This cucumber tomato feta salad with lemon dill dressing is fresh, colourful and full of bright summer flavour. Crisp cucumber, juicy tomatoes, salty feta and thinly sliced red onion come together with plenty of fresh dill and a simple homemade dressing. I love how quickly it comes together, and the lemony dressing is light enough to let the vegetables really shine. It is an easy summer salad that works beautifully with grilled chicken, burgers or almost any weeknight dinner.
Short Description of the Recipe
This cucumber tomato feta salad with lemon dill dressing is a fresh, colourful salad made with crisp cucumber, juicy tomatoes, salty feta cheese, thinly sliced red onion and plenty of fresh dill. The homemade lemon dressing is light, tangy and easy to whisk together. It is simple food, but the flavours really work.
Â
Why It’s Good
What makes this easy cucumber tomato salad so good is the balance of textures and flavours. The cucumber stays crisp, the tomatoes are sweet and juicy, and the feta adds a creamy, salty bite. Fresh dill gives the salad a bright garden flavour, while the lemon dill dressing brings everything together without making it feel heavy.
I also like that there is very little cooking involved. Just chop, whisk and toss. Using a mix of regular tomatoes and cherry tomatoes gives the salad more colour and a slightly different texture in every bite. One practical tip: add the dressing close to serving time so the cucumbers stay crisp and the tomatoes do not release too much liquid.
Â
When to Serve It
This Mediterranean cucumber tomato feta salad is especially good during spring and summer when fresh tomatoes and cucumbers are at their best. Serve it alongside grilled chicken, salmon, burgers, steak or simple sandwiches. It also makes an easy side dish for barbecues, potlucks, picnics and family dinners.
It is fresh enough for lunch but still flavourful enough to serve with a larger meal. I often make salads like this when dinner needs something colourful and crisp on the side. It comes together fast, which is always helpful on busy evenings.
Tips and Tricks
Use ripe but firm tomatoes. Soft tomatoes taste great, but they release a lot of juice and can quickly make this cucumber tomato feta salad watery.
Choose an English cucumber because the skin is thin and the seeds are small. There is no need to peel it, and it stays pleasantly crisp.
Cut the vegetables into similar-sized pieces so you get cucumber, tomato, feta and dressing in every bite. It also makes the salad much easier to serve.
Slice the red onion very thinly. A little goes a long way. For a milder flavour, soak the slices in cold water for about 10 minutes, then drain and pat them dry.
Use block feta when possible. It has a creamier texture and a fresher flavour than pre-crumbled feta. I like breaking it into uneven pieces so some bites are extra cheesy.
Whisk the lemon dill dressing well before adding it to the salad. The Dijon mustard helps the olive oil and lemon juice blend together instead of separating right away.
Add the dressing shortly before serving. This keeps the cucumber crisp and prevents the tomatoes from releasing too much liquid into the bowl.
Start with less dressing. Toss in about three-quarters first, then add more if needed. It is much easier to add dressing than fix an overdressed salad.
Taste before adding extra salt. Feta is naturally salty, so the salad may need less seasoning than expected.
Use plenty of fresh dill. It gives this Mediterranean cucumber tomato feta salad its bright, fresh flavour. Chop some and leave a few soft fronds whole for a prettier finish.
Let it rest briefly, but not too long. About 10 minutes gives the flavours time to come together without softening the vegetables.
Drain off excess liquid before serving leftovers. Tomatoes naturally release juice, especially after the salad has been refrigerated.
Variations
Add Kalamata olives for a stronger Mediterranean flavour. Their salty, briny bite works especially well with the feta, tomatoes and lemon dill dressing.
Add chickpeas to turn this cucumber tomato feta salad into a more filling lunch. Rinse and drain them well so they do not water down the dressing.
Use avocado for extra creaminess. Add it just before serving and toss gently so the pieces hold their shape.
Swap feta for goat cheese for a softer, tangier salad. Crumbled goat cheese melts into the dressing a little more, which makes the salad feel richer.
Add grilled chicken to make this an easy summer dinner salad. Sliced chicken breast or leftover grilled chicken works well and keeps the meal simple.
Try fresh parsley or mint along with the dill. Mint gives the salad a cool, fresh flavour, while parsley keeps it bright and classic.
Add bell peppers for more crunch and colour. Red, yellow or orange peppers are naturally sweet and blend nicely with the juicy tomatoes.
Use grape tomatoes only when larger tomatoes are not at their best. They tend to stay firm and release less liquid, which helps the salad hold up longer.
