The aroma from this salad is the most deliciously fresh aroma of cucumbers, parsley, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. In short, this Super Fresh Cucumber Salad is one big bowl of cold, crunchy, juicy, loveliness.
See this recipe used in my weekly meal prep.
Cucumber and tomato salads really aren’t anything new (I even have a few variations already on the site), but sometimes I like to post the small variations on classics that I’m currently crushing on. This week when I took a look in my refrigerator and saw leftover red onion and leftover feta, I knew immediately that I needed to pick up a couple of cucumbers and tomatoes to make this Super Fresh Cucumber Salad.
Make it Your Own
This is a great base salad that can take a number of different add-ins. You can get a little fancy by adding some kalamata olives or roasted red peppers, add some protein like tuna or beans, or even add some cooked orzo or bowtie pasta to bulk it out a bit. There are a lot of options, so keep this recipe on hand for using up leftovers and filling out your dinner menu with tons of super fresh vegetables!
What to Serve with Cucumber Salad
Super Fresh Cucumber Tomato Salad
RED WINE VINAIGRETTE
- 1/4 cup olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1 Tbsp lemon juice ($0.06)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 2 cucumbers ($1.58)
- 4 Roma tomatoes (about 1 lb.) ($2.08)
- 1/2 small red onion ($0.38)
- 1 green bell pepper ($0.98)
- 1/4 bunch parsley ( $0.23)
- 2 oz feta ($1.12)
- 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*. Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese.
- Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. 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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Scroll down for the step by step photos!
How to Make Cucumber Tomato Salad – Step by Step Photos
Make the red wine vinaigrette first to let the flavors blend a bit while you prepare the rest of the salad. In a small bowl, whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. Set the dressing aside.
These are all the vegetables (and feta) that I used in the salad. Two cucumbers, one green bell pepper, 4 Roma tomatoes, 1/2 small red onion, about 1/4 bunch parsley, and 2 oz. feta. Peel the cucumber if you like. Dice the cucumber, bell pepper, and Roma tomatoes. Slice the red onion VERY thinly. Pull the parsley leaves from the stems, then roughly chop them. Crumble the feta. To take the bite off the red onions, make sure to slice them very thinly and you can soak them in ice water for 5-10 minutes before adding them to the salad.
This is how I chop 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 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.
Place your cucumbers (those are on the bottom), bell pepper, tomato, red onion, parsley, and feta in a large bowl.
Stir the dressing one more time, then pour it over the salad.
And then simply toss to combine. You can serve it immediately or refrigerate for later.
And when you do open your refrigerator later, you’ll be all like, “Ahhhhhhhh SUPER FRESH!” Or at least I did. :P