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A ceramic bowl with sliced tomatoes and cucumbers and a grey napkin on the side.
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Greek Cucumber and Tomato Salad

Learn how to make this delicious cucumber and tomato salad. It's so easy to whip together, is tossed in a simple homemade greek dressing, and is fit for any occasion!
Course Salad, Side Dish
Cuisine American, Mediterranean
Keyword cucumber and tomato salad, greek cucumber tomato salad, homemade greek dressing
Freezer Friendly No
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6
Calories 152kcal
Author Bethany Kramer

Ingredients

  • 1 medium english cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup kalamata olives, drained
  • 1/4 cup feta cheese
  • 1/4 cup red onion, sliced

Homemade greek dressing

  • 1/3 cup oil (avocado or olive oil)
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon (each) salt & black pepper

Instructions

  • Whisk all of dressing ingredients in a liquid measuring cup or glass jar.
  • Add all of vegetables and feta cheese to a bowl, drizzle dressing over top. Toss salad together and serve! See notes for tips on storing leftovers.

Notes

Keep leftovers stored in fridge for 1-2 days in a sealed container.
Store leftover dressing in a sealed mason jar for up to a week and be ready to drizzle on any salad.

Nutrition

Calories: 152kcal | Carbohydrates: 4.2g | Protein: 1.6g | Fat: 15.1g | Cholesterol: 5.6mg | Sodium: 165mg | Sugar: 2.1g | Vitamin A: 4IU | Vitamin C: 9mg