If you crave something fresh, vibrant, and delightfully easy for any meal, this Cucumber Tomato Salad Recipe is about to become your go-to dish. Loaded with juicy cherry tomatoes, crisp cucumber, and a hint of tang from red onion all tossed in a Mediterranean-inspired dressing, it’s the perfect showcase for summer produce. The simplicity belies just how full of flavor this salad is, and it’s as ideal for a sunny lunch as it is for a backyard barbecue. When you’re searching for that crowd-pleasing, utterly delicious side, this Cucumber Tomato Salad Recipe hits all the right notes—quick to assemble, beautiful on the table, and always a hit!
Ingredients You’ll Need
This Cucumber Tomato Salad Recipe celebrates the power of a handful of honest, colorful, and super-fresh ingredients. Each element plays a crucial role: juicy tomatoes, crunchy cucumbers, and savory feta create a medley that’s hard to resist. Here’s how every ingredient brings its own bit of magic to the bowl:
- Cherry tomatoes: These are naturally sweet and juicy, adding a burst of color and flavor with every bite. Aim for ripe ones for the best taste.
- Cucumbers: Crisp and refreshing, they lend an unbeatable crunch and mild flavor that’s the backbone of this salad.
- Red onion: Sliced thin, it gives a gentle zing and beautiful color contrast, but you can soak in cold water to mellow its bite if desired.
- Extra virgin olive oil: The rich, peppery base of the dressing—choose a quality oil for the best mouthfeel and taste.
- Red wine vinegar: Bright and vibrant, it brings the acidity needed to balance the sweetness of the veggies.
- Dried oregano: Just a teaspoon, but it gives a distinctive, earthy note that makes the salad sing.
- Salt: Essential for drawing out the flavors and moisture from the vegetables.
- Black pepper: Adds a subtle, savory warmth—freshly ground is always nicest!
- Fresh parsley: Sprinkle on for a hit of freshness, herbaceous aroma, and eye-catching green flecks.
- Crumbled feta cheese (optional): Creamy and tangy, this adds a classic Mediterranean finish, though you can easily leave it out if you prefer a vegan version.
How to Make Cucumber Tomato Salad Recipe
Step 1: Prep the Vegetables
Start by halving your cherry tomatoes, slicing cucumbers into half-moons, and thinly slicing red onion. Using fresh, ripe vegetables is key—they’ll make your salad not only look appealing but truly taste like summer in a bowl. Investing a couple of minutes in prepping these well ensures every forkful is the perfect blend of crunch and juiciness.
Step 2: Mix the Salad Base
Grab a large mixing bowl and gently combine the cherry tomatoes, sliced cucumbers, and red onion. This is where all the textures collide! Tossing them now (before adding dressing) helps distribute everything evenly and keeps delicate tomato skins intact.
Step 3: Whisk Up the Dressing
In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. A good shake or whisk ensures the oil and vinegar blend into a tangy vinaigrette, nicely spiced and ready to complement your veggies. Don’t skip the oregano—it’s this touch that tilts the flavor to pure Mediterranean bliss.
Step 4: Combine and Toss
Pour your freshly whisked dressing over the bowl of veggies. Using salad servers or two large spoons, gently toss everything together to ensure the dressing fully coats every piece. Go easy so you don’t squish the tomatoes but mix long enough that all the flavors start to mingle.
Step 5: Finish with Feta and Parsley
Right before serving, sprinkle the chopped fresh parsley and crumbled feta (if using) over the top. Give the salad one last gentle toss, or simply leave the toppings as-is for a beautiful, rustic presentation. Now’s the moment to taste and tweak the seasoning if needed.
How to Serve Cucumber Tomato Salad Recipe
Garnishes
A handful of fresh parsley or extra crumbled feta makes this Cucumber Tomato Salad Recipe super inviting. For an extra Mediterranean flourish, try a few sliced Kalamata olives or a pinch of flaky sea salt on top. Even a drizzle of peppery olive oil just before serving can take the flavors up a notch.
