Go Back

Cucumber Tomato Salad

A refreshing cucumber tomato salad made with fresh veggies, olive oil, and herbs — the perfect light side dish for summer meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cups cherry or grape tomatoes halved (or Roma tomatoes, chopped)
  • 1 large cucumber sliced thin or diced
  • ¼ cup red onion thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • Salt & black pepper to taste
  • Fresh herbs parsley, dill, or basil, chopped
  • Optional add-ins: feta cheese avocado, olives, garlic powder

Method
 

  1. Wash and slice cucumbers, halve the tomatoes, and thinly slice the red onion.
  2. Place all veggies in a large salad bowl.
  3. In a small bowl, whisk olive oil, vinegar (or lemon juice), salt, and pepper.
  4. Pour dressing over the salad and toss gently.
  5. Sprinkle with fresh herbs.
  6. Chill for 10–15 minutes before serving for best flavor.

Notes

  • Add crumbled feta or mozzarella pearls for creaminess.
  • Toss in chickpeas or grilled chicken to make it a main meal.
  • Use English or Persian cucumbers for a less watery salad