If you need a dish that radiates sunshine and fresh flavor, look no further than this Cucumber Tomato Salad Recipe. This crisp, vibrant salad delivers everything you crave in a Mediterranean-inspired bowl: juicy tomatoes, crunchy cucumber, punchy red onion, fragrant herbs, and a shower of tangy feta, all glossed with a lively olive oil and vinegar dressing. Whether you’re prepping a quick lunch or hunting for the perfect BBQ side, this salad bursts with color, taste, and wholesome goodness, making it a summer staple you’ll turn to time and again.
Ingredients You’ll Need
The secret to a show-stopping Cucumber Tomato Salad Recipe is starting with the freshest, brightest ingredients. Each one brings its own magic — from juicy bites and bold pops of flavor to the crisp textures and bursts of herbal fragrance that make every forkful a celebration.
- Tomatoes: Use 2 cups cherry or grape tomatoes, halved — their sweetness and juiciness star in every bite.
- Cucumber: 1 large cucumber, sliced into half-moons — offers a cool crunch and beautiful green color.
- Red Onion: 1/4, thinly sliced — adds a zingy sharpness and vibrant purple hue.
- Olive Oil: 2 tablespoons — good quality oil is the foundation for a delicious dressing.
- Red Wine Vinegar or Lemon Juice: 1 tablespoon — choose either for that signature tangy lift.
- Dried Oregano: 1 teaspoon — brings traditional Mediterranean flavor in a flash.
- Salt and Black Pepper: To taste — a pinch of each highlights all the fresh flavors.
- Chopped Fresh Parsley or Basil (optional): 2 tablespoons — fresh herbs provide a final flourish of vibrancy and aroma.
- Crumbled Feta Cheese (optional): 1/4 cup — the creamy, salty finish that takes this salad over the top.
How to Make Cucumber Tomato Salad Recipe
Step 1: Prep the Veggies
Start by giving your vegetables a rinse under cold water. Slice the cherry or grape tomatoes in half, cut the cucumber into half-moons, and thinly slice the red onion. There’s something deeply satisfying about seeing all those colors come together in a big mixing bowl — you’ll already feel excited for the first bite.
Step 2: Mix the Dressing
In a small bowl or a handy jar with a lid, combine the olive oil, red wine vinegar or lemon juice, dried oregano, salt, and black pepper. Whisk or shake it all together, letting the oil and acid meld and the herbs infuse the mixture. This quick dressing is what makes your Cucumber Tomato Salad Recipe truly sing.
Step 3: Combine and Toss
Pour the dressing over your chopped vegetables, and toss gently (but thoroughly) until every piece is well coated. If you’re using fresh herbs and feta, sprinkle them on top and lightly mix again. The combination of creamy feta, briny herbs, and zesty veggies is instantly irresistible.
Step 4: Chill and Serve
Pop the bowl in the fridge for 15 to 20 minutes before serving, if you can wait! Chilling gives the flavors time to mingle and develop, resulting in a Cucumber Tomato Salad Recipe that tastes even more refreshing.
How to Serve Cucumber Tomato Salad Recipe
Garnishes
Amp up the salad’s visual appeal by finishing with a scatter of extra herbs or a pinch of freshly cracked black pepper. A last-minute crumble of feta or even a few toasted pine nuts can give it extra flair and make it look restaurant-worthy. Don’t forget a wedge of lemon on the side for those who like a little extra zing.
Side Dishes
This Cucumber Tomato Salad Recipe is gloriously versatile on the table. Serve it alongside grilled chicken or fish, tuck it next to a loaf of crusty bread, or pair it with classic Mediterranean mains like lamb kebabs, falafel, or baked eggplant dishes.
Creative Ways to Present
Elevate your presentation by layering the salad in a glass bowl to showcase the beautiful colors, or serve it in individual jars for picnics and potlucks. For an elegant touch, pile it over a bed of arugula or toss in chopped avocado or olives for a richer, heartier salad.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your Cucumber Tomato Salad Recipe into an airtight container and refrigerate. For the freshest flavor and crunch, it’s best enjoyed within 2 days, although a little marinating can deepen the flavors.
Freezing
Freezing is not recommended for this salad — the water-rich veggies like cucumber and tomato lose their appealing texture once thawed, becoming soggy instead of crisp and refreshing.
Reheating
No reheating required! This is a purely cold, no-cook recipe, and it’s meant to be enjoyed straight from the fridge or at room temperature.
FAQs
Can I make the Cucumber Tomato Salad Recipe ahead of time?
Yes! You can easily assemble the salad a few hours in advance. Just keep the dressing separate and toss everything together right before serving to maintain maximum crunchiness.
What are the best tomatoes for this salad?
Cherry or grape tomatoes are top picks thanks to their sweetness and firm texture, but feel free to use heirloom or vine tomatoes if that’s what you have on hand — just be sure to chop them into bite-sized pieces.
How can I make this Cucumber Tomato Salad Recipe dairy-free?
Simply skip the feta or substitute with a plant-based cheese for a completely dairy-free (and still delicious) salad.
What other add-ins work well in this salad?
For extra texture and flavor, toss in sliced olives, diced avocado, or canned chickpeas. Fresh mint is another herb that adds a wonderful burst of freshness.
Can I use a different vinegar in the dressing?
Absolutely! Apple cider vinegar or even white balsamic vinegar work beautifully if that’s what you have in your pantry. Each will add its own unique twist to the classic Cucumber Tomato Salad Recipe.
Final Thoughts
There’s nothing like the bright, simple pleasure of gathering around a table to share a Cucumber Tomato Salad Recipe. Whether you’re feeding your family on a busy weeknight or filling the picnic basket for an outdoor feast, this salad brings everyone together with its burst of color and flavor. Give it a try, and let every bite remind you that delicious doesn’t have to be complicated!
Print
Cucumber Tomato Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This refreshing Cucumber Tomato Salad recipe is a perfect blend of juicy tomatoes, crisp cucumbers, and zesty red onions tossed in a flavorful dressing. It’s a light and vibrant dish that’s ideal for summer gatherings or as a healthy side dish any time of the year.
Ingredients
Salad:
- 2 cups cherry or grape tomatoes, halved
- 1 large cucumber, sliced into half-moons
- 1/4 red onion, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or basil (optional)
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Combine Vegetables: In a large bowl, mix together tomatoes, cucumber, and red onion.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, oregano, salt, and pepper.
- Toss Salad: Pour the dressing over the vegetables and gently toss to coat.
- Final Touches: Add fresh herbs and feta cheese if desired. Chill for 15–20 minutes before serving.
- Serve: Enjoy this salad cold or at room temperature.
Notes
- This salad is versatile; feel free to add avocado, chickpeas, or olives for extra flavor.
- Best consumed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
