As the end of summer nears, I find myself making tomato salads every other day it seems. It’s because once they are gone for the season, it’s back to canned tomatoes. Which are fine for some things, but not a salad.

This salad is beautifully perfect. Summer tomatoes, cucumbers, and red onions are tossed with a quick dressing and lots of feta, and a restrained amount of green olives for good measure. It’s surprisingly simple, so delicious, and so perfect for lunch, as a dinner side, or for last-minute barbecues.

I like to use a variety of tomatoes for this salad, but make no mistake — any tomato will do as long as it’s one that was grown as it should be. This salad is only as good as the tomatoes — if you can’t get the best, make something else and thank me later.

Tomato and Cucumber Salad with Olives and Feta

5 from 1 vote
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Prep Time: 20 minutes
Servings: 4
Calories: 269kcal



  • Put the oil, lemon, garlic and seasoning in a large bowl.
  • Whisk until combined.
  • Add remaining ingredients and stir until well coated.
  • Serve immediately.


Calories: 269kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 25mg | Sodium: 930mg | Potassium: 506mg | Fiber: 3g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 3mg