Creamy Cucumber Tomato Salad: Best Easy Feta Recipe
A refreshing, no-cook summer salad featuring crisp cucumbers, juicy tomatoes, and tangy feta cheese in a light, creamy dill dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers, sliced into half-moons
- 3 medium ripe tomatoes, cut into wedges or chunks
- 1 cup crumbled feta cheese
- 1/2 cup fresh dill, chopped
- 1/2 cup heavy cream or sour cream (or a mix of both)
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Wash and slice the English cucumbers into half-moon pieces about 1/4 inch thick. Place in a large bowl.
- Wash the tomatoes, remove cores, and cut into bite-sized wedges or chunks. Add to the bowl with the cucumbers.
- In a separate small bowl, whisk together the heavy cream, sour cream, apple cider vinegar, olive oil, minced garlic, salt, and black pepper until smooth.
- Pour the dressing over the vegetables and gently toss to coat. Let sit for 10 minutes to allow flavors to meld.
- Sprinkle the crumbled feta cheese and chopped fresh dill over the top and gently fold them in.
- Cover and refrigerate for at least 30 minutes before serving cold.
Notes
For best results, use English cucumbers to avoid excess water. If using regular cucumbers, scoop out the seeds. Add feta and dill just before serving to maintain texture and freshness. Do not reheat; serve chilled.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
Keywords: cucumber salad, tomato salad, feta salad, summer salad, creamy salad, no cook recipe, healthy side dish, gluten-free