Tomato and Cucumber Salad with Mint and Feta
Tomato and Cucumber Salad with Mint and Feta is really a wow due to a special preparation method that brings out the best of these summer ingredients.
Salads that feature tomatoes and cucumbers are one of the classic combinations found in cuisines all over the world, and I have an endless number of favorite tomato-cucumber salads in the Salads Index on this blog. But this Tomato and Cucumber Salad with Mint and Feta is not your ordinary tomato-cucumber salad! What makes this salad special is the way the tomatoes and the Feta are marinated separately with lemon, mint, and thyme before the salad ingredients are combined.
Trust me, that extra hour of marinating time will make all the difference in this simple salad! The recipe came from Chopped Tomato and Cucumber Salad with Mint and Feta at Fine Cooking, and I remember the first time I made the salad I was skeptical about the extra step. But the marinating time calms down the mint and infuses the other ingredients with lemony and herby flavors that make the finished salad really great.
If you’re lucky enough to have fresh garden tomatoes and cucumbers, this is a must try! But even if it’s early in the year and you have to use cherry tomatoes or cucumbers from the grocery store, and have to buy the mint as well, this salad is definitely one to add to your summer menu.
How to Make Tomato and Cucumber Salad with Mint and Feta:
(Scroll down for complete recipe with nutritional information.)
- Zest the lemon, chop mint, and chop the fresh thyme.
- Then combine chopped tomatoes, half the mint, half the thyme, salt, and pepper in one bowl.
- Combine crumbled Feta, lemon zest, remaining mint, remaining thyme, and some black pepper in another bowl.
- Let the tomato mixture and the Feta mixture hang out on the counter for about an hour, until the ingredients get very friendly with each other.
- Then cut up the cucumbers into bite-sized pieces, slice green onions, and chop the olives.
- Combine the tomato mixture, Feta mixture, cucumbers, green onions, and olives in a large bowl.
- Whisk together olive oil and fresh lemon juice and mix desired amount with the salad ingredients.
- Season Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme to taste with salt and fresh-ground black pepper and serve.
- Be prepared to be wowed by this amazing salad!
Make it a Meal:
More Salad Recipes with Tomatoes:
Ten Favorite Summer Tomato Salads from Kalyn’s Kitchen
Marinated Tomato Salad from David Lebovitz
Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta ~ Kalyn’s Kitchen
Tomato, Onion, and Roasted Lemon Salad ~ The View from Great Island
American Greek Salad with Lettuce ~ Kalyn’s Kitchen
Cucumber and Tomato Salad with Creamy Herb Dressing ~ A Farmgirl’s Dabbles
Want More Summer Tomato Salads?
Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!
- 2 cups quartered cherry tomatoes
- 1/4 cup chopped mint (or more)
- 2 tsp. fresh thyme leaves
- 1/2 tsp. sea salt, plus more for serving if desired
- fresh ground black pepper (use more or less to taste)
- 1/2 cup crumbled Feta (or more)
- 1 tsp. lemon zest, or more (see notes)
- 1/4 cup sliced green onions (scallions)
- 1/2 cup pitted and chopped Kalamata olives
- 1 1/2 cup chopped cucumber
- 1 T fresh lemon juice
- 2 T extra-virgin olive oil
- Cut up tomatoes and place in medium-sized bowl. Add half the mint, half the thyme, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit at room temperature for about one hour.
- In a separate bowl, combine crumbled feta, lemon zest, remaining mint, remaining thyme, and a bit more fresh-ground pepper. Let sit at room temperature about one hour.
- After the tomatoes and Feta have marinated separately for about 45 minutes, cut up cucumbers into bite-sized pieces. (I used fresh garden cucumbers which didn’t need to be peeled. Store cucumbers may need some or all of the peel removed.)
- Slice green onions and chop olives, then combine the tomato mixture, Feta mixture, cucumbers, green onions, and olives in large bowl. Let sit at room temperature for a few minutes.
- When you’re ready to serve the salad, whisk together the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.)
- Season with sea salt and more fresh ground black pepper if desired and serve.
Be sure to zest the lemon before squeezing the juice.
This recipe adapted slightly from Chopped Tomato and Cucumber Salad with Mint and Feta at Fine Cooking
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 455mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme is a good side salad for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. Tomatoes do have some carbs, so if you’re strictly limiting carbs you might want to use more cucumbers and less tomatoes.
Find More Recipes Like This One:
Use the Salad Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.