Cucumber Tomato Feta Salad (with Olives + Dill)

Cucumber Tomato Feta Salad, aerial close-up with olives and dill.

Cucumber Tomato Feta Salad (with Olives + Dill)

Cucumber Tomato Feta Salad is accented by Kalamata olives, fresh dill, and a zesty homemade dressing for a vibrant, flavorful, and perfect summer side dish to showcase garden fresh produce!

Course Salad

Cuisine Greek

Prep Time 30

Total Time 30

Servings to 8 servings

Calories 180kcal

Author Samantha Skaggs

Equipment

Salad Serving Bowl

Ingredients

Dill & Garlic Dressing:

½ cup extra-virgin olive oil OR avocado 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

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
½ cup Kalamata olives drained, pitted, & chopped
½ cup feta cheese crumbled
2 tablespoons fresh dill chopped

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, feta, and dill. Whisk or shake the dressing one last time and pour it over the top of the salad. Toss together until all of the ingredients are evenly coated.
Cover the Cucumber Tomato Feta Salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with additional dill if desired, and serve with a slotted spoon to drain off any excess dressing.

Video

Notes

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, particularly if you use English cucumbers (which have thinner skin).
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.
You may use any neutral-flavored oil you like in the dressing. I prefer using extra-virgin olive oil or avocado oil. However, keep in mind that some oils (like EVOO) will thicken and congeal when chilled. This is why it's recommended to remove your Cucumber Tomato Feta Salad from the refrigerator at least 30 minutes ahead of time. Stir well before serving and the oil should smooth right out.

Nutrition