Dessert

Cucumber Tomato Salad with Feta and Fresh Dill Recipe

ByHarper Ellington February 23, 2026February 23, 2026

Introduction

This refreshing cucumber tomato salad is a perfect blend of crisp vegetables and tangy dressing. Enhanced with fresh dill and creamy feta, it’s a simple yet flavorful dish ideal for summer meals or light lunches.

A white oval plate holds a fresh cucumber salad with four main layers visible: at the bottom are chunky thick-sliced bright green cucumbers with textured skin, followed by medium-sized vibrant red tomato pieces scattered unevenly. Thin slices of purple-red onion rings are spread across, adding a light, transparent layer with a slight shine. The top layer shows small white crumbles of cheese and sprigs of fresh green dill, with black pepper sprinkled lightly over the whole salad, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 whole English cucumbers (ends trimmed, cut into 1/2 inch pieces)
3 small Roma tomatoes (cut into 1/2 inch pieces)
1/2 whole red onion (halved, sliced thin)
1/3 cup water
1/3 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1/4 cup crumbled feta cheese
1 small ripe avocado (diced, optional)

Instructions

Step 1: Place the cucumbers, tomatoes, and red onion in a large bowl.
Step 2: In a jar with a tight-fitting lid, combine water, apple cider vinegar, sugar, salt, and pepper. Shake vigorously for about 10 seconds to mix well.
Step 3: Pour the dressing over the vegetables and toss to coat evenly.
Step 4: Cover the bowl and refrigerate for 1 hour to let the flavors meld together. After chilling, drain off excess liquid.
Step 5: Gently fold in the chopped fresh dill, crumbled feta cheese, and diced avocado if using.
Step 6: Transfer the salad to a serving bowl or divide onto individual plates. Serve and enjoy!

Tips & Variations

For a crispier salad, seed the tomatoes before cutting.
Substitute fresh parsley or mint for dill for a different flavor profile.
Skip the avocado if you prefer a lighter salad or add it just before serving to prevent browning.
Add a splash of olive oil to the dressing for a richer texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If you’ve added avocado, consume within 1 day to enjoy the best texture and flavor. Toss gently before serving, and avoid reheating this salad as it’s best served chilled.

How to Serve

A close-up view of a fresh salad on a white plate, featuring thick slices of bright green cucumber with ridged edges as the base layer, mixed with chunks of vibrant red tomatoes and thin strips of purple-red onion scattered evenly throughout. Small pieces of white cheese add texture, along with fresh green dill sprigs sprinkled on top. The salad looks lightly seasoned with visible black pepper specks, all set against a white marbled surface with a woven natural mat peeking from beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it to allow the flavors to develop. However, add avocado just before serving to keep it fresh.

What can I substitute for apple cider vinegar?

You can use white wine vinegar or lemon juice as a substitute. Both will provide the necessary acidity but may slightly alter the flavor.