When the weather heats up, this cucumber tomato salad is exactly what you want on the table. Crisp cucumbers, juicy cherry tomatoes, and creamy feta come together with a simple lemon dressing for a refreshing, no-cook side. It takes about 15 minutes to put together and pairs with just about any summer meal. Best of all, it lets fresh, in-season produce do all the work.
Why you’ll love this recipe
This salad is fast, fresh, and requires no cooking at all, which is a relief on a hot day. You chop, whisk, and toss, and a bright side dish is ready in minutes.
It is also endlessly flexible and crowd-friendly. The salad comes together from simple ingredients, scales up easily for a gathering, and pairs with everything from grilled chicken to a sandwich lunch. It is the kind of recipe you will make on repeat all summer.
Ingredients you’ll need
You only need a handful of fresh, accessible ingredients to make this work.
- 2 medium cucumbers, sliced or chopped
- 2 cups cherry tomatoes, halved
- 0.5 small red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Optional: a pinch of dried oregano or a handful of fresh mint
Choose firm cucumbers and ripe, fragrant tomatoes for the best texture and flavor. Block feta packed in brine has a creamier texture than pre-crumbled, so crumble it yourself if you can.
How to make cucumber tomato salad
Follow these steps for a crisp, refreshing salad.
- Slice the cucumbers and halve the cherry tomatoes, then add them to a large bowl.
- Thinly slice the red onion and add it to the bowl with the parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently to coat.
- Add the crumbled feta and the optional oregano or mint, then toss once more, lightly so the feta stays in pieces.
- Taste, adjust the salt and pepper, and serve right away or chilled.
Tips for the best salad
A few small choices make a big difference. If your cucumbers are very seedy or watery, scoop out the seeds before slicing to keep the salad from getting soggy. Salting the cucumbers lightly and letting them drain for a few minutes also helps.
Soaking the sliced red onion in cold water for about 10 minutes softens its sharp bite if you find raw onion too strong. For the freshest result, dress the salad close to serving time rather than far in advance.
Easy swaps and variations
This recipe adapts to your taste and what is in season. Swap the feta for fresh mozzarella or goat cheese, or leave it out for a dairy-free, vegan version. Use whatever tomatoes look best, such as halved heirlooms or grape tomatoes.
Add more vegetables like bell pepper, avocado, or olives for a heartier salad. Stir in a scoop of cooked chickpeas or white beans to turn it into a light main. A splash of red wine vinegar in place of some lemon juice gives it a more Mediterranean flavor.
A little nutrition context
This salad is a refreshing way to enjoy fresh summer produce. According to the USDA, cucumbers have a high water content and tomatoes provide vitamin C. Harvard’s nutrition experts note that water-rich vegetables can contribute to hydration as part of a balanced diet.
Building a side around cucumbers, tomatoes, and a little olive oil is an easy way to add more vegetables to the table. The feta and olive oil add flavor and make the salad more satisfying.
Serving suggestions
This cucumber tomato salad is a versatile partner for warm-weather meals. Serve it alongside grilled chicken, fish, or burgers, where its cool crunch balances richer mains. It also fits right into a Mediterranean spread with hummus, pita, and olives, or a simple lunch with crusty bread. It travels well to picnics and potlucks, making it an easy dish to bring along.
