Cucumber Tomato Salad recipe with crisp cucumbers, juicy tomatoes, red onion, feta cheese, fresh herbs, and zesty vinaigrette. This summer salad is easy, budget-friendly, and cools you down on warm days.
Cucumber and tomato salad is an essential summer side that will complement BBQ picnic main dishes or everyday meals. Simply chop fresh produce, whisk together pantry staples for the dressing, and chill. It’s just as easy as my Creamy Cucumber Salad! Serve as a side dish for Greek Lemon Chicken Thighs, Kofta Kabobs, Garlic Butter Grilled Salmon, Broiled Salmon, Easy Baked Chicken Thighs, or Simple Baked Chicken Legs.
CUCUMBER TOMATO SALAD RECIPE INGREDIENTS
- red onion
- feta cheese
- fresh basil and dill
- extra-virgin olive oil
- lemon juice
- fresh garlic
- salt and pepper
HOW TO MAKE CUCUMBER AND TOMATO SALAD
- Combine produce in a mixing bowl.
- Whisk together vinaigrette ingredients until well-combined.
- To serve immediately, drizzle vinaigrette over the salad. Gently toss to combine. To serve later, cover and refrigerate salad and dressing separately.
- Store cucumber salad in an airtight container up to 3 days in the refrigerator.
WHAT ARE THE BEST CUCUMBERS AND TOMATOES FOR THIS SALAD?
You can use just about any variety of cucumbers or tomatoes. As long as the produce is fresh, ripe, and tastes delicious, you’re good to go. You may want to remove the seeds from either, depending on your preference.
DO I HAVE TO PEEL CUCUMBERS FOR CUCUMBER SALAD?
This is all personal preference. I personally like to taste the cucumber without peeling first to see if I enjoy the texture and flavor enough to leave it on. I actually want the extra nutrition from the peel … and less tasks ????
THE BEST CUCUMBER SALAD DRESSING
The main ingredients of a good cucumber tomato salad dressing are: fat, acid, seasoning, and salt. I like to use extra-virgin olive oil for the fat, but feel free to substitute. Lemon juice or any kind of vinegar are pretty common acidic ingredients. I went with fresh basil and parsley for the seasoning, but you can experiment, dried or fresh! Then there’s salt. I always recommend kosher salt or sea salt. Want a creamy version? Grab my Creamy Cucumber Salad recipe!
Cucumber Tomato Salad is the perfect side to this Garlic Butter Grilled Salmon.
- chef’s knife and cutting board
- mixing bowls
- wire whisk
- serving platter or plate
Cucumber Tomato Salad
Yield: 6 1/2-cup servings
- 1 Cucumber (1/2 lb.), coarsely chopped
- 1 Tomato (1/2 lb.), coarsely chopped
- 1/4 Red Onion, thinly sliced
- 1/4 cup Feta Cheese, crumbled
- 1/4 cup Fresh Basil, or Fresh Parsley
- 1 Tbsp Fresh Dill
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Lemon, zested and juiced
- 1 Garlic Clove, finely grated
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Combine CUCUMBER, TOMATO, RED ONION, FETA CHEESE, BASIL, and DILL in a mixing bowl. Cover and refrigerate.
Whisk together OLIVE OIL, LEMON JUICE, GARLIC, SALT, PEPPER, and LEMON ZEST until well-combined. Cover and refrigerate.
To serve, drizzle vinaigrette over the salad. Gently toss to combine and serve immediately.
Store cucumber salad in an airtight container up to 3 days in the refrigerator.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.