Quick Parsley Cucumber Tomato Feta Salad

Name: Quick Parsley Cucumber Tomato Feta Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon dried oregano; 1/4 teaspoon fresh ground black pepper; 1/4 cup extra virgin olive oil; 1/2 teaspoon kosher salt (to taste); 2 cups fresh parsley (coarsely chopped); 1 cup cucumber (large diced, Persian or English); 1 cup Campari tomatoes (quartered); 1/2 cup red onion (finely sliced); 1/2 cup feta cheese (hand crumbled)

Jump to Recipe Jump to Video Print Recipe

This Parsley Cucumber Tomato Feta Salad is a fresh and zesty Mediterranean parsley salad packed with crisp cucumbers, juicy Campari tomatoes, tangy feta, and a lemony oregano dressing.

close up of the Parsley Cucumber Tomato Feta Salad in a glass bowl with a wooden spoon.

Jump to:

Middle Eastern to the Mediterranean

Listen, I love a salad that can hold its own, and this Parsley Cucumber Tomato Feta Salad does just that. No sad, wilting lettuce here—just crisp cucumbers, juicy tomatoes, and a whole lot of fresh parsley, bringing that bold Middle Eastern and Mediterranean parsley salad energy.

Tossed in a simple yet robust mix of lemon juice, olive oil, and oregano, this cucumber tomato feta salad isn’t just a side dish; it’s a flavor-packed experience for your palette.

So Good!

What makes this herb tomato feta salad extra special? It’s a salad that actually gets better the longer it sits. The tomatoes release their juices; the parsley soaks up all that citrusy goodness and the feta. Well, it just keeps doing what feta does best—being deliciously salty and creamy.

Quick and Easy Salad

This salad is perfect for beginner cooks because there’s no cooking required (yes, you read that right!). Just chop, mix, and toss, and you’ve got a light, refreshing dish that pairs beautifully with grilled meats, wraps, or even on its own with some warm pita bread.

So grab your cutting board, and let’s make the easiest, most flavor-packed Mediterranean parsley salad of your life!

Perfect Year Round

This Parsley Cucumber Tomato Feta Salad isn’t just a summer staple—it’s a salad for all seasons. In the warmer months, it’s light and refreshing, perfect for balancing out grilled meats or heavier dishes. But don’t count it out when the weather cools down!

During fall and winter, it adds a much-needed burst of freshness to rich comfort foods. Plus, since the ingredients are available year-round, you can enjoy a taste of the Middle Eastern and Mediterranean vibes no matter the season.

close up of the chicken shawarma rice bowl.

What to Serve it With?

Not only is this Mediterranean parsley salad a side dish superstar, but it’s also incredibly versatile. Serve it alongside roasted chicken or grilled lamb for a balanced meal, toss it into a grain bowl with quinoa for extra texture, or stuff it into a warm pita with hummus and falafel.

Need a quick appetizer? Pile it onto crostini for a herby, feta-topped bite. However you use it, this cucumber tomato feta salad plays well with just about everything.

Looks Familiar?

This herb tomato feta salad is inspired by the simple, fresh flavors of Mediterranean and Middle Eastern cuisine. The combination of crisp cucumbers, juicy tomatoes, and salty feta is a classic pairing found across the region. It’s all about letting high-quality ingredients shine with minimal effort—because, let’s be honest, sometimes the simplest recipes are the best ones.

Of course, this style of salad isn’t unique to the region. Many cultures have their own versions, each with a slight twist. The Greek salad features chunky cucumbers, tomatoes, olives, and big blocks of feta, typically without leafy greens.

Israeli salad is finely chopped and often includes bell peppers for extra crunch. Over in the Middle East, Shirazi salad from Iran adds dried mint for a fragrant touch, while Turkish Coban Salatasi uses sumac and pomegranate molasses for a sweet-tart kick.

No matter where you go, the combination of fresh herbs, bright citrus, and crisp vegetables is a universal winner. So make it your way!

