Chopped Cucumber-Tomato Salad with Lemon-Herb Dressing

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant summer salad featuring crisp cucumbers and ripe tomatoes tossed in a bright lemon-herb vinaigrette with crumbled feta. This Greek recipe (vegetarian), ready in about 20 minutes, pairs cucumber, tomato, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (300g) cucumber
• 3 medium (450g) tomato
• 1/4 cup (40g) red onion
• 1/2 cup (75g) kalamata olives
• 1/2 cup (75g) feta cheese
• 2 tbsp fresh dill
• 1 tbsp fresh oregano
• 1 lemon
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 medium peeled and diced cucumbers (300g), 3 medium diced tomatoes (450g), 1/4 cup finely sliced red onion (40g), and 1/2 cup pitted and halved Kalamata olives (75g).
2. Step 2: Zest and juice 1 lemon, then whisk the zest, juice (2 tbsp), 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Pour the dressing over the vegetable mixture and toss gently until evenly coated.
4. Step 4: Sprinkle with 1/2 cup crumbled feta cheese (75g), 2 tbsp finely chopped fresh dill, and 1 tbsp finely chopped fresh oregano, then toss once more before serving.