Cucumber and Tomato Salad with Feta

This easy Cucumber and Tomato Salad with Feta is packed with crisp veggies, bright lemon and creamy feta. 

This hearty salad is often the center of my family table. Packed with juicy, delicious veggies and salady bits, it’s perfect for meal prep, a casual lunch or a light dinner. This Mediterranean Cucumber Tomato Feta Salad is a great way to add some extra fiber to your day. 

Eating this feels like tomato cucumber feta salad Greek island vibes. Serve it with a chilled glass of wine or your favorite sparkling sip. 

I love making a batch of this quick and easy Cucumber and Tomato Salad with Feta for meal prep. It is perfect for a summer lunch or easy side dish – take it a BBQ or potluck. It stores really well, which I love. 

You can also easily switch out certain ingredients for a vegan or gluten free version. This recipe is easily adaptable for individuals with dietary restrictions or allergies. I feel like this salad is really light and refreshing but also super satisfying.

Pearl couscous is the hearty base of this Cucumber and Tomato Salad with Feta. I love its satisfying chew and the way it soaks up flavor! 

It pairs beautifully with the rich chicken or vegetable bone broth used to cook it. The broth adds a savory depth that makes the couscous taste less than basic. Using butter adds a silky finish that I love.

The combination of the cooked ingredients with the fresh cucumber, bell pepper, tomato and scallions is so delicious.

Dill and lemon zest lift this Mediterranean tomato feta salad, so don’t skip them!

Check out the recipe card below for the full ingredient and quantity list.

For salads like this tomato cucumber feta salad, I prefer to use English cucumbers or Persian cucumbers. They have thin skins, mild flavor, and fewer seeds, so I don’t need to peel or deseed them. 

If using regular garden cucumbers, I’ll always peel and scoop out the seeds, first, to avoid extra water and bitterness.

Yes, cherry or grape tomatoes work beautifully in this tomato cucumber feta salad! They’re naturally sweet and hold their shape well. Just slice them in half or quarters for easy mixing and even bites.

In my opinion, the best cheeses for salads are creamy, tangy or super savory. I prefer to use cheeses in salads that aren’t overpowering. 

Feta, as you can see from this tomato cucumber feta salad recipe, is a favorite of mine. I love its salty, crumbly quality, especially for Mediterranean-style salads like this Cucumber and Tomato Salad with Feta. 

Other yummy cheeses for salads include fresh mozzarella (especially if you want something really creamy), goat cheese and shaved Parmesan. I love using blue cheese in my cooler weather salad recipes.

Here is my step by step guide to making a delicious Cucumber and Tomato Salad with Feta Cheese:

Roast the peppers and chickpeas

Combine the diced bell pepper and drained chickpeas with a little olive oil, paprika, salt, and pepper. Spread the mixture evenly on a parchment-lined baking sheet and roast for 20 minutes, until golden.

Cook the couscous

Melt the butter in a pot. Add the garlic, scallion whites and pearl couscous. Stir to coat everything in the butter and toast the couscous.

Add the bone broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes with the lid on, or until the couscous is tender. Drain any liquid.

Combine the uncooked ingredients

In a small bowl, combine ½ cup of feta crumbles, Greek yogurt, olive oil, juice from half a lemon, salt, and pepper. Mash the feta with a fork, then stir until smooth and creamy. Thin out the dressing with a little water if you like.

Build the cucumber and tomato salad with feta

Combine the peppers, chickpeas, diced tomato, cucumber, remaining feta crumbles, chopped dill, lemon zest, and cooked couscous if any ingredients are still warm, chill for 30 minutes in the refrigerator.

When ready to serve, spoon the salad into bowls and top with the creamy feta dressing. Finish with a sprinkle of scallion greens for a fresh pop of flavor.

Play around and adjust this Cucumber and Tomato Salad with Feta recipe to make it your own:

Pearl couscous: Switch out for quinoa, bulgur or orzo. For a gluten free option, quinoa works especially well and still soaks up the dressing.

