Cucumber Tomato Feta Salad with Lemon Dill Dressing
Fresh cucumber tomato feta salad with crisp vegetables, creamy feta and a bright lemon dill dressing for an easy, refreshing side dish.
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.
Fresh Cucumber Tomato Feta Salad with Lemon Dill Dressing
This cucumber tomato feta salad is crisp, juicy and full of fresh flavour. Cool cucumber and ripe tomatoes are tossed with creamy feta and a bright lemon dill dressing that keeps the whole salad light. It’s simple, but the combination works really well, especially when the vegetables are cold and freshly cut.
Why You’ll Love This Cucumber Tomato Feta Salad
The texture is a big part of what makes this salad so good. The cucumber stays crisp, the tomatoes add sweetness and juiciness, and the feta brings a salty, creamy bite. The lemon and dill brighten everything up without overpowering the vegetables. It comes together quickly too.
Perfect for Summer Meals, Lunches and Easy Side Dishes
Serve this cucumber tomato feta salad with lemon dill dressing with grilled chicken, fish or pork, or enjoy it on its own for a light lunch. It’s especially good for warm-weather meals, picnics and casual dinners when you want something fresh and easy.
Tips and Tricks for the Best Cucumber Tomato Feta Salad
• Use cold, crisp cucumber: Chilled cucumber gives this cucumber tomato feta salad the freshest texture and keeps every bite nice and crunchy.
• Drain very juicy tomatoes: If your tomatoes release a lot of liquid after cutting, let them sit briefly and drain off the excess so the dressing doesn’t become watery.
• Cut everything bite-sized: Similar-sized pieces of cucumber and tomato make the salad easier to eat and help distribute the feta and dressing evenly.
• Add the feta gently: Fold it in near the end so you keep distinct creamy pieces instead of breaking it down into the dressing.
• Dress just before serving: The lemon dill dressing will start pulling moisture from the vegetables, so add it close to serving time for the best texture.
• Use fresh dill when possible: Fresh dill gives the lemon dill dressing a brighter flavour and works especially well with cucumber and feta.
• Taste before adding extra salt: Feta is naturally salty, so toss the salad first and adjust the seasoning at the end.
Easy Variations for Cucumber Tomato Feta Salad
• Add avocado: Creamy avocado makes this cucumber tomato feta salad more filling and works really well with the lemon dill dressing.
• Add chickpeas: Chickpeas turn the salad into a heartier lunch or light meal while keeping the flavours fresh.
• Try a different cheese: Goat cheese or bocconcini can replace feta for a softer, creamier variation.
• Add red onion: Thinly sliced red onion adds a little sharpness and extra crunch.
• Add olives: Kalamata olives give the salad a stronger Mediterranean flavour and pair nicely with the feta.
• Add fresh herbs: Parsley, mint or basil can be mixed with the dill for a brighter, more herb-forward salad.
• Make it a meal: Add grilled chicken, shrimp or salmon to turn the salad into an easy lunch or dinner.
Real Kitchen Tip: Dress the Salad Just Before Serving
For the best cucumber tomato feta salad, add the lemon dill dressing shortly before serving. Cucumbers and tomatoes release quite a bit of moisture once salted and dressed, so waiting helps the vegetables stay crisp and keeps the salad from becoming watery. Add the feta last and toss gently so it stays in nice creamy pieces.
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.