There’s something truly special about a crisp, refreshing Greek cucumber and tomato salad, especially when it’s infused with memories that transport me back to the sun-drenched coasts of Greece. I remember the first time I tasted this vibrant salad on a trip with my family to the picturesque island of Santorini. We were staying in a quaint little village where the whitewashed buildings clung to the cliffs, and the deep blue of the Aegean Sea stretched as far as the eye could see.
One warm afternoon, after a morning of exploring the winding cobblestone streets and soaking in the breathtaking views, we found ourselves at a tiny seaside taverna. The owner, an older gentleman with a welcoming smile, served us a simple but unforgettable meal. Among the dishes was a humble cucumber and tomato salad, made with ingredients so fresh that they seemed to have been picked just moments before. The flavors were incredibly pure and bright, with the crispness of the cucumber, the sweetness of the tomatoes, the tangy creaminess of the feta, and the fragrant olive oil, all coming together in perfect harmony. It was a dish that perfectly captured the essence of Greece—uncomplicated, full of life, and utterly satisfying.
Back home, I found myself craving that taste of Santorini, longing to recreate the memories of that blissful afternoon. This Greek cucumber and tomato salad quickly became a favorite in my kitchen, not just because it’s incredibly easy to prepare, but because it carries with it the warmth of that day and the joy of sharing simple pleasures with loved ones. Whether I’m making it for a casual family dinner or a gathering with friends, this salad never fails to bring a touch of Mediterranean sunshine to the table.
The beauty of this salad lies in its simplicity and the quality of the ingredients. Fresh, ripe tomatoes and crisp cucumbers form the base, while creamy feta adds a richness that balances the acidity of the red wine vinegar. A generous drizzle of extra virgin olive oil ties everything together, with a hint of garlic and oregano lending that signature Greek flavor. It’s a dish that’s not only delicious but also nourishing and wholesome, perfect for those hot summer days when you want something light yet satisfying.
I love serving this salad alongside grilled meats or seafood, but it’s also fantastic on its own with a slice of crusty bread to soak up all the delicious juices. And the best part? It tastes even better the next day, after the flavors have had a chance to meld together in the fridge. It’s a versatile recipe that fits effortlessly into any meal, bringing a burst of freshness and a taste of Greece with every bite.
How to Make Greek Cucumber and Tomato Salad
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Ingredients
- 2 pints grape or cherry tomatoes, halved
- 1 English cucumber, diced into small cubes
- 8 oz feta cheese, cut into cubes
- 1/4 cup freshly chopped parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Start by preparing all your ingredients: halve the tomatoes, dice the cucumber, cube the feta cheese, and chop the parsley.
- In a large mixing bowl, combine the diced cucumber, halved tomatoes, feta cubes, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, and minced garlic until well combined.
- Pour the olive oil mixture over the salad ingredients, then sprinkle with dried oregano, salt, and black pepper.
- Gently toss the salad until all ingredients are evenly coated with the dressing.
- Serve the salad immediately, or chill it in the refrigerator for up to 5 days to allow the flavors to meld.
Storing Suggestion
To store the salad, place it in an airtight container and refrigerate for up to 5 days. For the best texture, avoid adding the dressing until just before serving.
Cooking Tips
For a more intense flavor, allow the salad to sit for at least 30 minutes before serving. If you prefer a creamier texture, you can use crumbled feta instead of cubes.
Serving Suggestions
This salad pairs wonderfully with grilled meats, especially lamb or chicken. Add some crusty bread on the side to soak up the flavorful dressing, or serve it as a light main dish with a side of quinoa.
Ingredient Substitutions
If you don’t have red wine vinegar on hand, balsamic vinegar makes a great substitute. You can also use goat cheese in place of feta for a milder flavor.
Seasonal Variations
In the summer, try adding some fresh basil or dill for a burst of seasonal freshness. In the winter, roasted cherry tomatoes can add a warm, sweet element to the salad.
Allergen Information
This recipe contains dairy from the feta cheese. For a dairy-free version, omit the feta or replace it with a dairy-free cheese alternative.
FAQ:
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. It’s best to store the dressing separately and mix it with the salad just before serving.
Can I use different types of tomatoes?
Absolutely! Any variety of small tomatoes, such as cherry or heirloom, works well in this salad.
How can I add protein to this salad?
You can add grilled chicken, shrimp, or chickpeas to boost the protein content, making it a more filling meal.
Can I use dried parsley instead of fresh?
While fresh parsley provides a brighter flavor, you can use dried parsley if that’s what you have. Use about half the amount as dried herbs are more concentrated.
How do I keep the cucumber from making the salad watery?
To prevent the cucumber from making the salad watery, you can lightly salt the cucumber cubes and let them drain for 10-15 minutes before adding them to the salad.
Is this salad gluten-free?
Yes, this Greek Cucumber and Tomato Salad is naturally gluten-free.
Greek Cucumber and Tomato Salad
Ingredients
- 2 pints grape or cherry tomatoes halved
- 1 English cucumber cut into small cubes
- 8 oz feta cheese cut into cubes
- 1/4 cup freshly chopped parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves finely minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Dice all vegetables, cheese, and herbs, and have them ready.
- In a large mixing bowl, combine the cucumber, tomato halves, feta cubes, and parsley.
- Drizzle the olive oil, red wine vinegar, and garlic over the mixture. Sprinkle with oregano, salt, and pepper.
- Gently toss the salad until everything is well coated. Serve immediately or store in the fridge for up to 5 days.
