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Cucumber-Tomato Salad
Lily

Summer Delight: the Perfect Refreshing Cucumber-Tomato Salad

This refreshing cucumber-tomato salad is the ultimate summer side—hydrating, crisp, tangy, and ridiculously easy to toss together in minutes. It’s perfect for BBQs, lazy lunches, or those times when you just can’t deal with cooking. Bonus: no wilting lettuce in sight.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: Mediterranean Inspired
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers (English or Persian)
  • 4 ripe tomatoes (heirlooms optional)
  • 0.5 red onion, thinly sliced
  • 0.25 cup fresh parsley or dill (or both)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste
  • Optional: feta cheese for topping

Equipment

  • cutting board
  • chef’s knife
  • mixing bowl
  • whisk or fork
  • salad serving spoon

Method
 

  1. Dice cucumbers and tomatoes into bite-sized chunks. No need for perfection—rustic is charming.
  2. Soak sliced red onions in ice water for 5 minutes to mellow the bite, then drain well.
  3. Whisk together olive oil, vinegar, honey, salt, and pepper in a bowl. Taste and adjust as needed.
  4. Gently toss veggies, herbs, and dressing in a large bowl. Crumble feta on top if using.
  5. Refrigerate for 15 minutes to let flavors meld, or serve immediately.

Notes

Use ripe, flavorful tomatoes—bland ones will ruin the dish. Soaking the red onions mellows their bite. Store dressing separately for meal prep. Optional feta adds richness but can be skipped for vegan version. Add-ins like avocado, olives, or grilled corn elevate it into a full meal.