Cucumber Tomato Feta Salad with Olives + Dill is a perfect summer side dish recipe for using up an overabundance of garden fresh produce!
For more amazing, flavorful recipes featuring fresh tomatoes, I think you might enjoy Black Bean, Corn, & Tomato Salad, Summer Couscous Salad, Tex-Mex-inspired Corn, Tomato, & Avocado Salad, or refreshing, EASY Gazpacho!
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!)
More Summer Salads with Cucumbers & Tomatoes
- Tomato Cucumber Poppy Seed Salad
- Marinated Tomatoes
- Creamy German Cucumber Salad
- Greek Chicken Pasta Salad
Cucumber Tomato Feta Salad
Dill & Garlic Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 ½ teaspoons sugar
- 1 clove garlic, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 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
- ½ cup Kalamata olives, drained, pitted, & chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (for garnish)
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.
- You can make the dressing by whisking it in a bowl, shaking it in a jar, or pureeing it in a blender or mini food processor.
- Add extra fresh dill if you like.
- 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.
- I prefer using small tomatoes in this recipe -- such as cherry or grape tomatoes -- since they're less "seed-y." But again, any tomatoes will work.
Adapted from Perfect Party Food.
Post originally published on June 28, 2013.
Loved this recipe…tastes so good.
I really thought it would be better the second day, but I think I actually preferred it when it was fresh.
The oil is a little congealed so that doesn’t look as appealing. I’m hoping it will warm up a little before dinner and that will stir away. Has that happened to you before? Thanks!
Yes, I prefer using olive oil for the health benefits, but a lot of olive oils (as well as other types of oil) will thicken/congeal when chilled. So if you let the salad sit at room temperature for a bit before serving, the oil will re-liquify and then you can stir it back in. Alternatively, you can use another oil in this recipe that that has less of a propensity for congealing than olive oil. 🙂
Can I make this 24 hours ahead of time? Will it keep? Thinking of making it tomorrow and serving on Easter, thanks!
It should be fine, Katie! The veggies will get nice and marinated. 🙂
Just made this today it was so good, I could have eaten the whole bowl, i didn’t have to buy much, only the dill. Mmm it’s a winner and it’s going into my recipe book
Have you ever found a recipe that was so good that you never wanted to share the ingredients?🤣🤣...well this is IT for me . The 1st time i made it it was just for my husband & i and i swear i started dreaming of it🤪😆. I made it again( using home grown tomatoes & cucumbers) for my mother-in-laws bday & i just sat back & watched their eyes light up with every bite. This is one of my treasured recipe finds💝. Thank you so much!!!
Very refreshing as a side or first thing in the morning with my boiled eggs
This our new favorite salad. I have already made twice this week!
Love Love Love this salad! I would probably use up to 1/2 of the amount of oil. You can alway add more to taste. I also didn't use the olives this time and still satisfied my appetite for this fresh salad.
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!
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
So happy to hear that, Holly! I love increasing the dressing and adding pasta to this salad as well. 🙂