Cucumber Tomato Salad

The aroma from this Cucumber Tomato Salad is the most deliciously fresh scent of cucumbers, parsley, juicy tomatoes, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. This easy side salad is cold, crunchy, juicy, budget-friendly, and tossed with a simple red wine-oregano vinaigrette that makes every bite taste bright and fresh. In short, this cucumber tomato salad is one big bowl of cold, crunchy, juicy loveliness.

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“I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with some hummus and falafel. Yum!”

Krista

A Deliciously Fresh Cucumber Tomato Side

Cucumber and tomato salads aren’t exactly new (definitely check out my creamy cucumber salad, too!), but sometimes the simplest classics are the ones I come back to most. This one is fresh, light, low-calorie, and packed with vegetables, but it still has plenty of flavor thanks to the tangy oregano vinaigrette and pops of creamy, salty feta. I like cutting the cucumbers into hearty chunks so they keep their crunch better after dressing, and the vinaigrette adds brightness without weighing everything down. It’s an easy, budget-friendly side salad that brings freshness, texture, and color to a meal without adding much prep time or cost.

I also love how flexible this cucumber tomato salad is. Serve it as a quick side dish, or bulk it up with canned tuna and white beans to turn it into something closer to my Mediterranean tuna salad, which is the PERFECT protein and veggie-packed meal prep salad (if you ask me!)

Recipe Success Tips

1. Choose crisp cucumbers. I use regular fresh cucumbers here because they’re budget-friendly and easy to find. They tend to have tougher skin, so I like to peel some of it off in stripes before chopping. English cucumbers or Persian (mini) cucumbers also work well if you prefer a thinner skin, fewer seeds, and extra crunch!
2. Slice and soak the red onion. Cut the red onion very thinly, about 1/8-inch thick, so they add a delicate crunch instead of an overpowering, sharp bite. I also like to soak the sliced onion in ice water for 5-10 minutes. I used to skip this step, but it really helps mellow that harsh raw onion flavor.
3. Keep it from getting soggy. Cucumbers and tomatoes naturally release water once they’re cut and salted, so keep the pieces chunky and toss the salad with the dressing just before serving for the freshest crunch. For extra insurance, choose firm tomatoes and salt your cucumbers to draw out excess water. Place the chopped cucumbers in a colander, toss with ½ tsp salt, and drain for 15-30 minutes, then pat dry before using. Adjust the salt in the dressing to taste.
4. Stir before serving. The vinaigrette and vegetable juices can settle at the bottom of the bowl as the salad sits, so give it a gentle stir before serving.
5. Make it your own. Cucumber tomato salads can go in a few different directions depending on the dressing and add-ins. Skip the feta for a simple dairy-free version, add 1½ cups couscous (cooked until tender and cooled) for a tomato and cucumber couscous salad, or make it more filling with a drained and rinsed can of black beans, like in my cucumber and black bean salad!

Serving Suggestions

I think of this cucumber tomato salad as the fresh, crunchy part of the plate. The juicy tomatoes, crisp cucumbers, bell pepper, feta, and oregano vinaigrette add coolness and acidity, so it’s especially good with warm and hearty mains. Grilled chicken is one of my go-to dinners to serve with this salad, especially in the summer. I’ll chop the vegetables and mix the dressing while the chicken is brining, then toss everything together once the chicken goes on the grill so the salad is ready when it comes off. It’s also great with homemade hamburgers because the cold vegetables and tangy vinaigrette lighten up the plate and add a nice contrast next to the soft bun and rich beef.

For a meatless meal, I think this salad is delicious with falafel in bowls, wraps, or pita plates. The fresh veggies pair really well with the warm spices in the falafel, especially with a sauce or hummus on the side! It also works well with air fryer pork chops because the tangy dressing balances the hot, savory pork chops without adding much extra prep!

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Cucumber Tomato Salad

Cost $6.62 recipe / $1.10 serving

4.16 from 94 votes

This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.

Step-by-step photos can be seen below the recipe card.

Author: Beth Moncel

Servings 6 servings (1⅓ cups each)

Prep 20 minutes mins

Total 20 minutes mins

Save Recipe Print Recipe Read the reviews

Ingredients

Red Wine Vinaigrette

• ▢ ¼ cup olive oil (2oz., $0.70)
• ▢ 2 Tbsp red wine vinegar ($0.18)
• ▢ 1 Tbsp lemon juice ($0.07)
• ▢ 1 tsp dried oregano ($0.06)
• ▢ ½ tsp salt ($0.02)
• ▢ ¼ tsp black pepper (freshly cracked, $0.04)

Salad

• ▢ 2 cucumbers (peeled and chopped, (about 1.25 lb., 566g, 4 cups) $1.52*)
• ▢ 4 Roma tomatoes (chopped, (about 1 lb., 453g, 2 cups) $1.27)
• ▢ ½ small red onion (sliced thin, (150g, 1 cup) $0.51)
• ▢ 1 green bell pepper (chopped, (180g, 1 cup) $0.86**)
• ▢ ¼ bunch fresh parsley (chopped, (55g, ½ cup) $0.24***)
• ▢ 2 oz. feta (crumbled, $1.15****)

Optional Add-ins

• ▢ kalamata olives
• ▢ roasted red pepper

Video

Instructions 

• Gather and prepare all ingredients.
• Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
• Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper.
• Thinly slice the red onion and soak them in a bowl of ice water for 5-10 minutes, then drain the water. This helps to remove the harsh bite of the red onions.
• Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese if it's not already crumbled.
• Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. If you're adding the olives and roasted red peppers, include them here (optional). Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.

