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Cucumber tomato salad with chickpeas, feta cheese, and red onion in a white bowl on a kitchen counter

Cucumber Tomato Salad

A fresh, light, Mediterranean-inspired salad loaded with cucumber, tomato, chickpeas, feta, and a simple Greek seasoning dressing. Ready in 10 minutes and perfect for potlucks, cookouts, or any night of the week.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 1 large cucumber chopped into bite-size pieces
  • 1 large tomato chopped (or equivalent small tomatoes)
  • ¼ red onion diced
  • 1 can 15 oz chickpeas, rinsed and drained
  • ½ to ¾ cup crumbled feta cheese be generous!
  • 2 –3 tablespoons olive oil
  • 2 –3 tablespoons vinegar white wine or red wine vinegar
  • Greek or Italian seasoning to taste
  • Salt and pepper to taste
  • Garlic powder to taste
  • Optional: Kalamata olives

Method
 

  1. Chop the cucumber, tomato, and red onion into small bite-size pieces.
  2. Rinse and drain the chickpeas.
  3. Add the cucumber, tomato, onion, and chickpeas to a medium bowl.
  4. Add the crumbled feta cheese. Be generous — it makes a difference.
  5. Sprinkle Greek or Italian seasoning generously over the top.
  6. Season with salt, pepper, and garlic powder to taste.
  7. Add Kalamata olives if using.
  8. Drizzle olive oil over the salad — approximately 2–3 tablespoons, or about two to three swirls from the bottle.
  9. Add vinegar — approximately 2–3 tablespoons, or one good swirl. You want the spices to cling to the vegetables, not the salad to be swimming.
  10. Toss everything together until well coated.
  11. Chill for at least one hour before serving for best flavor.

Video

Notes

The longer this salad sits, the better it gets. Make it the night before and let the flavors develop overnight in the refrigerator.
Kalamata olives are a wonderful addition — Stephanie leaves them out when taking to a potluck since not everyone loves them, but adds them at home every time.
The ratio of vegetables is flexible — use what you have. More cucumber, fewer tomatoes, extra chickpeas — it all works. Just keep a good balance of everything.
This salad is Mediterranean diet friendly and works beautifully as a side dish alongside grilled chicken, fish, or any protein.