Add cooked quinoa for a heartier Mediterranean salad. Let the quinoa cool completely before adding it so the cucumber and feta stay fresh.
Make it dairy-free by leaving out the feta or using a dairy-free feta alternative. Add a few extra olives for more salty flavour.
Add watermelon for a sweet and savoury summer variation. It sounds a little different, but the combination of watermelon, cucumber, feta and dill is very refreshing.
Change the dressing by adding a little balsamic vinegar instead of red wine vinegar. The flavour will be slightly sweeter and deeper, especially with ripe summer tomatoes.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to 2 days. It is best on the first day, while the cucumber is still crisp and the tomatoes are fresh.
Keep the lemon dill dressing separate when making the salad ahead. Add it shortly before serving to prevent the vegetables from becoming soft and watery.
Drain any extra liquid that collects at the bottom of the container. Tomatoes and cucumber naturally release moisture once they are salted and dressed.
Add the feta just before serving for the freshest texture. It can soften and break down slightly after sitting in the dressing.
Do not freeze cucumber tomato feta salad. The fresh vegetables become soft and watery after thawing, and the feta loses its pleasant texture.
Store leftover dressing separately in a sealed jar in the refrigerator for up to 5 days. Shake it well before using, since the olive oil and lemon juice will separate.
Let refrigerated dressing sit at room temperature briefly before serving. Olive oil can thicken in the fridge, but it loosens again after about 10 to 15 minutes.
Refresh leftovers with fresh dill and lemon juice. A small squeeze of lemon and a few extra herbs can brighten the cucumber tomato feta salad the next day.
This homemade lemon dill dressing is bright, tangy and full of fresh flavour. Extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, garlic and herbs create a light vinaigrette that coats the cucumber tomato feta salad beautifully. The fresh dill really stands out, while the honey softens the sharp lemon and vinegar. Give it a good whisk or shake before serving—the little flecks of garlic, oregano and black pepper make every spoonful extra flavourful.
Cucumber Tomato Feta Salad with Lemon Dill Dressing
Equipment
- Large salad bowl
- Small mixing bowl or glass jar with lid
- Sharp kitchen knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork
- Salad serving spoons or tongs
- Citrus juicer, optional
Ingredients
Salad Ingredients
- 3 cups tomatoes chopped into bite-sized pieces
- 1 cup cherry tomatoes halved
- 1 English cucumber chopped
- ¾ cup feta cheese large, crumbled or cut into cubes
- ½ red onion small and thinly sliced
- ¼ cup dill fresh and roughly chopped
- 2 tablespoons parsley fresh and chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground
Lemon Dill Dressing
- ¼ cup olive oil extra-virgin
- 2 tablespoons lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove small and finely minced
- 1 teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Add the chopped tomatoes, cherry tomatoes, cucumber, red onion, feta cheese, dill and parsley to a large salad bowl.
- In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt and black pepper. Shake or whisk until the dressing looks smooth and lightly thickened.
- Pour about three-quarters of the lemon dill dressing over the salad. Toss gently so the feta and tomatoes do not break apart too much.
- Taste and add the remaining dressing as needed. Season with a little more salt and freshly ground black pepper.
- Serve immediately, or refrigerate for 10 to 15 minutes before serving to let the flavours come together.
Notes
- Use ripe but firm tomatoes for the best cucumber tomato feta salad. Very soft tomatoes release too much juice and can make the salad watery.
- An English cucumber works best because the skin is thin, the seeds are small and the texture stays crisp. No peeling needed.
- Slice the red onion very thinly so it adds flavour without taking over the salad. Soaking it in cold water for 10 minutes will soften the sharpness.
- Block feta cheese gives this Mediterranean cucumber salad a creamier texture than pre-crumbled feta. Break it into rustic chunks for the best look and flavour.
- Add the lemon dill dressing just before serving to keep the cucumber crisp and the tomatoes fresh.
- Start with about three-quarters of the dressing, toss gently, then add more as needed. This helps prevent an overdressed salad.
- Taste before adding extra salt. The feta is naturally salty, so the salad may need less seasoning than expected.
- Fresh dill gives this tomato cucumber feta salad its bright, herb-filled flavour. Use a generous amount, but save a few fronds for garnish.
- Let the salad sit for 5 to 10 minutes before serving. This gives the lemon dill vinaigrette time to coat the vegetables without making them soft.
- This easy summer salad is best served fresh, but leftovers can be refrigerated for up to 2 days. Drain off any extra liquid before serving again.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.