Cucumber, Tomato & Feta Salad

Name: Cucumber, Tomato & Feta Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 large cucumber, cut into chunks; 4 ripe tomatoes, cut into wedges; ½ red onion, thinly sliced; ½ cup feta, crumbled or cubed; 3 tbsp olive oil; 1 tbsp red wine vinegar or lemon juice; 1 tsp dried oregano; Salt and black pepper, to taste

A crisp, no-cook salad of cucumber, tomato, red onion and feta in an olive-oil dressing.

Rovea October 29, 2026 10 min total Serves 4

Jump to Recipe

Some of the best things in the kitchen are the simplest. Crisp cucumber, ripe tomato, a little sharp red onion and salty feta, dressed with nothing more than good olive oil and seasoning — it is a salad that relies entirely on fresh ingredients, and all the better for it.

It takes ten minutes and no cooking, which makes it the perfect partner to anything off the grill on a warm evening. When tomatoes are at their peak, this is how you want to eat them.

Why You’ll Love This Recipe

Ready in ten minutes with no cooking.
Fresh, crisp and genuinely refreshing.
The ideal side for grilled meats and summer meals.
A handful of ingredients, maximum flavour.

Ingredients You’ll Need

1 large cucumber, cut into chunks — Deseed if watery to keep it crisp.
4 ripe tomatoes, cut into wedges — The riper and sweeter, the better.
½ red onion, thinly sliced — Soak in cold water first for a milder bite.
½ cup feta, crumbled or cubed — Salty, creamy contrast to the crisp vegetables.
3 tbsp olive oil — Use a good extra-virgin; it is the whole dressing.
1 tbsp red wine vinegar or lemon juice — A little acidity to wake it all up.
1 tsp dried oregano — The classic herb for this combination.
Salt and black pepper, to taste — Season the vegetables, not just the dressing.

How to Make It

Combine the cucumber, tomatoes and red onion in a large bowl.
Drizzle with the olive oil and vinegar or lemon juice.
Sprinkle over the oregano, salt and pepper and toss gently.
Scatter the feta over the top.
Serve right away, or let it sit for 10 minutes so the flavours meld.

Cooking Tips

Use the ripest tomatoes you can find — this salad lives or dies by them.
Season the vegetables directly, not just the dressing, for even flavour.
Add the feta last so it stays in neat pieces rather than breaking up.
Soak the onion in cold water for 10 minutes if you prefer it mellow.

Serving Suggestions

The perfect side for grilled chicken, lamb, fish or burgers. Add olives and warm pita to turn it into a light Greek-style lunch, or serve it as part of a mezze spread.

Make-Ahead & Storage

Best eaten fresh, as the salt draws water from the vegetables over time. Leftovers keep for a day in the fridge but soften; drain off excess liquid and refresh with a little oil and seasoning. Not suitable for freezing.

Fresh & Healthy