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Top view greek cucumber, tomato, and feta salad artistically placed near dill on tablecloth.

Greek-Style Cucumber, Tomato, and Feta Salad

This salad is perfect for customizing. The Greek flavor comes through in the seasoning and accents any veggies you choose.
Course Salad
Cuisine Greek
Diet Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 137kcal
Author Katie


  • 2 Mixing Bowl
  • 1 Refrigerator


  • 1 pint Grape Tomatoes halved
  • 1 Cucumber Thinly sliced
  • ¼ cup Kalamata Olives pitted and chopped
  • 1 tablespoon Red Onion thinly sliced or minced
  • 1 tablespoon Fresh Dill minced
  • 2 teaspoon Greek All-Purpose Seasoning
  • 2 tablespoon Olive Oil
  • ¼ cup Feta crumbled


  • In a large bowl combine grape tomatoes, thinly sliced cucumber, kalamata olives, red onion, and dill. In a small bowl whisk together Greek all-purpose seasoning and olive oil. Pour the dressing over top of the salad. Mix well, and let it rest in the refrigerator for 30 minutes.
  • Before serving top the salad with crumbled feta. Store leftovers in a sealed container for up to 2 days.


Not a fan of feta? Try goat cheese. Swap out the type of olives. The list is endless!


Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 2mg