar and shake well.

    Notes

    Do you need to peel the cucumbers?
    That really depends of the type of cucumber you use. Some varieties of cucumbers will have a slightly bitter taste on the skin and would taste better peeled.
    If you are using Telegraph (long cucumbers) or Lebanese cucumbers the skin and be left on.
    Do you need to remove the seeds from cucumbers and tomatoes?
    If you plan on eating the salad soon after making you don’t need to remove the seeds.
    If you plan on making the salad several hours in advance, I would remove the seeds.
    This is because, the seeds and their pulp contain a lot of moisture and when left to stand for several hours the salad will become very watery.
    Removing the seeds is not going to entirely eliminate the liquid build up in the salad but it will reduce it significantly.
    How to remove seeds from cucumbers and cut for the salad
    To remove the seeds from cucumbers, cut them in half lengthwise. Use a teaspoon to scrape or scoop out the seeds.
    After deseeding the cucumber, slice each piece again lengthwise then cut into small chunks.
    How to cut and deseed the tomatoes
    To deseed large tomatoes cut in half and use a teaspoon to scoop out the seeds and pulp, then cut the tomato into a similar size as the cucumber chunks.
    Note: If you are using small tomatoes like cherry or grape you don’t need to remove the seeds from these, just cut them in half and use.
    How to cut and deseed the capsicum
    Cut the capsicum in half from top to bottom, remove the seeds and trim away the white membrane inside. Cut the capsicum into long strips and then into smaller pieces.
    Nutrition Facts
    Greek Tomato Cucumber Salad
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    241
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    436
    mg
    19
    %
    Potassium
     
    433
    mg
    12
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    1328
    IU
    27
    %
    Vitamin C
     
    44
    mg
    53
    %
    Calcium
     
    174
    mg
    17
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Vegetable Recipes

    • Buttered Vegetables
    • Tomato Bocconcini Salad
    • Marinara Sauce Dip
    • Italian Green Beans In Tomato Sauce

    Reader Interactions

    Comments

    1. Mary says

      December 21, 2021 at 5:26 pm

      5 stars
      Test

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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