Lemony Cucumber, Tomato, and Feta Salad with Herbs

Two plates of cucumber, tomato, and feta salad, two green glasses are in the upper right.

Lemony Cucumber, Tomato, and Feta Salad with Herbs

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: cucumber tomato and feta salad, feta tomato and cucumber salad, tomato cucumber feta salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 200kcal

This cucumber, tomato, and feta cheese salad has a simple lemon dressing, and it's loaded with fresh herbs and Mediterranean flavor. Ready in 15 minutes (or less!)

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Equipment

Ingredients

1 English cucumber
12-16 ounces cherry tomatoes (or grape tomatoes)
¼ cup chopped flat-leaf parsley (see note)
¼ cup chopped cilantro
¼ cup torn mint leaves
zest of one lemon
3 tablespoons lemon juice
3 tablespoons olive oil
¼ teaspoon kosher salt
¾ cup crumbled feta cheese

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Instructions

Cut the tomatoes in half, slice the cucumber then cut the slices into quarters. Give the herbs a rough chop. If using mint, tear it, don't chop it, see note.
Zest the lemon with a microplane grater, then juice it. Combine the juice, zest, olive oil and kosher salt in a mixing bowl and whisk together.
Place the cucumbers, tomatoes, and herbs in a mixing bowl and stir in the dressing.
Finally, add the feta and give the salad a quick toss. Serve immediately.

Notes

Use any mix of herbs you like: Try my combo, or use just one of them, or substitute other soft herbs like dill, tarragon, or chives. The salad could be new and different every time you make it by changing up the herbs!
Tear mint, don't chop: The blade of the knife can cause mint to turn black. Tear it or keep the small leaves whole.
Adjust the lemon juice and olive oil ratios: I like a TART, bright dressing. If you like yours a little less puckery, try 2 tablespoons of lemon juice and ¼ cup of olive oil.
Don't add the dressing until you're ready to serve: Once you add the dressing, the tomatoes and cucumbers will start releasing their juices. If you're taking this to a picnic or barbecue, wait to dress it until it's time to eat.
Mix in the feta after the dressing: This ensures that you get all the veggies and herbs evenly coated without beating up those feta crumbles until they turn into nothing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. (It will get watery, but still tastes good.)

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