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Cucumber and tomato salad with feta and simple vinaigrette

Cucumber and Tomato Salad

Yield: 6 servings
Prep Time: 35 mins
Cook Time: 5 mins
Total Time: 35 mins
Cucumber and Tomato Salad is a simple side dish made with fresh tomatoes, cucumber, feta cheese and more!
5 from 2 votes


  • 2 pints ripe cherry tomatoes, quartered (about 4 cups)
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 2 garlic cloves, minced
  • ½ teaspoon dried oregano
  • 1 medium shallot, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ground black pepper
  • 1 medium cucumber, peeled, seeded and diced into ½-inch chunks
  • 4 ounces feta cheese, crumbled
  • 1-2 tablespoons fresh parsley, minced


  • Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside. (If you don’t have a salad spinner, you can put the tomatoes in a bowl, cover tightly with plastic wrap and gently shake the bowl to remove the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
  • Combine no more than ½ cup of the tomato liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 5 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.
  • Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.


  • You can substitute cherry tomatoes with grape tomatoes.
  • You can omit the sugar, if desired.
  • If you don't have a salad spinner, follow alternative directions above.
  • Don't be too concerned if you don't have very much tomato liquid. Even after spinning the tomatoes, sometimes you may get even less than 1/4 of a cup. Combine whatever liquid you have, up to 1/2 cup, with the other ingredients and decrease the amount of time to simmer on the stove.
  • Store this salad in the refrigerator for up to 3 days.
This salad recipe was barely adapted from Annie’s Eats.


Serving: 0g, Calories: 132kcal, Carbohydrates: 9g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 327mg, Potassium: 437mg, Fiber: 1g, Sugar: 6g, Vitamin A: 945IU, Vitamin C: 39.1mg, Calcium: 122mg, Iron: 1.5mg
Course: Salad, Side Dish
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.