Feta alternative: If you’re not a fan of feta, try crumbled goat cheese or a dairy free feta alternative. 

Greek yogurt: You can also replace the Greek yogurt in the dressing with a plant based yogurt.

Chickpeas: Use white beans or black beans as an alternative.

Dill: If you don’t love dill, try using fresh parsley, mint, or basil instead.

This Cucumber and Tomato Salad with Feta is perfect for meal prep—it actually tastes even better after the flavors have had time to mingle. 

I’ll sometimes roast the chickpeas and bell peppers, cook the couscous, and make the dressing in advance. I then store each component separately in airtight containers in the fridge. This is just a good time saver when I need it.

Once assembled, the salad will keep well in the refrigerator for up to 4 days. Keep the creamy feta dressing in a separate container and drizzle it on just before serving to keep the texture fresh. 

Cucumber and Tomato Salad with Feta is a really great side to go with grilled meats like chicken, steak or even lamb. Try it with this Air Fried Chicken Parmesan or these Greek Meatballs.

Sometimes I’ll pair it with other Mediterranean dishes like falafel, hummus or grilled halloumi. For a light meal, I’ll serve it with crusty bread and a dollop of tzatziki or whipped feta. YUM!

Here are my little hacks for making the best Cucumber and Tomato Salad with Feta:

1. Toast with care: Stir the couscous constantly while toasting to avoid burning.
2. Adjust the dressing consistency: If the feta dressing is too thick, thin it with a few teaspoons of water or extra lemon juice.
3. Brighten the flavor: If the salad tastes flat, add a little more salt or a fresh squeeze of lemon juice to bring out the flavors.

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Cucumber and Tomato Salad with Feta

Taylor Jackzen

This easy Cucumber Tomato Salad with Feta is fresh, vibrant, and full of Mediterranean flair. With juicy veggies, creamy feta, and zesty lemon, it's perfect for meal prep, a light lunch, or effortless entertaining – think Greek island vibes in every bite.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Salad

Servings 4

Ingredients

  

• 1 bell pepper diced
• 15 oz. can chickpeas drained
• 1 large tomato diced
• 1 cucumber diced
• 1 garlic clove minced
• 1 scallion diced, whites separated from greens
• 2 tablespoons dill minced
• 1 tablespoon unsalted butter
• 1 cup pearl couscous
• 1.5 cups chicken or vegetable bone broth
• 1 lemon zested and cut in half
• 3/4 cup feta crumbles
• 2 tablespoons Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 425°F (220°C).
• In a medium bowl, combine diced bell pepper, chickpeas, a drizzle of olive oil, paprika, salt, and pepper to taste. Stir to combine.
• Line a baking sheet with parchment paper and spread the pepper and chickpeas evenly then roast for 20 minutes in preheated oven.
• In a pot over medium heat, melt the butter. Once melted, add in garlic, scallion whites, and pearl couscous.
• Stir to coat everything in the butter and toast the couscous for about 3 minutes, being careful not to burn.
• Add the bone broth to the pot, bring to a boil, then reduce to a simmer and place a lid on the pot and simmer for 15 minutes. Drain any excess liquid.
• In another small mixing bowl, combine 1/2 cup feta crumbles, Greek yogurt, olive oil, juice from half of the lemon, salt, and pepper.
• Use a fork to mash the feta crumbles then stir to incorporate the ingredients. If you’d like a thinner dressing, add a teaspoon of water at a time until it’s reached your desired consistency.
• In a large mixing bowl, add in the roasted pepper and chickpeas, diced tomatoes, diced cucumber, remaining feta crumbles, dill, lemon zest, and pearl couscous.
• If any elements are still warm, place in the fridge for 30 minutes to an hour.
• To serve, spoon mixture into bowls, top with creamy feta dressing, and scallion greens.