Cucumber Tomato Salad

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Total Time: 15 minutes (plus optional 30-minute chill)

• Course: Side Dish, Salad, Appetizer

• Cuisine: Mediterranean-Inspired

• Diet: Vegetarian, Gluten-Free

• Skill Level: Easy – Requires only chopping and whisking. Perfect for beginners.

• Recipe Yield: Serves 4-6 as a side

• Keywords: Cucumber Tomato Salad, Summer Salad, Easy Side Dish, Mediterranean Salad, Healthy Salad, No-Cook Recipe, Feta Salad, Picnic Salad

---

Ingredients

For the Salad:

• 1 ½ lbs (about 4-5 medium) ripe tomatoes* (see Chef’s Note)

• 1 large English (hothouse) cucumber, or 3-4 Persian cucumbers

• ½ medium red onion

• ⅓ cup pitted Kalamata olives, halved (optional)

• ¾ cup (about 4 oz / 115g) crumbled feta cheese

• ¼ cup fresh parsley, finely chopped

• 2 tablespoons fresh dill, finely chopped (optional but recommended)

For the Herb Vinaigrette:

• ¼ cup extra-virgin olive oil (a good quality one)

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 small clove garlic, minced or grated

• 1 teaspoon dried oregano

• ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon sugar or honey (optional, to balance acidity)

---

Equipment Needed

• Sharp chef’s knife and cutting board

• Large mixing bowl

• Small mixing bowl or jar with lid

• Whisk

• Measuring cups and spoons

• Colander (optional, for salting cucumbers)

---

Step-by-Step Instructions

1. Prepare the Vegetables.

Wash all produce thoroughly. The goal is bite-sized, rustic pieces.

• For the Tomatoes: Core and chop them into 1-inch chunks. If using cherry or grape tomatoes, simply halve them. Place them in your large serving bowl.

• For the Cucumber: If using an English cucumber, you can leave the thin skin on for color and nutrients. Slice it in half lengthwise, then slice into ¼-inch thick half-moons. If using standard cucumbers with thick, waxy skin, peel them first. For Persian cucumbers, simply slice into ¼-inch rounds. Add to the bowl with the tomatoes.

• For the Red Onion: Slice it thinly. For a milder flavor, you can soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry. Scatter over the tomatoes and cucumbers.

• Add the halved Kalamata olives (if using) to the bowl.

2. Make the Herb Vinaigrette.

In your small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, pepper, and sugar/honey (if using).

Whisk vigorously until the dressing is fully emulsified and slightly creamy, or seal the jar and shake for 30 seconds. Taste and adjust seasoning—it should be tangy, herby, and well-balanced.

3. Assemble and Dress the Salad.

Just before serving, pour about three-quarters of the dressing over the vegetables in the large bowl. Using large, gentle salad servers or tongs, toss to coat everything evenly. The goal is to dress the salad without crushing the tender tomatoes.

Add the crumbled feta cheese and most of the chopped fresh parsley and dill. Gently toss once or twice more to incorporate.

4. Finish and Serve.

Drizzle the remaining dressing over the top. Garnish with the final sprinkle of fresh herbs. Serve immediately for the crispiest texture.

For Best Flavor (Optional): Let the dressed salad sit at room temperature for 15-20 minutes before serving. This allows the flavors to meld beautifully. For a colder salad, you can refrigerate it for up to 30 minutes, but bring it back towards room temperature for serving.

---

Chef’s Notes & Variations

• Tomato Choice is Key: Use the ripest, in-season tomatoes you can find. Heirloom varieties add incredible color and flavor. In winter, cherry or grape tomatoes are your most reliable bet for sweetness.

• The Crisp Cucumber Trick (Optional): For an extra-crisp cucumber, slice it first, then place the slices in a colander. Toss with ½ teaspoon of kosher salt and let sit for 15 minutes. Rinse and pat very dry before adding to the salad. This draws out excess water, preventing a watery salad.

• Make It Hearty (Main Course): Add 1 can (15 oz) of rinsed chickpeas or 2 cups of cooked farro, quinoa, or orzo pasta.

• Herb Swaps: Don’t have dill? Use all parsley, or add fresh basil, mint, or chives.

• Vegan/Dairy-Free: Simply omit the feta cheese or use a vegan feta alternative. The salad is still fantastic without it.

• Add-Ins: Get creative! Sliced bell pepper, avocado (add right before serving), pepperoncini, or a drained can of tuna or chickpeas can all be wonderful additions.

• Storage: This salad is best enjoyed the day it’s made. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. The vegetables will soften and release more liquid, so it’s best to drain off any excess water before enjoying again.

---

Nutritional Information

(Approximate values per serving, based on 6 side-dish servings.)

Nutrition Disclaimer: Nutritional information is an estimate and will vary based on the specific ingredients used (e.g., amount of feta, type of tomato). This salad is an excellent source of Vitamin C, Vitamin K, and lycopene.