Cucumber Tomato Salad Recipe with Feta and Fresh Herbs

This Cucumber Tomato Salad is a classic summer side—crisp cucumber slices, juicy tomatoes and thinly sliced onions tossed in a light, bright vinaigrette. It’s refreshing, simple to prepare, and pairs beautifully with grilled meats, baked salmon, chicken kabobs or pork tenderloin.

This season I’m growing several kinds of cucumbers in my garden, and this salad is my go-to way to use them. It’s so easy and satisfying that you’ll want a steady supply of fresh cucumbers on hand.

Best Cucumbers for A Salad?

For this salad I prefer English cucumbers. Their skins are thin so peeling isn’t necessary, and their seeds are small and barely noticeable. If you only have regular cucumbers, simply peel them with a vegetable peeler and, if the seeds are large, scoop them out before chopping. Removing the seeds and thick skin makes for a more pleasant texture, especially in a light vinaigrette where every bite is prominent.

Easy Cucumber Tomato Salad

This salad really shines when cucumbers and tomatoes are at their peak in summer, but it’s lovely any time of year if you can find ripe tomatoes. It comes together in minutes and can be made a few hours ahead to let the flavors meld. Below are the ingredients and simple steps to get a crisp, flavorful result.

Ingredients Needed

Here are the basic ingredients for a fresh cucumber and tomato salad. Adjust quantities to taste; the full recipe amounts are listed in the recipe card below.

• English cucumbers – thin-skinned, no peeling needed; substitute with regular cucumbers peeled
• Grape or cherry tomatoes – halved for bite-sized pieces
• Onion – white or red/purple, very thinly sliced for a milder crunch
• Fresh herbs – dill and parsley are a classic combination; mint or basil also work well

How To Make Cucumber Salad

Start by preparing the vegetables: slice or chop the cucumbers, halve the tomatoes, and thinly slice the onion. Finely chop the fresh herbs and place everything in a large mixing bowl. The goal is uniform, bite-sized pieces so every forkful has a mix of flavors.

Make the dressing by combining the oil, vinegar, garlic, salt and pepper. A small jar with a tight lid is perfect—just add the ingredients and shake until blended. Alternatively, whisk the dressing in a small bowl.

Pour the dressing over the vegetables and gently toss to coat. Taste and adjust seasoning as needed. Chill for at least 15–30 minutes before serving to let the flavors come together, or refrigerate up to 24 hours.

Dressing for Cucumber Salad

This is a simple vinaigrette designed to accent the fresh vegetables without overpowering them. I use equal parts extra virgin olive oil and red wine vinegar, which brightens the flavors nicely. White wine vinegar or apple cider vinegar can be used if preferred—each gives a slightly different but delicious profile.

• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Whisk or shake until combined. Taste and add a pinch more salt or a splash more vinegar if you like a tangier finish.

Tips and Variations

• Swap white onion for red/purple onion for a milder, slightly sweeter flavor.
• Use fresh herbs whenever possible for brightness; if using dried herbs, reduce the amount by half since dried are more concentrated.
• If you prefer a creamier salad, fold in a few tablespoons of plain yogurt or crumbled feta cheese.
• For a heartier version, add diced avocado, cucumber ribbons, or thinly sliced radishes.
• Keep the salad covered in the refrigerator until ready to serve. It stores well for up to 24 hours and often tastes better after resting, as the dressing softens the vegetables slightly and the flavors meld.

More Delicious Cucumber Ideas

If you enjoy this salad, try other simple cucumber preparations like vinegar cucumbers and onions, a cucumber-tomato-avocado mix for potlucks, crunchy Asian-style cucumber salads with a sweet-tangy dressing, or a pineapple-cucumber salad paired with spicy grilled chicken. All of these highlight cucumber’s crisp, cooling qualities and pair well with warm-weather meals.

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