Cucumber Tomato Salad

This Cucumber Tomato Salad bursts with flavor from the very first bite. Fresh cucumbers, juicy tomatoes, and crispy red onions, topped with feta cheese and a drizzle of red wine vinegar vinaigrette combine for a light, refreshing salad. 

This simple recipe uses fresh, seasonal vegetables making it a healthy, go-to option for lunch or a quick weeknight dinner. It’s so easy to make, you’ll be adding this one to your rotation of favorite summer salad recipes. 

For more light, refreshing meal ideas, try this creamy cucumber salad or strawberry spinach salad next.

Ingredients

• English Cucumber: This seedless cucumber is a bit sweeter than other cucumbers. It also has a thinner skin so you can skip the peel so that it lends a nice color to the salad.
• Tomato: Go for grape or cherry tomatoes. You can add them whole or cut them in half. 
• Red Onion: Red onions are perfect for eating raw in salads. The slightly zesty flavor perfectly complements the sweetness of the tomatoes and cucumbers. 
• Fresh Parsley: Flat leaf or Italian parsley has a stronger flavor than curly leaf parsley and is more often used in salads for its peppery taste. 
• Feta Cheese: Go for the crumbled feta in the deli section. You can also get block feta which crumbles easily. If you aren't a fan of feta cheese you can try cotija or queso fresco for a milder flavor.
• Olive Oil: Extra virgin olive oil is the best option for making salad dressings. 
• Red Wine Vinegar: The tangy flavor of red wine vinegar pairs really well with the richness of extra virgin olive oil. 
• Fresh Garlic: If you prefer not to mince the garlic yourself, pick up a jar of minced garlic in the produce section of the grocery store. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variation

• Make it Greek: Add sliced green bell peppers, oregano, capers, and kalamata olives to the mix of vegetables.
• Dairy Free: Leave out the feta cheese to make this salad dairy free or swap it for a dairy-free version.
• Add Pasta or Grain: For a heartier version of this salad, add any cooked short pasta or grain such as quinoa, farro, or barley.

How to Make Cucumber Tomato Salad

Here are the simple steps for this cucumber and tomato salad.

1. Step 1: Make the dressing. To a small bowl or jar, add the olive oil, red wine vinegar, minced garlic and seasonings. Whisk or shake well and set aside.

2. Step 2: Assemble the salad. Add the cucumber salad ingredients to a large bowl.

3. Step 3: Finish the salad. Toss the salad with the dressing and chill before serving.

Storage

• Storing: Store any leftover salad in an airtight container in the refrigerator for up to three days. The salad may become more watery and the vegetables less crisp the longer it sits. I do not recommend freezing this recipe, as the leftovers don’t freeze well. 
• Make Ahead: You can make the dressing and chop the vegetables up to 24 hours ahead of time. Assemble all the ingredients once you’re ready to serve the salad.

Serving Suggestions

Make this recipe for tomato cucumber salad for lunch with the girls. It also makes a light, refreshing dinner. You could even bring it to a barbecue. This simple salad makes a great side dish for just about any meal.

• Serve it  with creamy tortellini soup for soup and salad night. This would also be a really fun meal to serve for lunch with friends. 
• Make a heartier meal by serving these easy skillet chicken thighs with the cucumber and tomato salad. A perfect meal for a spring or summer dinner al fresco. 
• Soup and sandwiches are a great option for lunch or a light dinner. Ham and cheese roll ups or ham and cheese sliders would pair well.

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