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!
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For more amazing, flavorful recipes featuring fresh tomatoes, you may enjoy Black Bean and Corn 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 of the many summers that we lived in Austin, we were 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 were just a fraction of the fresh summer veggies that my in-laws bestowed upon us on a bi-weekly basis. And years ago, this particular bowl of goodness was my inspiration for this Cucumber Tomato Feta Salad!
It's always fun to come up with new ways to eat these garden-fresh vegetables. I especially love cucumbers and tomatoes together, so this cucumber tomato salad 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!
Ingredients
The star ingredients in this Cucumber Tomato Feta Salad are probably pretty evident by the recipe title alone. 😉
- Cucumbers. You can use regular garden cucumbers or English cucumbers. 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.
- Tomatoes. 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 you need to use up will do!
- Kalamata olives. Drained, pitted, and chopped...for bursts of salty, briny goodness!
- Feta cheese. Crumbled. For a bit of creamy richness in this fresh, zippy salad.
- Fresh dill. Chopped. If you feel so inclined to add extra fresh dill, just know that you're in good company over here. 🙂
And then, to tie together all of the above glorious Cucumber Tomato Feta Salad ingredients, there's a Mediterranean-inspired homemade vinaigrette!
All you need for the dressing are extra-virgin olive oil (or another neutral-flavored oil, such as avocado oil), red wine vinegar, a fresh clove of garlic, a pinch of sugar, more minced fresh dill, dried oregano, garlic powder, salt, and pepper.
How to Make Cucumber Tomato Feta Salad
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
This recipe is as simple as just a few steps.
- Chop up the veggies, dice the olives, and mince the fresh dill.
- Mix up the dressing by adding all of the ingredients to a jar and shake, shake, shaking! (Alternatively, you can assemble the dressing by whisking it in a bowl or whizzing it together in a blender or mini food processor.)
- Add all of the Cucumber Tomato Feta Salad ingredients to a bowl.
- Drizzle with your desired amount of dressing. Toss well to combine and chill before serving.
When you're getting close to eating time, allow your Cucumber Tomato Feta Salad to come to room temperature and give it a final stir.
All that's left at that point is to ENJOY!
A Note About the Dressing
This Cucumber Tomato Feta Salad is best enjoyed after it's had a chance to chill and let the flavors marinate and meld.
That being said, depending on what type of oil you use in the vinaigrette (such as EVOO), the dressing may thicken or congeal after some time in the refrigerator.
In order to address that issue, you simply need to remove your salad from the fridge at least 30 minutes ahead of time. Just before serving, stir it well, garnish with extra dill, and serve with a slotted spoon to drain off any excess dressing.
When it all comes down to it, this Cucumber Tomato Feta 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 idea. Toss this recipe with some cooked corkscrew pasta and turn it into a Cucumber Tomato PASTA Salad! You can even add avocado. Yum!)
More Summer Salads with Cucumbers + Tomatoes
- Summer Pasta Salad
- Tomato Cucumber Poppy Seed Salad
- Marinated Tomatoes
- Creamy German Cucumber Salad
- Greek Chicken Pasta Salad
Cucumber Tomato Feta Salad (with Olives + Dill)
Video
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.
Equipment Needed
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
Adapted from Perfect Party Food. Post originally published on June 28, 2013, and updated on May 19, 2019, and June 26, 2025.
Love love love this recipe! I let it sit overnight and the taste was so much better. Not that 4 hours wouldn’t be ok. Even my granddaughter liked it. Thank you
Love this recipe! When I want that little bit extra I add a can of drained chickpeas. So good!
What a great idea, Kat! Thanks!
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.
So happy to hear that, Holly! I love increasing the dressing and adding pasta to this salad as well. 🙂