Looking for authentic Middle Eastern recipes? Check out Cooking with Ayeh, Amira's Pantry, and The Mediterranean Dish.

Some Fun Facts!

And speaking of origins, the star ingredients of this salad each have a rich history. Cucumbers trace back over 3,000 years to South Asia, where they were cultivated before making their way to the Mediterranean.

Tomatoes, despite being a staple in Mediterranean cooking, are actually native to the Andes region of South America and were brought to Europe by Spanish explorers. How cool is that?!

Feta cheese, on the other hand, is deeply rooted in Greek tradition, with records of brined cheeses dating back to ancient times. Together, these ingredients tell a story of global culinary influence—one that lands beautifully in this simple, yet flavor-packed, salad.

Like I say over and over again every dish holds a history of global human interactions.

Find Your Next Meal

Keep Learning

Salad Spinner

Ingredients with Steps

To make the Parsley Cucumber Tomato Feta Salad, start by whisking together olive oil, lemon juice, dried oregano, and black pepper in a large bowl. Gradually add kosher salt, tasting as you go to adjust the seasoning.

Next, add the chopped parsley, large diced cucumbers, quartered Campari tomatoes, and thinly sliced red onions, tossing gently to coat everything in the dressing. Finally, crumble creamy feta cheese by hand and fold it in carefully to maintain its texture. Serve immediately for the freshest flavor, or refrigerate and toss again before serving.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Parsley – A fresh, slightly peppery herb that adds brightness and a mild bitterness to balance the salad’s flavors.
Cucumber – A crisp, hydrating vegetable that provides a refreshing crunch and subtle sweetness. What more can you add for?!
Campari Tomatoes – Small, juicy tomatoes with a balanced sweet and slightly acidic flavor, perfect for salads.
Red Onion – A mildly sharp, slightly sweet onion variety that adds crunch and depth of flavor.
Feta Cheese – A crumbly, brined cheese made from sheep’s or goat’s milk, known for its tangy, salty taste. Use block feta for better moisture.
Extra Virgin Olive Oil – A high-quality, cold-pressed oil that adds richness and smooth texture to the dressing.
Lemon Juice – Provides acidity and brightness, enhancing the overall freshness of the salad.
Dried Oregano – A warm, slightly bitter herb that complements Mediterranean flavors with its earthy, aromatic notes.

labeled ingredients to make the Parsley Cucumber Tomato Feta Salad.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Make the Dressing

olive oil being drizzled into the dressing ingredients.

Whisk together olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl.

vinaigrette in a glass mixing bowl with a silicone whisk.

Whisk until the dressing is fully emulsified to ensure an even coating on the salad.

chef maika adding salt to the whisked salad dressing.

Then, adjust for salt. I recommend dipping a salad ingredient to test the taste.

Prep the Salad

prepping parsley leaves to chop on a cutting board.

Finely chop the fresh parsley, removing any thick stems.

parsley leaves being chopped on a cutting board.

Use a sharp knife to prevent bruising the parsley, which helps retain its bright flavor.

animated chef maika in full chef uniform and hat.

What's a Persian Cucumber?

close up of a whole persian cucumber, which looks short and slim compared to a regular kirby cucumber.

It's a small, seedless, thin-skinned cucumber with a crisp texture and mild, slightly sweet flavor, perfect for salads and snacking.

cucumber cut into large chunks on a cutting board.

Cut the cucumber into small, bite-sized cubes. Leave the skin on for extra crunch and nutrients unless using a thick-skinned variety.

quartering campari tomatoes on a cutting board with a chef knife.

Quarter the Campari tomatoes into four to release their juices. Use a serrated or sharp chef knife for cleaner cuts and to avoid squishing the tomatoes.

Stay Organized!

tomatoes on a cutting board separated by whole and quartered.

Keep your ingredients separated when cutting and dicing.

a halved red onion being cut into half again on a cutting board.

