If you’re looking for a vibrant, refreshing dish that perfectly captures the essence of summer, this Cucumber and Tomato Salad Recipe is an absolute must-try. It’s a celebration of crisp cucumbers, sweet cherry tomatoes, and zesty red onion, all brought together with a simple yet flavorful dressing of olive oil, red wine vinegar, and oregano. Whether you’re making it as a light lunch, a colorful side dish, or part of a Mediterranean-inspired feast, this salad bursts with fresh flavors and satisfying textures that will brighten any meal.
Ingredients You’ll Need
The charm of this Cucumber and Tomato Salad Recipe lies in its simplicity. Each ingredient plays a crucial role, from the juicy, sweet tomatoes adding vibrant color to the cool, crunchy cucumbers that provide a refreshing bite. The red onion adds a subtle sharpness, while the olive oil and red wine vinegar dressing ties it all together with a splendid tang.
- 2 cups cherry tomatoes (halved): Choose ripe, firm tomatoes for a sweet burst in every bite.
- 1 large cucumber (sliced or chopped): English or Persian cucumbers work best for crispness and fewer seeds.
- ¼ red onion (thinly sliced): Adds a delicate sharpness to balance the sweetness.
- 2 tablespoons olive oil: Use extra virgin olive oil for a rich, fruity flavor.
- 1 tablespoon red wine vinegar: Gives the salad its signature tangy kick.
- 1 teaspoon dried oregano: Brings a classic Mediterranean herbal note.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a gentle hint of warmth.
- 2 tablespoons chopped fresh parsley (optional): For a fresh, green finish and a burst of color.
- ¼ cup crumbled feta cheese (optional): Introduces a creamy, salty element that pairs beautifully with the vegetables.
How to Make Cucumber and Tomato Salad Recipe
Step 1: Prepare Your Vegetables
Start by halving the cherry tomatoes to release their juicy sweetness and slicing the cucumber into bite-sized pieces. Thinly slice the red onion so it adds just the right amount of zing without overpowering the salad. Combining these fresh ingredients into a large bowl sets the stage for the flavor magic.
Step 2: Whisk Together the Dressing
In a small bowl, whisk olive oil, red wine vinegar, dried oregano, salt, and black pepper until fully emulsified. This simple dressing strikes the perfect balance, highlighting the vegetables while adding herbal depth and a touch of acidity.
Step 3: Toss and Marinate
Pour the dressing over the vegetables and toss gently to coat each piece evenly. Letting the salad rest for 10 to 15 minutes allows the flavors to mingle beautifully, transforming it from a simple salad to a harmonious medley of tastes.
Step 4: Garnish and Serve
Top the salad with freshly chopped parsley and crumbled feta cheese, if using. These additions add layers of freshness and creaminess that elevate the dish to a whole new level. Serve chilled or at room temperature for the best flavor experience.
How to Serve Cucumber and Tomato Salad Recipe
Garnishes
A sprinkle of fresh parsley is perfect for adding a pop of green that livens up the salad visually and flavor-wise. Crumbled feta cheese introduces a creamy, tangy contrast that complements the crisp vegetables wonderfully. For a Mediterranean twist, try adding kalamata olives or a squeeze of fresh lemon juice.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even hearty grains like quinoa or couscous. It’s a wonderful companion to any summer barbecue or picnic, providing a light, refreshing contrast to richer dishes. You can also serve it alongside crusty bread for a simple, satisfying lunch.
Creative Ways to Present
For an attractive presentation, consider serving the salad in clear glass bowls to show off the bright colors. Layering the ingredients in a mason jar can turn this salad into a portable meal. Or pop it onto large lettuce leaves for crunchy salad wraps that are both fun and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad stays fresh and flavorful for up to two days. Keep the salad chilled and toss it lightly before serving to redistribute the dressing and freshen up the flavors.
Freezing
This Cucumber and Tomato Salad Recipe is best enjoyed fresh. Freezing is not recommended as cucumbers and tomatoes tend to become mushy and lose their texture upon thawing. For the best experience, make only as much as you plan to eat within a couple of days.
Reheating
Since this is a no-cook, fresh salad, reheating is not necessary. Serve it chilled or at room temperature to enjoy the crisp textures and bright flavors at their best.
FAQs
Can I use regular cucumbers instead of English or Persian cucumbers?
Yes, but keep in mind that regular cucumbers often have more seeds and a slightly different texture. Removing the seeds can help maintain the crispness and avoid excess moisture in your salad.
Is this salad suitable for a vegan diet?
Absolutely! Just omit the feta cheese or substitute it with a vegan cheese alternative, and the salad remains fresh, flavorful, and plant-based.
Can I add other vegetables to this Cucumber and Tomato Salad Recipe?
Definitely! Feel free to experiment with bell peppers, radishes, or even avocado for added texture and flavor. Just keep the dressing the same to maintain that signature Mediterranean taste.
How long should the salad marinate for best flavor?
Allowing the salad to rest for at least 10 to 15 minutes helps the dressing soak into the veggies and marry the flavors. However, it can be served immediately if you’re in a hurry.
Can I make this salad gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe and tasty choice for anyone avoiding gluten.
Final Thoughts
There’s something truly special about the simple freshness of this Cucumber and Tomato Salad Recipe. It’s a delightful way to brighten your meals with minimal effort and maximum flavor. Give it a try, and I promise it will become one of your go-to salads for easy entertaining, quick lunches, or whenever you crave a taste of summer.
Print
Cucumber and Tomato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
This refreshing Cucumber and Tomato Salad is a simple, vibrant Mediterranean dish perfect for warm days and easy meals. Combining juicy cherry tomatoes, crisp cucumbers, and tangy red onions with a light olive oil and red wine vinegar dressing, it offers a burst of fresh flavors. Optional additions like feta cheese and fresh parsley enhance its taste and presentation, making it a delicious and healthy side dish or light meal.
Ingredients
Vegetables
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced or chopped
- ¼ red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- 2 tablespoons chopped fresh parsley
- ¼ cup crumbled feta cheese
Instructions
- Prepare Vegetables: In a large bowl, combine the halved cherry tomatoes, sliced or chopped cucumber, and thinly sliced red onion to create the fresh base of the salad.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well blended to form a flavorful dressing.
- Toss Salad: Pour the prepared dressing over the vegetable mixture and toss gently to ensure all ingredients are evenly coated with the dressing.
- Rest to Meld Flavors: Allow the salad to sit for 10 to 15 minutes at room temperature so the flavors can meld together beautifully.
- Add Toppings and Serve: Just before serving, sprinkle with chopped fresh parsley and crumbled feta cheese if desired. Serve the salad chilled or at room temperature for the best taste.
Notes
- For extra flavor, add kalamata olives or a squeeze of fresh lemon juice to the salad.
- Use English or Persian cucumbers for fewer seeds and a crisper texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
