Tomato, Cucumber, and Olive Salad with Feta and Oregano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, no-cook salad with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, elevated by fresh oregano. This Greek recipe (vegetarian), ready in about 15 minutes, pairs tomatoes, cucumber, Kalamata olives 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.

Prep: 15 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine the 2 large tomatoes, cut into 1-inch wedges, the 1 cucumber, peeled and cut into 1/2-inch thick half-moons, and the 1/2 cup pitted Kalamata olives.
  2. Step 2: Whisk together the 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano until emulsified.
  3. Step 3: Pour the dressing over the vegetables and toss gently to coat. Sprinkle the 4 ounces feta cheese, crumbled, on top and serve immediately.

Frequently asked questions

How long does Tomato, Cucumber, and Olive Salad with Feta and Oregano take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato, Cucumber, and Olive Salad with Feta and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomatoes from drying out.

Can I substitute ingredients in Tomato, Cucumber, and Olive Salad with Feta and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato, Cucumber, and Olive Salad with Feta and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato, Cucumber, and Olive Salad with Feta and Oregano vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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