Greek Cucumber - Tomato and Onion Salad

photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Linajjac photo by Linajjac
photo by *Parsley* photo by *Parsley*
photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower photo by dianegrapegrower
Ready In:




  • Place tomatoes, cucmbers, onion, olives, cheese and parsley in a bowl.
  • Drizzle on the vinegar, oil, and add salt and pepper.
  • Toss well.

Questions & Replies

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  1. So good! Used a olive & feta mix from the olive bar at my local grocery store so I was able to get just the amount I needed for this recipe instead of buying the larger, individual containers.
  2. I made this on a Sunday afternoon to take to lunch for the week and it was fabulous! I used fresh tomatoes from the garden and also added a little fresh chopped basil. I added just a pinch of garlic powder and lots of fresh cracked black pepper. This is so good! Healthy and fresh and yummy!
  3. Delicious, and so easy! Used multi-colored cherry tomatoes, so was also very pretty!
  4. Excellent. The tomato/cucumber/onion salad is this summer's fav and your recipe just kicked it up a notch!!
  5. Excellent! Didn’t change a thing. We loved it!


  1. I used all garden fresh or farmers market tomatoes, cukes, onion, and substituted 1/2 cup basil for the fresh parsley. I used a sharp, Greek Imported Olive Oil, which has a very distinctive flavor, and I don't think blends well with red wine vinegar. So, I used a good Balsamic Vinegar instead. This made about 2 quarts and when hubby and I finished supper, we had about a pint left over. So, with all my adjustments this is an excellent recipe to use as a springboard for incorporating your own tastes. Have made this twice, as of this posting, and have forgotten both times to add the feta cheese. Thanks "Poppy" for posting such a delicious recipe.
  2. Not leaving any stars because I changed it up quite a bit, based on what I had available. I used organic apple cider instead of red wine. I used crumbled herbed goat cheese instead of feta. I left out the olives, put in a pinch of salt and some minced garlic with the oil and vinegar, sprinkled some Splenda over it and marinated it for an hour or two. This was absolutely delish! Thanks for posting and giving me a good guide to make such a wonderful salad.


I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
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