A thirst-quenching Cucumber Tomato Salad with crisp cucumbers, juicy tomatoes, onion, feta, fresh herbs, and easy lemon dressing. This delicious cucumber salad belongs at every summer gathering and family dinner!
Why you'll love this recipe
This cucumber tomato salad is an essential side that belongs at every BBQ picnic or everyday meals during summer. It's a great way to use fresh cucumbers and fresh tomatoes together, especially since the garden and farmer's markets are abundant with both!
You'll be happy to know there are no special skills required for this recipe, other than knife safety. The prep for this salad involves chopping fresh cucumbers, tomatoes, onions, and basil, and whisking together some pantry staples for the dressing. It's that easy!
- cucumber - Any type of cucumber will work for this recipe.
- tomatoes - Use any variety of tomatoes as long as they're ripe.
- red onion - This is optional but adds a nice spice and crunch.
- feta cheese - I recommend a high quality feta as it adds such tangy, savory, richness this salad.
- fresh basil and fresh dill - Use both if you prefer. You can also use fresh oregano or parsley.
- extra-virgin olive oil - This high quality oil adds a nutty flavor to this salad.
- lemon juice - Fresh lemon is always recommended, but packaged lemon juice works too!
- fresh garlic, salt and pepper - These simply bring everything together and makes the flavors pop!
How to make this recipe
Get the printable recipe card below.
Chop cucumbers and tomatoes into bite-sized chunks. Slice basil and onions thinly. Place all ingredients in a mixing bowl. In a separate bowl, whisk dressing ingredients together until well-combined.
At this point, you can cover and refrigerate until ready to serve.
To serve, add dressing to the salad and toss to combine.
Serve chilled. Refrigerate cucumber salad in an airtight container up to 3 days.
About the dressing
I've included the lemony salad dressing in the recipe card, but the main ingredients are fat, acid, and seasoning.
- I recommend a high quality extra-virgin olive oil for the fat, but feel free to substitute your preferred oil.
- You can substitute the lemon juice with any vinegar for the acidic ingredient.
- I went with fresh basil and parsley for the seasoning herbs, but you can experiment with other herbs, dried or fresh.
- Then there’s salt. A very necessary ingredient that brings all of the flavors together!
FAQ about cucumber tomato salad
You can use any variety of cucumbers for this salad. As long as they're fresh, ripe, and taste delicious, you’re good to go. You may want to remove the seeds, depending on your preference.
It depends on the cucumber. English cucumbers, Persian, and patio snackers have soft skin that can be enjoyed as it is. I recommend peeling the common grocery store "slicing cucumber" because it has a firm, waxy skin.
Cucumber Tomato Feta Salad
- 1 large Cucumber, about 2 cups coarsely chopped
- 1 large Tomato, about 1 ½ cups coarsely chopped
- ½ large Red Onion, thinly sliced
- ¼ cup Feta Cheese, or more as desired
- ¼ cup Fresh Basil or Parsley, sliced
- 1 tablespoon Fresh Dill
- 2 tablespoons Extra Virgin Olive Oil
- ½ Lemon, zested and juiced, about 2 tablespoons
- 1 clove Garlic, grated
- ¼ teaspoon Sea Salt, or to taste
- ⅛ to taste Black Pepper, or to taste
- Combine CUCUMBER, TOMATO, RED ONION, FETA CHEESE, BASIL, and DILL in a mixing bowl. Cover and refrigerate.
- Whisk together OLIVE OIL, LEMON JUICE, GARLIC, SALT, PEPPER, and LEMON ZEST until well-combined. Cover and refrigerate.
- Toss salad ingredients with dressing and serve immediately.
- Store in an airtight container up to 3 days in the refrigerator.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.