Side Dishes
This salad is endlessly versatile—serve alongside grilled chicken, flaky fish, or your favorite veggie burgers. It pairs especially well with herby quinoa, pita bread, or a light soup for a classic lunch. On a hot day, it’s refreshing with nothing more than a slab of fresh sourdough.
Creative Ways to Present
If you’re feeling fancy, layer the ingredients in a glass trifle bowl or serve on a platter for a colorful centerpiece. For picnics, pack the veggies and dressing separately, tossing just before you eat. You can even use this salad as a topping for bruschetta, or spooned over a bed of leafy greens for an elevated lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cucumber Tomato Salad Recipe, store it in an airtight container in the fridge. It’s best enjoyed within 24 hours, as the acids from the dressing can make the vegetables release extra liquid and soften over time. If planning ahead, keep dressing and veggies separate until you’re ready to serve.
Freezing
Freezing isn’t ideal for this salad—the fresh texture of tomatoes and cucumbers doesn’t hold up well after thawing. You’ll end up with a watery, mushy mix that loses the whole point of this crisp, refreshing dish. For the best results, make fresh instead of freezing.
Reheating
No need to reheat, as this salad is meant to be served cold or at room temperature. If the salad has been chilled in the fridge, let it sit on the counter for about 10 minutes before enjoying so the flavors can come alive again. This way, everything tastes bright and freshly tossed.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Just chop them into bite-sized pieces. Roma or heirloom tomatoes work wonderfully, but try to remove some of the seeds for a less watery salad. The key is to pick juicy, flavorful tomatoes for the best Cucumber Tomato Salad Recipe.
What can I substitute for red wine vinegar?
If you’re out of red wine vinegar, a good-quality white wine vinegar or even fresh lemon juice steps in beautifully. Both add the tangy brightness you want for this Cucumber Tomato Salad Recipe, so use whatever you have on hand.
How do I mellow the flavor of red onion?
To take the edge off red onion, soak the thin slices in ice-cold water for 10 minutes, then drain well. This softens the sharpness while keeping that lovely color and crunch. It’s a great way to make the Cucumber Tomato Salad Recipe even more crowd-pleasing!
Is this salad suitable for vegan and gluten-free diets?
It sure is! Simply skip the feta cheese for a vegan version. All the core ingredients in the Cucumber Tomato Salad Recipe are naturally gluten-free, making it a fantastic choice for almost any gathering or dietary need.
Can I add protein to make it a main dish?
Definitely. Add cooked chickpeas, grilled chicken, or some seared shrimp to turn this Cucumber Tomato Salad Recipe into a more substantial meal. It’s also delicious with cooked quinoa or lentils for extra fiber and staying power.
Final Thoughts
There’s something undeniably special about sharing a bowl of this Cucumber Tomato Salad Recipe—fresh, easy, and so satisfying. If you haven’t tried making it at home yet, this is your sign! Grab those ripe veggies and give it a whirl; you’ll quickly discover why it’s a staple worth coming back to, in every season.
Print
Cucumber Tomato Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing and colorful Cucumber Tomato Salad is a perfect side dish for any meal, especially during the hot summer months. The combination of juicy cherry tomatoes, crisp cucumbers, and tangy red onion dressed in a flavorful vinaigrette is sure to be a hit at your next gathering.
Ingredients
Vegetables:
- 2 cups cherry tomatoes, halved
- 2 medium cucumbers, sliced into half-moons
- ½ small red onion, thinly sliced
Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup fresh parsley, chopped
- ½ cup crumbled feta cheese (optional)
Instructions
- Combine Vegetables: In a large bowl, combine cherry tomatoes, cucumbers, and red onion.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
- Toss with Dressing: Pour the dressing over the vegetables and toss gently to coat.
- Add Garnish: Sprinkle with parsley and feta cheese (if using) before serving.
Notes
- For extra flavor, let the salad sit for 15–20 minutes before serving so the vegetables can absorb the dressing.
- You can also add sliced olives for a Mediterranean twist.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
