Spiked with the bright flavor of mint and generous crumbles of feta cheese, this cucumber tomato salad is loaded with freshness in every bite!
For years my cucumber tomato salad has been my go-to summertime potluck dish. It’s light, vibrant, and people typically hoist me up on their shoulders and carry me around chanting my name once they’ve tasted it. It’s a little embarrassing, but I allow it.
Cucumber Tomato Salad
Cucumber tomato salad is loaded with fresh ingredients such as cucumber, tomato, green onions, and mint. Black olives and feta offset the fresh flavors with their briny accents, while the dressing is a simple mixture of extra virgin olive oil and lemon juice, which really plays well with the mint.
How to Make Cucumber Tomato Salad
This is a quick and easy summer recipe to throw together in a just a couple minutes. The ingredients can be prepped and combined in a large bowl and then served immediately.
Tip: I call for cherry tomatoes in the recipe because those are typically the freshest tasting tomatoes you can reliably find in the grocery store. However, when tomatoes are in season you are welcome to use whatever is freshly picked.
If you have a good extra virgin olive oil (affiliate link) in your cupboards at home, now is the time to get it out. Since this recipe is uncooked the subtle flavors found only in a cold-pressed extra virgin olive oil can really shine. You wouldn't use high-quality extra virgin olive oils for cooking because heat destroys these nuances.
Can Cucumber Tomato Salad be Made in Advance?
Yes, this salad can be made in advance, however, I think it is best when it is freshly prepared. The issue you will run into when making it in advance is liquid from the fresh produce will seep out and water down the dressing considerably. Overall, it is a relatively minor issue, as the flavor is still good.
Cucumber Tomato Salad
- 3 cups coarsely chopped cucumbers (~1 pound)
- 8 oz cherry tomatoes (halved)
- 2 green onions (chopped)
- ½ cup black olives (halved)
- 4 oz crumbled feta
- ¼ cup coarsely chopped mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- 1 dash fresh ground black pepper
- Whisk oil and lemon juice in a bowl.
- Combine all remaining ingredients, season with salt and pepper and toss with dressing.
- Serve immediately.
This recipe was originally published on FoxValleyFoodie.com July 20, 2015.
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