Cherry Tomato Cucumber Feta Salad

Here it is September and this is the first cherry tomato salad I’ve had all summer. The culprit? My own greedy hands, the hands that pick them when I’m out in the garden and pop them in my mouth like candy. My father admits to the same. Some actually do make it into the kitchen, but then they are snacked away before anything resembling a dish can be made with them. We’ve had a resurgence of hot weather the last few days, which is good news for ripening tomatoes, and finally we’ve had a day when I picked more than I ate. Must have eaten lunch before harvesting, what a concept! Remember what they tell you about never going grocery shopping while hungry? The same holds true for gardening.

This is an easy salad to throw together, the base is tomatoes, cucumbers, and feta cheese. We used cherry and pear tomatoes and lemon cucumbers from the garden, and added some fresh mint, oregano, and shallots. Dressed with lemon juice and olive oil. You could also add some Kalamata olives and arugula if you want to get fancy.

Follow on Pinterest

Cherry Tomato Cucumber Feta Salad Recipe

  • Yield: Serves 2-4.

Ingredients

  • 2-3 cups of cherry and/or pear tomatoes, sliced in half
  • 1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
  • 1/4 cup crumbled feta cheese
  • 1 Tbsp chiffonaded mint leaves
  • 1 teaspoon fresh, chopped oregano
  • 1 Tbsp lemon juice
  • 2 Tbsp of finely chopped shallots or green onions
  • 2 teaspoons olive oil
  • Coarse salt and freshly ground black pepper to taste

Method

Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with lemon juice, olive oil, salt and pepper to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

20 Comments

  1. sharon

    I just picked up some cherry tomatoes from the farmer’s market and can’t wait to make this delicious looking salad.

  2. Karina

    I love a cool and crisp cucumber salad- and with cherry tomatoes? Bring it. Fresh from the garden = lovely.

  3. Lori

    This sounds delicious! I’ve never thought about adding cucumbers…we make a tomato feta salad that is to die for (so I’m a little biased) We use 1 carton grape tomatoes (halve them), 1 pckg crumbled feta, 1/2 cup or so of chopped walnuts, and “homemade” good seasonings italian dressing to coat. Plate on fresh basil leaves and enjoy. (Now I’ll def have to add a cucumber next time and see) Thanks for all of your great ideas and recipes

  4. George

    Yum. But it’s just a typical Greek salad!

  5. SmilynStef

    To make this into a meal, I often add some shrimp and Kalamata olives … yummy.

  6. Lydia (The Perfect Pantry)

    I’ve really missed lemon cucumbers this year — the one friend who grew them didn’t plant this season. I loved to pair them with lemon thyme from my herb garden, and sometimes I’d tuck them into a French potato salad, too, with a lemon vinaigrette.

    And they don’t even taste like lemon! Just look like them. I’ve been growing them for years. This is the first year, however, that I’ve had a master organic gardener (my neighbor Pat) helping me out. With all the soil amendments and more regular deep watering, the cucumbers have been prolific and delicious. Even the ones that get huge don’t get bitter. ~Elise

  7. valisa

    Elise,
    I am guilty fo the same thing – I can’t stop popping them into my mouth.
    I must make this salad today before all the tomatoes in my own garden disappear!
    Psst Elise, any chance of us sneaking a peek into your garden?

    I took some shots of my garden earlier this summer. At this point the tomatoes have wildly overgrown their cages, the lemon cucumbers are crawling everywhere, the zucchini plant has taken over an entire corner, the corn tasted awful so I gave up on on it and pulled out all the plants, and the tomatillos have grown over where the corn used to be. :-) ~Elise

  8. billie jo

    I really dislike mint, a lot. Really. Could I substitute in some cilantro or basil here and still have a good salad? Any other suggestions on mint substitute? Thanks!

    If you don’t like mint, just leave it out. Cilantro or basil would work too. ~Elise

  9. Cathy

    I think I will try this with the garlic basil goat cheese I picked up at the farmer’s market the other day. I think I’ll skip the mint too – not a big fan. This time of year is the best with all the tomatoes rolling in!

  10. curly sue

    I agree with George – this is a basic greek salad. In Santorini we were simply served fresh tomatoes, seedless cucumber, & feta, all cubed; red onion, olive oil, oregano, & salt.

  11. iffet

    This salad is just for me as a Turkish person. This is what we like to eat in the morning as a breakfast with a cup of Turkish tea.However we prefer to eat them separately.

  12. Susan from Food Blogga

    Who could blame you (or your dad)? They’re so good to just pop in your mouth! Though I love this refreshing Greek flavored salad as well.

  13. Nate

    I’d like it with some thinly sliced red onion. Perfect summer meal.

  14. Carl

    Made this yesterday with a carton of grape tomatoes that I halved. Followed the rest of the recipe exactly. Fantastic! Even my wife liked it. I have tried several simple recipes from this site with mixed results but this is a winner.

  15. Anonymous

    This is a miniature Greek salad, and a summer time staple at my house. Try some red onion instead of the green and add a few capers (drained). The capers add a nice salty kick. Make sure to season with salt before adding the feta so it actually seasons the tomatoes and not the already salty feta.

  16. midcendeb

    This is a “Greek” Greek salad rather than an “American” Greek salad and, in my opinion, a far better version. Where I live, on the west coast of Florida, the tradition is to put a dollop of potato salad on top of a Greek salad made mostly of iceburg lettuce. Trust me, it’s worth a trip to Greece (or to Elise’s garden) to get the real thing.

  17. Hank

    Funny, I do this recipe a lot — I love the feta and mint combination. Crumbling a little fried oregano in there works well, too. Oddly, it’s better with dried than fresh.

  18. susan

    I can’t stop making or eating this. It’s sooo good. I think I’ll try and turn it into a panzanella. Just for a little variation.

  19. pammyg

    Thank you for this recipe, it was delicious. “Was” means I ate the whole bowl by myself throughout the day. :)

  20. estresu

    I love this salad but in my country (Uruguay) is difficult to get feta cheese always so when I do not get it I use other similar cheese but we eat it with red onion too, usually I eat it as a meal and we get fresh vegetables from the farmer´s market so grate recipe

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong