Greek Tomato and Cucumber Salad with Oregano

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant summer salad featuring juicy tomatoes, crisp cucumbers, and briny olives, dressed in a simple vinaigrette and topped with creamy feta. This Greek recipe (vegetarian, mediterranean), ready in about 20 minutes, pairs tomatoes, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 large ripe tomatoes (diced into 1/2-inch cubes), 1 medium cucumber (peeled, halved, seeded, and diced into 1/2-inch cubes), and 1/4 cup thinly sliced red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
3. Step 3: Pour the dressing over the tomato mixture and toss gently until evenly coated, then top with 1/2 cup crumbled feta cheese.