Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato Salad With Cucumber and Feta Recipe
    Lost? Site Map

    Tomato Salad With Cucumber and Feta

    Tomato Salad With Cucumber and Feta. Photo by Juenessa

    1/1 Photo of Tomato Salad With Cucumber and Feta

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Kittencalskitchen's Note:

    Serve this on a large fancy serving dish and sprinkle generously with salt and pepper. I have served this many times at my dinner parties... not only is this beautiful to look at, it is absolutely delicious!. Olives can be replaced with capers if desired, and oregano can be replaced with fresh basil. Plan ahead this salad needs to be left out at room temperature for 1 hour or refrigerated for 3 hours before serving. Another variation for this salad is layer mozzarella cheese in between the veggies and omit the feta, it is just as good both ways, but I have to say that the feta is better. Be certain to only use an firm English cucumber for this, otherwise the salad will get watery. This salad should serve up to 6 people, increase all ingredients if serving more. If you are serving this chilled I strongly suggest to let the salad sit out for 1 hour at room temperature before serving, the tomatoes will soften and taste better, tomatoes really should not be refrigerated, they permanently loose their taste and texture. You will love this salad!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
    2. 2
      In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
    3. 3
      Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).
    4. 4
      When ready to serve sprinkle with feta cheese and olives.
    5. 5

    Ratings & Reviews:

    • on April 24, 2007


      Our favorite restaurant in Dallas is III Forks. They have a wonderful tomato and onion salad with a blue cheese vinagrette that I always look forward to having. Well, when I tasted this salad, it blew III Forks right out of the water! This is one of the most wonderful salads that I have ever had. I cannot believe that I am able to make this kind of salad from home! The only thing I changed was to use blue cheese instead of feta cheese, because we prefer it over the feta. Kit, I took your suggestion and used Kalamata olives. This is something I will be making again. It also made a beautiful presentation and would WOW company.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2006


      Hi~ This is a FANTASTIC summer salad. Great color, ALOT of flavor, easy to put together-I do let it marinate at least 3 hours in the fridge. I had been trying to find a recipe closest to one I had in Calgary-this is just perfect! I'm sorry I forgot to review it earlier. Thanks for posting!!! Di

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2006


      Your standard, delicious, Greek salad. I used a tarragon/rosemary vinegar in my dressing. I don't use garlic in my version, and only used 2 cloves in this, I found that to be plenty for our tastes as raw garlic is so strong! Allow this to marinate for a while and you will have the most awesome juices to dip your bread into!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Tomato Salad With Cucumber and Feta

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 497.9
    Calories from Fat 388
    Total Fat 43.1 g
    Saturated Fat 12.7 g
    Cholesterol 50.0 mg
    Sodium 935.7 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 4.8 g
    Sugars 11.1 g
    Protein 11.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes