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Tomato and Cucumber Salad with Capers and Feta
Salads made with fresh, ripe tomatoes and crisp, cool cucumbers are popular in many Mediterranean cuisines. This version merges classic Greek horiatiki and the shopska salata of the Balkan countries. We salt the tomatoes and cucumber to enhance their flavor and draw out excess moisture and we soak slices of red onion and rings of fresh chili in vinegar to soften their bite. Good-quality cheese is key here. We find pre-crumbled feta to be lacking in flavor, so look for varieties sold in blocks and crumble it yourself.
4-6
Servings
Tip
Don’t discard the vinegar after removing the onion and chili, as it is whisked with olive oil and garlic to make the dressing for the salad. After assembling the salad, don’t wait to serve it. The flavors and textures are best when fresh.
30 minutes
Ingredients
-
12
ounces ripe tomatoes, cored and cut into 6 to 8 wedges
-
1
English cucumber, cut lengthwise into eighths, then crosswise into 2-inch lengths
Directions
-
01In a colander set in a large bowl, toss together the tomatoes, cucumber and ½ teaspoon salt; let stand for 10 minutes. Meanwhile, in a small bowl, stir together the onion, chili, vinegar and ¼ teaspoon salt; let stand for 10 minutes.
Reviews
June 24, 2025
Simple, fast, fulfilling
Refreshing summer salad!
November 2, 2022
Very Refreshing
I made this along with Greek Meatballs with Tomato Sauce and both were big hits. I made it verbatim with the Fresno chili and it was pretty as well as delicious. Kalamata olives would be a good addition if you have some on hand.
July 3, 2022
Great Salad!
Big flavor!
November 12, 2023
Delicious!
Loved this salad. Would do it again!
August 18, 2023
S’wonderful Summer Salad
Made with sun-gold tomatoes (halved), no onions, subbed in 3-4t EVOO w/ Meyer lemon-infused olive oil to use up the pantry item, added ~2-3T finely chopped mint, & subbed a güero/ banana chile for the jalapeño/ fresno. What a delightfully bright salad with a bit of sweetness, warmth, & tang that utilizes our garden so well. It tasted even better after melding flavors for a day. Next time, I’ll have to add Meyer lemon zest to make up for the missing infused olive oil.
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***Seems so simple and obvious, but there's something about this (The jalapeno and capers?) that takes it up a notch. Really nice and a great late-summer CSA recipe.