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Cucumber Tomato Salad with Greek Dressing

cucumber tomato salad recipe

When it’s blazing hot outside, this cucumber tomato salad is exactly what I want to eat. This recipe is crisp and refreshing, light yet satisfying.

This salad features fresh cucumbers, cherry tomatoes, not-too-much red onion, fresh herbs and optional feta cheese. Once tossed in Greek dressing, this basic combination is further proof that summertime produce doesn’t need much help to taste spectacular.

cucumber tomato salad ingredients

Bring this tomato cucumber salad recipe to your next get-together, or serve it at home as a side salad. It keeps well for several days in the refrigerator.

I love leftovers with sandwiches—this salad would be perfect with my Caprese Sandwich, Vegetarian “BLT” Sandwich or Green Goddess Hummus Sandwich. Hope you’ll make it soon!

how to make cucumber tomato salad

Cucumber Tomato Salad Ingredients


But of course! Use one English cucumber or two Persian cucumbers for this salad. I prefer these varieties to standard garden cucumbers because their skin isn’t bitter and they are extra crisp. That said, you can use a regular cucumber if that’s what you have—taste it first, and peel off half or all of the skin if it tastes bitter.


Cherry tomatoes are perfect for this salad because they’re small, flavorful, and more fleshy than watery. Cut them in half if they’re small-to-medium in size, and quarter any larger tomatoes.

Red Onion

Red onion can be overpowering, so we’ll tame its intensity by soaking it in ice water before using. Simply slice the onion and place it in a bowl of ice water while you prepare the remaining ingredients. Soaking also makes the onion extra crisp and nice.

Optional Feta Cheese

You’ll love this salad either way. Feta offers little bursts of creamy, salty flavor. Without it, this salad tastes extra light and refreshing, like a spa salad!

Fresh Basil or Dill

This salad is not complete without fresh herbs. Use a combination of the two or all basil, whichever you prefer.

Greek Dressing

Finally, we’ll toss this salad with my go-to Greek salad dressing. It’s bold and zippy, so you can get by with less. Sometimes salads of this nature are swimming in oil, but not this one.

You can either cut the salad dressing ingredients in half for the perfect amount for this salad, or better yet, make the full batch to enjoy on green salads throughout the week.

cucumber tomato salad with feta

More Summer Salads to Enjoy

These refreshing salads feature summer’s finest tomatoes and cucumbers:

Please let me know how your salad turns out in the comments. I love hearing from you.

healthy tomato cucumber salad recipe

Cucumber Tomato Salad with Greek Dressing

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Total Time: 20 minutes (plus 10 minutes resting time)
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: By hand
  • Cuisine: Mediterranean
  • Diet: Gluten Free

This cucumber tomato salad recipe is light, refreshing and perfect for summer! Featuring fresh cucumber, cherry tomatoes, leafy herbs, optional feta and Greek dressing. Recipe yields 6 side servings.


  • ½ medium red onion, cut into short strips
  • 1 English cucumber or 2 Persian cucumbers, thinly sliced into rounds
  • 1 pint (2 cups) cherry tomatoes, halved or quartered if large
  • ⅓ cup crumbled feta cheese (optional)
  • 2 tablespoons thinly sliced fresh basil 
  • 2 tablespoons chopped fresh dill or additional basil
  • ⅓ cup Greek Salad Dressing*


  1. Place the onion in a small bowl of ice water and let it soak for at least 5 minutes to tame the flavor. 
  2. In the meantime, combine the cucumber, cherry tomatoes, optional feta, and herbs in a medium serving bowl. Once the onions are drained, add them to the bowl. Drizzle the dressing over the salad and toss to combine.
  3. For best flavor, let the salad rest for at least 10 minutes before serving. This salad keeps well in the refrigerator, covered, for up to 4 days.


*Dressing note: You’ll need about half of the full salad dressing recipe. Either divide the ingredients in half to make just what you need, or better yet, make the full batch for future salads! It will keep in the fridge for about 1 week.

Make it dairy free/vegan: Omit the feta cheese.

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