Use a quarter of a large red onion.

the onion being sliced on a wooden cutting board with a sharp chef knife.

Thinly slice the red onion into strips.

If the onion is too sharp, soak the slices in cold water for 10 minutes to mellow the flavor.

chef maika crumbled a block of feta cheese into a small glass bowl.

For the best texture, crumble the feta by hand rather than using pre-crumbled cheese.

feta cheese about to be added to the cucumber tomato onion mixture in a glass bowl.

In a large bowl, mix the chopped parsley, cucumber, tomatoes, and red onion. Toss gently to avoid crushing the tomatoes, and keep everything evenly distributed.

chef maika with a bowl of the Parsley Cucumber Tomato Feta Salad on a cutting board.

Sprinkle feta cheese over the mixed vegetables, then gently combine.

Substitutions

Dairy-Free

Feta Cheese – Use a plant-based feta alternative that is available in most grocery stores. Marinate cubed firm tofu in lemon juice, olive oil, and oregano for a similar tangy, crumbly texture. Add diced avocado to the salad instead of cheese for a creamy alternative.

Gluten-Free

Yay! This salad recipe is gluten-free.

Vegetarian

Bonus! This side dish is vegetarian, too!

Convenience

Fresh Parsley – Use cilantro or baby spinach for a fresh flavor and a slight bite.
Campari Tomatoes – Substitute with diced Roma tomatoes, just cut in uniform pieces to make the large diced cucumbers. Or use cherry or grape tomatoes, as any small, sweet variety will work. Honestly, use your favorite fresh tomatoes, this is your dish!
Persian Cucumbers – Use English cucumbers, which is another seedless cucumber. If using Kirby cucumber, remove the seeds. But if you don't have any at all, replace it with bell pepper or celery, which can add crunch and freshness if cucumbers aren’t available.
Red Onion – Yellow or white onions can work if soaked in water for 10 minutes to reduce sharpness.
Extra Virgin Olive Oil – Vegetable or avocado oil can be used as a neutral replacement.
Lemon Juice – White vinegar or apple cider vinegar provides the needed acidity if fresh lemons aren’t available. Plus, you can get away with using red wine vinegar.
Dried Oregano – Italian seasoning or dried thyme offers a similar earthy flavor.
Black Pepper – Crushed red pepper flakes can add a little spice and heat if black pepper isn’t available.
Feta Cheese - Use goat cheese for a surprisingly delicious twist.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

The fun doesn't have to stop with this recipe, get creative by exploring new ingredients and experimenting to make a different delicious salad.

Adding a Different Herb – Swap or mix in fresh dill, basil, or mint with the parsley for a more aromatic and herbaceous twist that pairs beautifully with the feta and tomatoes.
Caprese Salad Style - Replace the herbs with fresh basil and the crumbled feta cheese with fresh mozzarella cheese! And use a balsamic vinaigrette.
Mason Jar Salad Method – Layer the dressing at the bottom, followed by cucumbers, tomatoes, onions, feta, and finally parsley on top; when ready to eat, shake the jar to mix everything together.
Greek Salad Style - Make something close to the traditional Greek salad by adding some kalamata or black olive with chopped romaine lettuce.
Using a Different Vinaigrette – Replace the lemon-oregano dressing with balsamic vinegar, red wine vinaigrette, Greek dressing, or Italian dressing for a tangier or more herb-forward flavor variation.

Equipment

Mixing Bowl – Used to whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing. Then, combine the chopped parsley, cucumbers, tomatoes, red onions, and feta cheese before tossing everything with the dressing. Prepping in this order uses one mixing bowl, which means fewer dishes to wash.
Whisk or Spoon – Helps to emulsify the dressing by combining the oil and lemon juice evenly. If you don't have one you can use a fork can be used if a whisk isn’t available, though it may take a little longer to blend.
Sharp Knife – Needed to finely chop parsley, dice cucumbers, quarter Campari tomatoes, and slice red onions. Or use a serrated knife works well for tomatoes, and kitchen shears can be used to chop parsley. This is the PAUDIN knife set I use.
Cutting Board – Provides a sturdy surface for chopping vegetables and herbs safely.
Salad Tongs or Spoon – Used to gently toss the salad, ensuring the ingredients are evenly coated with the dressing.

