Tomato Cucumber Salad with Olives & Feta is a perfect summer side dish 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. I’m not using the word plethora lightly. This is a fraction of the veggies that my in-laws bestow upon us on a bi-weekly basis.
It’s always fun to come up with new ways to eat these garden-fresh vegetables. I especially love tomatoes and cucumbers together, so when I came across a recipe that called for this combo along with fresh dill (enter my own rampant herb garden), briny olives, and creamy feta cheese, I knew that it would be the perfect dish to make at least a small dent in our veggie surplus.
This salad is as tasty as it is beautiful, and I think it would make a lovely addition to your next summer meal or celebration. 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!
And who needs a garbage disposal when your trusty kitchen assistant offers to eat all of the discarded cucumber skins for you? Gotta love this cute and quirky boy. 😉
There's something for everyone in this refreshing salad with its variety of flavors, textures, and colors.
Ingredients
- 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
- 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
- 1 pound cucumbers (approximately 2 large or 4 small), diced
- 1/2 cup Kalamata olives, drained, pitted, & chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, for garnish
Instructions
- In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
- In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.
- Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired.
Notes
Click on link below recipe to turn this recipe into a Tomato Cucumber PASTA Salad!
Adapted from Perfect Party Food.
More scrumptious, summer-y salads…
Tomato Cucumber Pasta Salad with Avocado
Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn
Mixed Greens Salad with Mandarins, Toasted Almonds, Avocado, & Sesame Ginger Vinaigrette
Corn, Black Bean & Tomato Salad (Texas Caviar)
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!
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!
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!
Thanks so much for the sweet comment, Shauna! I hope you get to make it soon…it really is a great summer salad!
That looks amazing and has feta and olives… who can ask for more? Stopped by from Wednesday Extravaganza.
Lori
Lori’s Culinary Creations
I agree, Lori…you can’t go wrong with feta & olives! Thanks for stopping by!
Yum! this looks awesome and really great pictures as well! Thanks for sharing at Saturday Dishes, Pinned to my Saturday Dishes board.
Thanks so much, Paula! Hope you’re having a great weekend!
This looks delicious. Love the olives. Thanks for coming by Saturday Dishes.
Linda @ Tumbleweed Contessa
Thanks for having me, Linda! I appreciate you stopping by. 🙂
Do you think I could add the pasta to the cucumbers with tomatoes and some shrimp too?
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!
Will do thanks
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.
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!
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!
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!
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!
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!
Just to note…on the first phase of the Virgin diet you wouldn’t add the feta cheese but otherwise this recipe looks scrumptious!
Thanks, Carol! I think this salad is tasty with or without the feta. 🙂
Thank you Samantha. Great salad. Have a Wonderful Weekend.
As always, Liz, you’re very welcome! Hope you’re having a fantastic weekend as well! 🙂
Very delicious and I wouldn’t change a thing about it!
So happy you enjoyed it, Aleksandra! 🙂
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!
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!
I can eat feta everyday! Simple but such a delicious looking salad. My fav all the time xx
I totally agree, Eva…feta is fabulous. 🙂
Is this low carb?
Added some spinach to the salad… excellente!!
Great idea, Marco…sounds yummy!
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! 🙂
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!). 🙂
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 🙂