Cucumber Tomato Feta Salad with Mint
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This isn’t your usual Cucumber Tomato Feta salad. Crisp cucumber, juicy tomatoes, and salty feta are tossed with fresh mint and parsley in a bright lime and apple cider vinegar dressing. A touch of honey balances the tang without making the salad taste sweet, and the whole thing comes together in just 15 minutes.
This salad is so good that I promise you'll have no problem knowing what to do with your tomato and cucumber garden overflow ever again.
It's not an understatement to say that this salad is a major hit in our home. After finalizing the recipe, I made 1 1/2 batches, and our youngest son ate almost the entire salad literally within 24 hours. When I asked him about how he could have eaten that much in one day he said, “Well, it's really 2 days.”
Then, few days later, I made another full batch with dried mint, and he devoured that one too so that no one else got any. Busy mom who wanted to have some of the salad asked where it all went.
His response with a smirk was, “Well, you want me to eat more vegetables, right?”
Yeah, you got me, kid. Sort of.
In fact, when he spotted a partially assembled batch in the refrigerator a few nights later, he immediately wanted to know when it would be ready. Apparently, this salad is now expected to remain in regular rotation.
And if you don't happen to have a hungry adult son with the same behavior as ours in your home, you'll be glad to know that the fully assembled salad (when I finally was able to get it to stick around this long) was still really good after about 3 days in the refrigerator.
As a side note, another veggie-packed option that stands up just as well in the fridge is my Garden Quinoa Salad.
Why You’ll Love This Recipe
In addition to this recipe being the best thing that ever happened to tomatoes and cucumbers, this recipe is
- Fresh, crisp, and packed with summer produce.
- Ready in just 15 minutes with no complicated steps.
- Distinctive flavor from mint and honey.
- A great way to use garden cucumber and tomato overflow.
- Holds up well in the fridge.
- Easy to customize with onions, olives, capers, chickpeas, or chicken for more flavor or a more substantial dish.
Ingredients
- Cucumber: English or mini; if using thick/waxy cucumbers, peeling is best.
- Tomatoes: Grape tomatoes slice up the best for this salad, but cherry or Roma work well too.
- Mint: Fresh mint gives the salad the brightest, best flavor and is one of the ingredients that makes it special. However, 1 tablespoon dried mint works well in place of the 3 tablespoons fresh.
- Parsley: Fresh parsley is recommended. If necessary, substitute 2 teaspoons dried parsley for the 2 tablespoons fresh.
- Lime juice: Fresh lime juice gives the dressing extra brightness, but you can use bottled plain lime juice as well. The amount of juice varies by lime; use as many as needed to get 2 tablespoons. Pressing and rolling the lime on the counter before juicing helps extract more juice easily, but a simple glass citrus juicer is my new favorite kitchen tool. I bought two secondhand and love them.
- Honey: The small amount of honey is a key part of the dressing. It rounds out the lime, apple cider vinegar, and salty feta without making the salad noticeably sweet, but you can omit or use a low-carb sweetener if desired.
- Feta: Use block or pre-crumbled. Use Almond Feta for a vegan/dairy-free alternative.
- Olive Oil
- Salt and Pepper
How to Make This Cucumber Tomato Feta Salad
- Whisk together the mint, parsley, olive oil, apple cider vinegar, lime juice, honey, garlic, sea salt, and black pepper in a small bowl. Set aside.
- Halve the grape tomatoes and add them to a large bowl.
- Quarter the cucumber lengthwise, then slice crosswise into approximately 1/4-inch slices. Add to the bowl with the tomatoes.
- Crumble the feta over the cucumber and tomatoes.
- Drizzle the dressing over the salad and gently toss until everything is evenly combined.
- Serve right away or refrigerate until ready to serve.
Recipe Tips
- English or mini English cucumbers are ideal because they stay crisp and usually do not need peeling.
- Cut the cucumber into fairly even 1/4-inch slices so the pieces are easy to eat and mix well with the tomatoes.
- Fresh mint gives the best flavor, but 1 tablespoon dried mint works well in place of the 3 tablespoons fresh.
- If needed, substitute 2 teaspoons dried parsley for the fresh parsley.
- Toss gently after adding the feta so the cheese does not completely break down into the dressing.
- If the salad has been stored for a while, give it a good toss before serving to redistribute the dressing and juices.
- For the absolute crispest texture, make just before serving, but it tastes great up to 3 days after making.
Variations
- Add more flavor: Add red onion, olives, or capers.
- Make it a meal: Add chickpeas or grilled chicken.
- Make it dairy-free or vegan: Use Almond Feta.
Storage/Make Ahead
- Store the prepared salad in an airtight container in the refrigerator for up to 3 days.
- The cucumber and tomatoes can release some liquid as the salad sits. Give it a good toss before serving to mix the dressing and juices back through the salad.
- If maximum crispness is important, prepare the components ahead and add the dressing closer to serving time.
More Ways to Use Fresh Tomatoes
Cucumber Tomato and Feta Salad
Ingredients
- 3 cups cucumber (sliced, measured after quartering lengthwise and slicing crosswise into approximately 1/4-inch slices; about 1-2 large English cucumbers or 4-5 mini English cucumbers)
- 3 cups grape tomatoes (halved, measured after halving)
- 1 cup feta cheese (crumbled, measured after crumbling)
- 3 tablespoons fresh mint (or 1 tablespoon dried mint, chopped)
- 2 tablespoons fresh parsley (or 2 teaspoons dried parsley, chopped)
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic (minced)
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
Instructions
- In a small bowl, whisk together the mint, parsley, olive oil, apple cider vinegar, lime juice, honey, garlic, sea salt, and black pepper until well combined. Set aside.
- Halve the grape tomatoes and place them in a large bowl.
- Quarter the cucumber lengthwise, then slice crosswise into approximately 1/4-inch slices. Add the cucumber to the tomatoes.
- Crumble the feta over the vegetables and drizzle with the prepared dressing.
- Gently toss until everything is evenly combined. Serve immediately or refrigerate until ready to serve.
Notes
- Cucumber: English or mini English cucumbers are recommended. If using cucumbers with a thick or waxy peel, peel them first.
- Tomatoes: Cherry tomatoes or chopped Roma tomatoes can be substituted for the grape tomatoes in equal volume.
- Storage and Make Ahead: Refrigerate in an airtight container for up to 3 days. The flavors meld as the salad rests, although the vegetables will gradually soften and release some liquid. Toss before serving. For the crispest texture, refrigerate the prepared dressing separately and add it closer to serving.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.