Tomato-Cucumber-Feta Salad

Total Time
Prep 2 hrs
Cook 0 mins

This cooling summer salad is great for using up veggies from the garden. Great as a side with grilled meats or seafood or as a salsa to give grilled sea bass pizazz. *Prep time includes minimal refrigeration to set the tastes

Ingredients Nutrition


  1. Place the tomatoes, cucumbers, and onion in a large serving bowl.
  2. In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
  3. Pour the dressing over the vegetables and toss until combined.
  4. Refrigerate the salad for up to 6 hours before serving.
  5. Garnish with parsley before serving.
Most Helpful

This is a delightful salad! I will cut the oil in half the next time I make it however, the tomatoes are juicy and don't need that much oil in my opinion. I also added a can of drained, rinsed garbanzo beans, as my husband loves them. This is going to be served often this summer at our house, thanks! Carole

carole in orlando May 13, 2003

Very refreshing, served as a side with Flounder #171072. Will make again.

Ed&Theresa June 03, 2006

A cool refreshing summer salad which I served aside a chicken in white wine dish. I'm on a low carb diet and this recipe worked out well. I only added 3/4 cup olive oil, used plum tomatoes and used some dry dill because I didn't have any fresh on hand. Next time I'd like to add the garbanzo beans, as Carole in Orlando did. Great recipe!

TheDancingCook September 16, 2004