Description
This easy, fresh, and healthy cucumber tomato salad is the perfect lunch idea for summer or any time you crave something light and flavorful. Packed with crisp cucumbers, juicy tomatoes, and a tangy dressing, it’s ready in minutes and endlessly adaptable.
Ingredients
- 2 medium cucumbers (about 10 oz each), preferably English or Persian, sliced
- 3 medium or 2 large tomatoes (about 12 oz total), cut into wedges or chunks
- 1/2 small red onion (about 2 oz), thinly sliced
- 2–3 tablespoons fresh herbs (parsley, dill, or basil), chopped
- 2 tablespoons extra-virgin olive oil
- 1–2 tablespoons red wine vinegar or lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- Optional: 1/4 cup feta cheese, crumbled
- Optional: 1 medium avocado, diced
- Optional: 1/2 cup chopped bell pepper
- Optional: Handful of kalamata olives, pitted and halved
Instructions
- Wash and pat dry cucumbers, tomatoes, and herbs.
- Slice cucumbers into 1/4-inch rounds or half-moons. Cut tomatoes into wedges, chunks, or halve cherry tomatoes.
- Thinly slice the red onion. For a milder flavor, soak slices in cold water for 10 minutes, then drain and pat dry.
- Chop fresh herbs finely.
- In a large mixing bowl, combine cucumbers, tomatoes, onions, and herbs.
- Drizzle with olive oil and vinegar or lemon juice. Sprinkle with salt and black pepper.
- Gently toss everything together until well coated. Taste and adjust seasoning as needed.
- Add optional toppings (feta, avocado, bell pepper, olives) and toss gently.
- Let the salad sit for 5-10 minutes to allow flavors to meld, or serve immediately.
- Serve chilled or at room temperature.
Notes
For best results, salt cucumbers and let them sit for 10 minutes to draw out excess water before assembling the salad. Use the ripest tomatoes you can find for maximum flavor. Add avocado just before serving to prevent browning. If making ahead, store veggies and dressing separately and combine before serving. Salad is naturally vegan and gluten-free if you omit cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1.5 cups
- Calories: 120
- Sugar: 6
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 3
Keywords: cucumber tomato salad, healthy lunch, summer salad, Mediterranean salad, vegan salad, gluten-free salad, picnic salad, easy salad, fresh salad, vegetarian salad