Cucumber Tomato Feta Salad with Olives + Dill is a perfect summer side dish recipe for using up an overabundance of garden fresh produce!
My father-in-law has quite the green thumb and consequently, each summer we are the lucky recipients of a plethora of zucchini, squash, eggplant, cucumbers, green beans, and — my favorite — tomatoes. And y’all, I’m not using the word plethora lightly.
Below is just a fraction of the fresh summer veggies that my in-laws bestow upon us on a bi-weekly basis. And this particular bowl of goodness was my inspiration for today’s Cucumber Tomato Feta Salad!
It’s always fun to come up with new ways to eat these garden-fresh vegetables. I especially love tomatoes and cucumbers together, so this recipe is particularly delightful. It features a combo of tomatoes and cucumbers, of course. But it also showcases fresh dill (enter my own rampant herb garden), briny olives, and creamy feta cheese. In other words, it’s the perfect summer side dish to make at least a small dent in our bountiful surplus of summer produce!
How to Make Cucumber Tomato Feta Salad
This recipe is as simple as three steps:
- Mix up the dressing.
- Chop up the veggies.
- Combine all of the ingredients and chill.
It really is that easy!
You can assemble the dressing by whisking it in a bowl, shaking it in a jar, or whizzing it together in a blender or mini food processor. And if you feel so inclined to add extra fresh dill, just know that you’re in good company over here. 😉
As for the veggies, I prefer peeling my cucumbers, since I find the skin to be slightly bitter. But feel free to leave the skin on if that’s your preference. Also, I like using small tomatoes in this recipe — such as cherry or grape tomatoes — since they’re less “seed-y.” But again, any ol’ tomatoes will do!
When it all comes down to it, this salad is as tasty as it is beautiful. I think — no, I know — that it would make a lovely addition to your next summer meal or celebration. It’s a summertime staple at our house, and I hope that your family loves it just as much!
(And pssst…here’s one last little hint. Toss it with some cooked corkscrew pasta and turn it into a Tomato Cucumber PASTA Salad with Olives and Feta. Yum!)
Cucumber Tomato Feta Salad Video
Cucumber Tomato Feta Salad Recipe
Cucumber Tomato Feta Salad with Olives + Dill
Ingredients
Dill & Garlic Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- 1 clove garlic, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Salad:
- 1 pound cherry or grape tomatoes, cut in half (OR about 3 large tomatoes, seeded & chopped)
- 1 pound cucumbers (approximately 2 large or 4 small), peeled & diced
- 1/2 cup Kalamata olives, drained, pitted, & chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (for garnish)
Instructions
For the Dressing:
- In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended. Alternatively, you may measure the ingredients into a jar, tighten the lid, and shake until incorporated, or blend together in a blender or mini food processor.
For the Salad:
- In a large bowl, combine the tomatoes, cucumbers, olives, and feta. Whisk or shake the dressing and pour over the top. Toss together until all of the ingredients are evenly coated.
- Cover the salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill, and serve with a slotted spoon to drain off any excess dressing.
Adapted from Perfect Party Food (*affiliate link)
Post originally published on June 28, 2013.
More Summer Salads with Cucumbers & Tomatoes
- Tomato Cucumber Poppyseed Salad
- Marinated Tomatoes
- Creamy German Cucumber Salad
- Greek Chicken Pasta Salad
Carmen Fenton says
SERIOUSLY. AMAZING. I had all my inlaws over for dinner tonight and I made this salad. The dressing was so so good that my husband even ate the tomatoes (and he hates tomatoes). I had a few extra people show up so I shopped up some avocado and threw in. I was a little worried about how that would work out with the dill, but it was fantastic. Thanks again for sharing this!
Samantha at Five Heart Home says
Yay…I’m so happy to hear that, Carmen! I’m sure the avocado was fabulous in it, and I agree that the fresh dill is the star of the salad. Glad everyone enjoyed it!
Shauna says
This looks really good. I wish I had all the ingredients to make this right now. I love healthy salads during the summer. Great food photos too!
Samantha at Five Heart Home says
Thanks so much for the sweet comment, Shauna! I hope you get to make it soon…it really is a great summer salad!
Lori @Lori's Culinary Creations says
That looks amazing and has feta and olives… who can ask for more? Stopped by from Wednesday Extravaganza.
Lori
Lori’s Culinary Creations
Samantha at Five Heart Home says
I agree, Lori…you can’t go wrong with feta & olives! Thanks for stopping by!
Paula says
Yum! this looks awesome and really great pictures as well! Thanks for sharing at Saturday Dishes, Pinned to my Saturday Dishes board.
Samantha at Five Heart Home says
Thanks so much, Paula! Hope you’re having a great weekend!
Linda says
This looks delicious. Love the olives. Thanks for coming by Saturday Dishes.
Linda @ Tumbleweed Contessa
Samantha at Five Heart Home says
Thanks for having me, Linda! I appreciate you stopping by. 🙂
Joan says
Do you think I could add the pasta to the cucumbers with tomatoes and some shrimp too?
