tomato cucumber greek salad recipe

Written ByJenny Smyth Posted on
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The Best tomato cucumber greek salad recipe

I’ve been making this tomato cucumber Greek salad recipe for years, and it’s still one of my family’s favorites. The combination of fresh tomatoes, cucumbers, red onions, and Kalamata olives, all dressed with a zesty vinaigrette, is a match made in heaven. My kids love helping me prepare the ingredients and assembling the salad, and it’s a great way to get them involved in the kitchen.

This salad is perfect for a quick lunch or dinner, and it’s also a great side dish for grilled meats or seafood. Plus, it’s incredibly easy to make and can be stored in the fridge for up to a week. I’ve even served it at potlucks and family gatherings, where it’s always been a hit.

The best part? It’s packed with nutrients from the veggies and a healthy dose of olive oil. I’ve never met anyone who doesn’t enjoy this salad, and I’m confident you’ll love it just as much as we do.

The key to this recipe is using high-quality ingredients, especially the tomatoes and cucumbers. Fresh produce makes all the difference in the flavor and texture of this salad. I like to use heirloom tomatoes for their unique colors and flavors, but any variety will do.

For the cucumbers, I prefer English or hothouse varieties for their crunchiness. Now that I’ve shared my secrets with you, I’m sure you’ll be making this salad just as often as we do.

Tomato Cucumber Greek Salad

4.8 from 1029 votes

A refreshing and tangy Greek salad made with ripe tomatoes, crisp cucumbers, and Kalamata olives, dressed with a zesty vinaigrette. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Salad

2 large ripe tomatoes
1 large cucumber
1/2 red onion
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese

For the Dressing

1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 clove garlic, minced
salt and pepper to taste

👨‍🍳Directions

1Wash all vegetables and dry thoroughly.
2Cut tomatoes into wedges and place in a large bowl.
3Peel the cucumber if desired, and slice into thick rounds.
4Add to the bowl with tomatoes.
5Finely chop the red onion and add to the bowl with the tomatoes and cucumbers.
6Drain the Kalamata olives and pit them if necessary.
7Add the olives to the bowl.
8In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper to make the dressing.
9Pour the dressing over the salad and toss gently to combine.
10The vegetables should be evenly coated with the dressing.
11Crumble the feta cheese over the top of the salad.
12Toss gently again to combine.
13The feta should be well distributed throughout the salad.

🔧Equipment

Large bowl
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 500mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 3g

📝Notes

Tips: This salad can be made ahead of time and stored in the refrigerator. The flavors will meld together for a more robust taste. You can add other vegetables such as bell peppers or green onions if desired.

One of my favorite things about this tomato cucumber Greek salad recipe is how easily it stores and reheats. Simply refrigerate any leftovers in an airtight container for up to 5 days or freeze them for up to 3 months.

When you’re ready to serve again, give the salad a good stir before reheating it gently over low heat until warmed through. This salad is also incredibly versatile – serve it as a side dish for grilled meats or seafood, or use it as a topping for tacos or bowls.

❓ Frequently Asked Questions About Tomato Cucumber Greek Salad

Q: What type of tomatoes should I use?

A: You can use any variety of tomato you like, but I recommend using heirloom or cherry tomatoes for their unique colors and flavors. They add a pop of color to the salad and a sweet, slightly tangy taste.

Q: Can I use pre-cut veggies?

A: While pre-cut veggies can save time, I highly recommend cutting your own tomatoes, cucumbers, and red onions for the best results. It may take a bit more time upfront, but the end result will be worth it.

Q: How do I store leftover salad?

A: Store leftover salad in an airtight container in the refrigerator for up to 5 days. Before serving again, give it a good stir to redistribute the dressing.

Q: Can I make this salad ahead of time?

A: Yes! You can prepare all the ingredients up to a day in advance and store them separately until ready to assemble the salad.

Q: What if I don’t have Kalamata olives?

A: You can substitute other types of olives or even chopped green peppers if you don’t have Kalamata olives on hand.

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