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Fresh cucumber tomato salad with feta and herbs

Cucumber Tomato Salad: A Simple and Healthy Side Dish

A refreshing and healthy salad made with crisp cucumbers, juicy tomatoes, and a zesty vinaigrette dressing. This dish is perfect for hot summer days, offering a cool, light, and nutritious side that complements any meal. Easy to prepare, it is a crowd-pleaser for barbecues, potlucks, and weeknight dinners alike.

  • Total Time: 10 minutes
  • Yield: Serves 4-6 people 1x

Ingredients

Scale
  • 2 cups Roma tomatoes (or cherry/grape tomatoes, halved)
  • 2 Persian cucumbers (or English cucumbers), sliced thinly
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 teaspoon garlic powder or 1 teaspoon mustard (for added depth of flavor)
  • Optional: Feta cheese or mozzarella balls (for a creamy touch)

Instructions

  1. Prepare the Vegetables: Wash the tomatoes thoroughly, especially if they’re from the farmers’ market. Slice the tomatoes into bite-sized pieces. If using Roma tomatoes, cut them into small wedges and remove any seeds. Slice the cucumbers thinly. If using larger cucumbers, consider peeling them before slicing. Thinly slice the red onion and chop the fresh parsley and dill.
  2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, sea salt, black pepper, and any optional seasonings like garlic powder or mustard. Taste and adjust seasoning as needed.
  3. Assemble the Salad: In a large mixing bowl, combine the chopped tomatoes, cucumbers, and red onion. Add the chopped parsley and dill. Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
  4. Serve: Serve immediately or allow the salad to marinate for 15-30 minutes in the refrigerator for more flavor. If desired, sprinkle with crumbled feta cheese or add mozzarella balls for a creamy finish.

Notes

  • Storage: Cucumber tomato salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. The vegetables may release more water over time, so you may need to drain it before serving.
  • For Extra Flavor: Try adding avocado for a creamy twist or toasted nuts like almonds or walnuts for crunch.
  • For a Vegan Version: Omit any cheese and add more herbs or a squeeze of lemon juice for brightness.
  • Author: Joël
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dinner
  • Method: No-cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 90 kcal
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 2g

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