Cucumber-Tomato Salad with Crumbled Feta and Oregano

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

A refreshing summer salad featuring crisp cucumbers, juicy tomatoes, and salty feta, dressed in a simple lemon-herb vinaigrette. This Greek recipe (vegetarian), ready in about 20 minutes, pairs cucumbers, tomatoes, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 cucumbers
• 3 medium tomatoes
• 1/2 cup feta cheese
• 2 tbsp fresh oregano
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 2 medium cucumbers into 1/2-inch cubes, then place in a large bowl.
2. Step 2: Chop 3 medium tomatoes into 3/4-inch pieces, add to the bowl with cucumbers.
3. Step 3: Crumble 1/2 cup feta cheese over the vegetables, then sprinkle with 2 tbsp fresh oregano and 1/2 tsp dried oregano.
4. Step 4: Whisk 3 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl until emulsified.
5. Step 5: Pour dressing over salad, toss gently until all ingredients are evenly coated and the feta begins to soften slightly.