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Notes

*Regular slicing cucumbers have a slightly more pronounced cucumber flavor, but their thicker skin can sometimes be a little bitter. Peeling alternating strips keeps some of that fresh flavor and color while removing enough skin for a more pleasant bite. If you prefer a milder, sweeter cucumber with very tender skin, English or Persian cucumbers are excellent substitutes and don’t need to be peeled!

**Green bell peppers are usually the most budget-friendly option when it comes to bell peppers! Their crisp texture and slightly bitter flavor also balance the sweet tomatoes and tangy vinaigrette in this salad. You can also use other peppers if preferred. Red peppers make the salad sweeter and juicier, while orange and yellow peppers offer a milder sweetness if that’s what you prefer.

***Fresh parsley adds a clean, herby flavor that lets the vegetables and vinaigrette shine, but you can swap it for fresh dill, basil, mint, oregano, chives, or cilantro. Each herb takes the salad in a slightly different direction, so choose one that matches the rest of your meal.

****I use pre-crumbled feta here because it’s more affordable and easy to find. However, block feta packed in brine will give you the creamiest texture and tangiest flavor because it stays moist until you’re ready to crumble it. The feta also gives this salad a nod to a classic Greek cucumber tomato salad, which traditionally combines chunky cucumbers, tomatoes, green bell pepper, red onion, olives, a slab of feta, and a simple olive oil dressing without any lettuce.

Optional add-ins: Kalamata olives and roasted red peppers add even more Mediterranean-style flavor to this salad. The olives bring a salty, briny bite, and the roasted peppers add a little natural sweetness. See the Variations⁠ section below for more easy ways to change up this cucumber tomato salad.

Adjusting the yield: This recipe is easy to scale because there’s no cooking involved. Simply increase or decrease the vegetables and vinaigrette in the same proportions. For only one or two servings, I think it’s easier to whisk the dressing right in the serving bowl. For larger gatherings, make a double batch of the salad and dressing, and dress the salad just before serving so everything stays as crisp as possible.

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Nutrition Information

Serving: 1serving (1⅓ cups each, without optional add-ins)Calories: 135kcal (7%)Carbohydrates: 7g (2%)Protein: 3g (6%)Fat: 11g (17%)Sodium: 309mg (13%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

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How to Make Cucumber Tomato Salad Step-by-Step Photos

Gather the dressing ingredients: You’ll need ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.

Gather the salad ingredients: You’ll need 2 cucumbers, 4 Roma tomatoes, ½ small red onion, 1 green bell pepper, ¼ bunch fresh parsley, and 2 oz. feta. Also, if using, some kalamata olives and roasted red pepper (both optional).

Make the vinaigrette: Start with the vinaigrette so the dried oregano has a few minutes to hydrate and the flavors can mingle while you chop the vegetables. In a small bowl, whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

The vinaigrette will look glossy and lightly speckled with oregano and pepper. It may not stay fully combined because oil and vinegar naturally separate, so just give it another quick whisk before pouring it over the salad.

Prep the cucumbers: This is how I prep my cucumbers. A chunky dice is nice for this salad because it helps them hold up a little better in the refrigerator. Peeling stripes into the skin first removes some of the waxy skin and gives them a cool visual effect once chopped. Then cut the cucumbers into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.

Prep the onion: Very thinly slice ½ small red onion. Very thin means about ⅛-inch thick or thinner, so the onion bends easily and doesn’t take over every bite. Soak the sliced red onion in a bowl of ice water for 5–10 minutes, then drain well. This helps tame the sharp bite while keeping the onion crisp and crunchy.

Prep the other salad ingredients: Chop 4 Roma tomatoes into similar-sized pieces, removing any tough cores as needed. Roma tomatoes are nice here because they’re meaty and hold their shape well. Chop 1 green bell pepper into bite-sized pieces as well. Also pull the parsley leaves from the stems, then roughly chop ¼ bunch fresh parsley. Crumble 2 oz. feta cheese, if it isn’t already crumbled.

Assemble the salad: Add the cucumbers, tomatoes, green bell pepper, drained red onion, parsley, and feta to a large bowl. If using kalamata olives or roasted red peppers, add them now. Give the vinaigrette another quick whisk, then pour it over the salad. Toss gently until the vegetables are evenly coated and glossy, and you see little flecks of oregano throughout.

Serve immediately for the crispest texture, or refrigerate until ready to eat. The vegetables will continue to release juices as the salad sits, so the dressing will become a little more flavorful and slightly more diluted over time. Store the salad in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving to redistribute the vinaigrette, and use a slotted spoon if extra liquid has accumulated at the bottom of the bowl.

Storage Instructions

This cucumber tomato salad is best served the day it’s made, when the cucumbers are crisp, and the tomatoes are at their juiciest. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but the texture will soften as the vegetables sit in the vinaigrette. I actually don’t mind it on day two because it takes on a lightly marinated flavor, but it won’t be quite as crunchy as when freshly tossed.

Make Ahead

For the best make-ahead option, chop the vegetables and whisk the dressing separately, then store them in separate airtight containers in the refrigerator. Toss everything together just before serving so the salad stays as fresh and crisp as possible.

Try These Summer Salads Next:

• Our version of Greek Salad adds romaine lettuce for extra crunch and volume, making it a budget-friendly side that stretches beautifully.
• I’m always here for a Southern throwback, and Tomato Cracker Salad turns simple tomatoes, eggs, mayo, and saltines into something surprisingly delicious!
• This Summer Lentil Salad is fresh, filling, and loaded with cucumber, cherry tomatoes, bell pepper, spinach, feta, and a lemony vinaigrette.

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