Samantha at Five Heart Home says
Yes, Joan…this recipe can be turned into a wonderful pasta salad! I would recommend adding a 1/2 pound of cooked pasta for a good ratio. I’ve never thought to add shrimp to this salad, but it sounds like it would be delicious…I bet the dill would be a really nice complement to the shrimp. I’d love for you to come back and let me know how it turns out!
Joan says
Will do thanks
Joan says
Would I put the pasta in before I refrigerate for four hours or put it in after it comes out of the fridge? Thanks. I am making next week for a party.
Samantha at Five Heart Home says
Hi Joan! You could do either, but I would mix in the pasta before you refrigerate the salad. That way the pasta has time to absorb the flavors of the dressing. When you make this salad without the pasta, there is usually some extra dressing at the bottom of the bowl, but the pasta will probably soak that right up. So if you prefer a moister pasta salad, you could even make a little additional dressing to stir in after refrigerating and before serving, if you wish. Hope this helps…have fun at your party!
katter p says
Made the salad for dinner tonight, it was delicious and the whole family enjoyed. Even the one who doesn’t eat salad! Thank you for sharing!
Samantha at Five Heart Home says
Yay! I’m so glad to hear that, Katter! I haven’t made this salad since last summer…and I’m looking forward to changing that soon. 🙂 Thanks so much for taking the time to comment…hope you have a great weekend!
Georgia says
The salad looks amazing. Just what I was looking for for tomorrow’s dinner. I hope it takes as good as it looks 🙂
Thanks for sharing!
Samantha at Five Heart Home says
You’re welcome, Georgia! This is one of our favorite salads…I hope it was a hit with your family! 🙂 Thanks so much for stopping by…have a great rest of the weekend!
Carol says
Just to note…on the first phase of the Virgin diet you wouldn’t add the feta cheese but otherwise this recipe looks scrumptious!
Samantha at Five Heart Home says
Thanks, Carol! I think this salad is tasty with or without the feta. 🙂
Liz says
Thank you Samantha. Great salad. Have a Wonderful Weekend.
Samantha at Five Heart Home says
As always, Liz, you’re very welcome! Hope you’re having a fantastic weekend as well! 🙂
Aleksandra says
Very delicious and I wouldn’t change a thing about it!
Samantha at Five Heart Home says
So happy you enjoyed it, Aleksandra! 🙂
AlaskaChelle says
Fantastic! My husband and I are really meat and potatoes kind of people, but I’ve been trying to venture out and try new things. This salad is so easy to make and the flavors are incredible! Thank you so much for sharing! And it’s gluten free!
Samantha at Five Heart Home says
So happy this recipe was a hit, AlaskaChelle! I think it’s great that y’all are open to trying new things…and it’s always an added bonus when those new things end up being tasty. 😉 Enjoy and you’re welcome!
Eva says
I can eat feta everyday! Simple but such a delicious looking salad. My fav all the time xx
Samantha at Five Heart Home says
I totally agree, Eva…feta is fabulous. 🙂
Betsey says
Is this low carb?
Marco says
Added some spinach to the salad… excellente!!
Samantha at Five Heart Home says
Great idea, Marco…sounds yummy!
Becca says
YUM! So excited to try this for a party I’m having this weekend. Just a question- do you think it would be okay to prepare Friday night, if the party is at 2 on Saturday? Or, would it get gross in the fridge that long? Thanks! 🙂
Samantha at Five Heart Home says
Sorry for my delayed reply, Becca…I hope this was a hit at your party! But to answer your question for anyone else who’s wondering, yes…this salad will be deliciously marinated after being in the fridge for that long (but it shouldn’t be too long!). 🙂
Becca says
I made this recipe for a party and loved it! Just a question, as I prepare to make it for a second time- would it be strange to add corn to it? I didn’t know if that would mix well or not with the other flavors. Any thoughts? Thanks 🙂
Dario Bima says
Ah! Added another healthy thing in my diet routine! It was so delicious. Thanks for the recipe.
Samantha at Five Heart Home says
I’m glad you enjoyed it, Dario! 🙂
Holly says
I brought this to a family dinner. I added some corkscrew pasta. My father said it was the best pasta salad he’s ever had and has reminded me a few times now how much he liked it. I will surely be making this again.
Samantha at Five Heart Home says
So happy to hear that, Holly! I love increasing the dressing and adding pasta to this salad as well. 🙂
Tammy says
Just what I was looking for. I live in the desert, off grid, so I’m always craving fresh and zingy vegetables, olives, pickles…etc. The addition of fresh dill is great. I bought the Kalamatas at the olive bar, they come in olive oil. I also bought the cubes feta in olive oil and spices. Buying those items in the oil and spices simplifies the dish as there is no need for additional vinegar or oil. Just add fresh dill and pepper. YUMMY!