Kitchen Must Haves - Find other tools I use here.

JMC Purchased

PAUDIN Santoku Knife, 7 Inch Kitchen Knife, Ultra Sharp Knife- Forged High Carbon German Stainless Steel, Professional Chef Knife with Ergonomic Handle.

$43.99

My Rating: ⭐⭐⭐⭐⭐

Purchased: 10/17/21

Update: 08/19/24

My Review: This knife is well-made. Super solid and multi-functional. It is made with high-carbon steel, so it will not rust. Slicing meat like fish is easier with the grooves. It doesn’t stick to the knife. The handle has an excellent grip, and it's not heavy. For some background, a Santoku is a versatile Japanese kitchen knife characterized by its straight edge and "sheepsfoot" blade, designed for slicing, dicing, and chopping with precision. Its name means "three virtues," referring to its ability to handle meat, fish, and vegetables efficiently, making it a staple in both professional and home kitchens.

PAUDIN Santoku Knife, 7 Inch Kitchen Knife, Ultra Sharp Knife- Forged High Carbon German Stainless Steel, Professional Chef Knife with Ergonomic Handle.

Buy Now

We earn a commission if you make a purchase, at no additional cost to you.

06/13/2025 07:07 pm GMT

Storage

Refrigeration

Store the Parsley Cucumber Tomato Feta Salad in an airtight container in the refrigerator for up to 2 days for the best freshness. If making in advance, keep the dressing separate and toss it with the salad just before serving to prevent fogginess. Just stir the salad before serving, as the tomatoes may release juices over time.

Freezing

This salad is not recommended for freezing, as cucumbers, tomatoes, and fresh herbs lose their texture and become watery when thawed. If you’d like to prep ingredients in advance, you can freeze just the feta cheese, as it holds up well when thawed.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tips

Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.

Chop Parsley Finely – Use a sharp knife to chop parsley, avoiding crushing the leaves, which helps retain their bright, fresh flavor finely.
Soak Red Onions to Mellow the Bite – If the red onion is too sharp, soak the slices in cold water for 10 minutes, then drain before adding to the salad.
Use Fresh Lemon Juice for the Best Flavor – Bottled lemon juice can be too acidic; fresh lemon juice and zest provide a more vibrant, natural citrus kick.
Crumble Feta by Hand for Better Texture – Pre-crumbled feta is drier; using a block of feta and crumbling it by hand creates creamier, more flavorful bites.
Dress the Salad Right Before Serving – To keep cucumbers crisp and prevent the salad from getting watery, add the dressing just before serving and toss gently.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Can I make this salad ahead of time?

Yes, but it’s best eaten fresh. If making ahead, store the dressing separately and mix just before serving

What can I use instead of parsley?

Try fresh cilantro, arugula, or baby spinach for a different flavor.

Can I use dried oregano instead of fresh?

Yes, dried oregano works best in the dressing, while fresh oregano can be added as a garnish.

Is this salad keto-friendly?

Yes, but you may want to reduce the onions and tomatoes slightly due to their carb content.

How can I make this salad more filling?

Adding chickpeas, quinoa, grilled chicken, or avocado is a great way to add extra protein and fiber.

Salad Recipes

Looking for other salad recipes like this? Try these:

See more Salad →

Side Dish Recipes

Looking for other side dish recipes like this? Try these:

See more Sides →

top view of the Parsley Cucumber Tomato Feta Salad.

📖 Recipe

SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.

Haitian and United Sates of American Flags.

Chef Maika Frederic

Chef and Educator

Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.

Have a Comment or Question?

If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

Table of Contents