Tomato & Cucumber Greek Salad

Crisp cucumbers, juicy tomatoes, red onion, fresh parsley, and crumbled feta tossed in a lemony dijon dressing. Fresh, simple, and on your table in 10 minutes.

Why You’ll Love This Salad

This is one of those recipes that looks impressive but takes almost no effort at all. No cooking, no complicated techniques — just fresh ingredients and a simple dressing that brings everything together beautifully. It’s the kind of side dish that goes with everything, but honestly? It’s good enough to eat on its own too.

It’s also packed with ingredients that are genuinely good for you. Cucumbers are hydrating and anti-inflammatory. Tomatoes are rich in antioxidants. Olive oil brings heart-healthy fats. Fresh lemon adds brightness and immune-boosting vitamin C. And oregano — one of the most underrated herbs out there — is both anti-inflammatory and antioxidant-rich. Every ingredient in this bowl is pulling its weight.

A Salad That Actually Keeps You Full

One of the biggest myths about eating low carb is that salads leave you hungry. Not this one. The combination of healthy fats from the olive oil and feta, plus the fiber from the fresh vegetables, keeps you satisfied long after the last bite. This is the kind of meal that fits your wellness goals without making you feel like you’re missing out on anything.

The Dressing Is Everything

I’ll be honest — the dressing is what makes this salad. Two whole lemons, good quality olive oil, dijon mustard, and dried oregano. The dijon acts as an emulsifier, which means it pulls the oil and lemon juice together into a smooth, creamy dressing instead of a separated vinaigrette. It’s bright, bold, and a little tangy in the best way. Once you try it you’ll want to put it on everything.

Tips & Notes

Cucumbers: Mini cucumbers work best here. They’re crispier and less watery than regular cucumbers, which means your salad won’t get soggy.

Tomatoes: Cherry tomatoes are sweeter and hold their shape better than larger tomatoes. Halving them helps them soak up the dressing beautifully.

Red onion: If raw onion is too sharp for you, soak the slices in cold water for 10 minutes before adding them. It mellows the flavor significantly.

Feta: Use block feta and crumble it yourself for the best texture and flavor. Pre-crumbled feta tends to be drier and less creamy.

Make ahead: This salad gets even better after sitting in the fridge for 30 minutes as the veggies soak up the dressing. Just give it a good toss before serving.

Perfect For Meal Prep

This salad holds up really well in the fridge, making it a great option for meal prep. Make a big batch at the beginning of the week and you have a fresh, ready-to-go side dish for days. It pairs beautifully with grilled chicken, fish, or of course my Greek Chicken Meatballs. Keep it stored in an airtight container and give it a toss before serving.

Part of the Greek Series

This salad was born as the perfect side dish to my Greek Chicken Meatballs, and once I made it I knew it needed its own spot on the blog. Together with the Gut-Healing Greek Tzatziki, these three recipes make up my Greek Series — a full meal that feels indulgent but is nourishing your body with every single bite. If you haven’t tried all three together yet, that needs to change this week, you will love them! Enjoy!

Eat cozy 🧡