Crisp, colorful, and full of flavor — this Refreshing Cucumber Tomato Salad is the perfect balance of simplicity and sophistication. Fresh cucumbers, juicy tomatoes, and vibrant herbs come together in a light lemon-olive oil dressing that highlights the natural sweetness of the produce. It’s the ultimate side dish for any season — clean, hydrating, and irresistibly fresh.

Ingredients (Serves 2–4)

For the Salad:

  • 2 medium cucumbers, thinly sliced
  • 2 medium tomatoes or 1 cup cherry tomatoes, chopped or halved
  • ¼ red onion, thinly sliced
  • 2 tablespoons fresh parsley or dill, finely chopped
  • ½ cup feta cheese, crumbled (optional for extra richness)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice or red wine vinegar
  • 1 teaspoon honey or maple syrup (optional, for mild sweetness)
  • ½ teaspoon dried oregano or thyme
  • Salt and freshly ground black pepper, to taste

Method

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly and pat them dry. Slice the cucumbers and tomatoes into uniform pieces for even flavor distribution. Thinly slice the onion — soaking it in cold water for 5 minutes can mellow its sharpness if desired.

Step 2: Mix the Dressing

In a small bowl or jar, combine olive oil, lemon juice (or vinegar), honey, oregano, salt, and pepper. Whisk or shake until emulsified. The honey subtly balances the acidity, creating a beautifully rounded dressing.

Step 3: Assemble the Salad

In a large mixing bowl, add the cucumbers, tomatoes, and onions. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Sprinkle chopped herbs and feta cheese on top for a touch of Mediterranean flair.

Step 4: Chill and Serve

Refrigerate the salad for about 15–20 minutes before serving. This short chill allows the vegetables to absorb the dressing and enhances the overall flavor. Serve cold for a refreshing crunch.

Serving Suggestion

Serve this salad as a cooling side alongside grilled meats, kebabs, or seafood. It also pairs wonderfully with Mediterranean dishes like hummus, falafel, or pita bread. For a light lunch, add cooked quinoa or chickpeas to make it more filling.

Chef’s Tips

  • Keep it crisp: Use firm cucumbers and ripe but not overripe tomatoes for the best texture.
  • Flavor upgrade: Add a sprinkle of sumac or a drizzle of balsamic glaze for extra depth.
  • Vegan option: Skip the feta or replace it with crumbled tofu or vegan cheese.
  • Make ahead: Combine the dressing and vegetables separately; toss just before serving to avoid sogginess.
  • Color contrast: Mix red and yellow cherry tomatoes for a visually stunning presentation.
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