A fresh and Easy Cucumber Tomato Salad! Crisp cucumber, bright cherry tomatoes and crumbled feta cheese combined with a homemade vinaigrette, this flavorful salad proves that simple doesn’t mean boring.
This Cucumber Tomato Salad is one of the easiest recipes on the blog, there’s not much to it – but that’s the beauty of it, the simplicity. Requiring only a handful of fresh ingredients, this salad packs a punch in the flavor department and proves that you don’t need a lot of bells and whistles to steal the show!
This is the perfect summer salad – crunchy cucumber, bright red, juicy cherry tomatoes and tangy feta cheese blended together with marinated onions and a homemade vinaigrette that pulls everything together and creates the perfect balance of flavor! This salad is truly more than the sum of its parts.
The simpler, the better!
I truly believe that some of the best culinary delights are when you use simple ingredients and enhance their star qualities, let their true flavor and colours shine through without overpowering them. This cucumber tomato salad does just that and may become your new favourite side salad – it’s that good.
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive Oil – I used extra virgin.
- Vinegar – White wine vinegar.
- Salt & Pepper – To taste.
- Onion – Medium white onion, sliced.
- Cucumber – Large english cucumber, chopped.
- Tomatoes – I used cherry tomatoes, halved.
- Cheese – I find feta cheese works best with this salad, crumbled.
- Oregano – Fresh oregano, chopped.
How to make cucumber tomato salad
- Marinate Onion – Add the olive oil, vinegar, salt, pepper, and onion to a large salad bowl. Give the ingredients a quick mix, then let the onion marinate for 10-15 minutes.
- Combine Ingredients & Toss – Add the rest of the ingredients to the bowl and toss everything well to coat in the dressing.
Why Marinate the onion?
Marinating the onion in the vinegar will help dilute the flavor so the onion doesn’t overpower the whole dish. This will help the onion absorb the dressing so that it doesn’t have such a pungent onion taste.
What else can I add to my salad?
This is really meant to be a simple, quick and easy salad but if you want to enhance it feel free to add whatever ingredients you see fit! Here are some other options I enjoy in this salad:
- Alfalfa Sprouts
- Sunflower or Pumpkin Seeds
- Green Onion
- Kale, Microgreens, Arugula or Mixed Greens
- Fresh Basil
- Mozzarella or Bocconcini Cheese
- Pea Shoots
- Lemon Juice
- Black or Kalamata Olives
- Goat Cheese
- Thinly Sliced Carrot
Again, this cucumber tomato salad is meant to be simple – but you can really amplify a salad, I disagree with anyone who says they are boring!
Serve it up!
This is the perfect summer side for a backyard BBQ, potluck or picnic! It can be eaten as a quick and healthy lunch or snack or served alongside a nice juicy steak – yum! With salads like this, you’re bound to start eating your veggies more often than not!
Storing leftover cucumber tomato salad
This salad does tend to get soggy, as most salads do. Store leftovers in the fridge, sealed in an airtight container for 3-5 days. If you want it to stay a little more “crisp” longer, you can try storing the veggies and dressing separately and toss when needed.
Did you like this fresh salad recipe? Try these!
- Mushroom Arugula Warm Salad
- Kale and Quinoa Salad with Lemon Vinaigrette
- Tomato Basil Salad
- Summer Salad with Herbed Ricotta
- Broccoli Salad
- Chickpea Salad
- Greek Chicken Pasta
- Cobb Salad
- Easy Panzanella Salad
- Tuna Quinoa
- Cowboy Pasta Salad
- Avocado Tomato Salad
- Easy Coleslaw
- Mediterranean Chicken Salad
Craving More? Follow Along:
Cucumber Tomato Salad
- 2 tablespoon olive oil extra virgin
- 2 tablespoon white wine vinegar
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 medium onion sliced
- 1 large english cucumber chopped
- 2 cups cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1 tablespoon fresh oregano chopped
- Marinate Onion: Add the olive oil, vinegar, salt, pepper, and onion to a large salad bowl. Give the ingredients a quick mix, then let the onion marinate for 10-15 minutes.
- Combine Ingredients & Toss: Add the rest of the ingredients to the bowl and toss everything well to coat in the dressing.
Tips & Notes:
- Store leftovers in the fridge, sealed in an airtight container for 3-5 days.
- If you want it to stay a little more “crisp” longer, you can try storing the veggies and dressing separately and toss when needed.