When the summer sun is at its peak, hot days call for light meals that refresh you from the inside out. This zesty cucumber and tomato salad is just the thing to beat the heat with a burst of Mediterranean vibes on your plate. It combines cool, crisp cucumbers and juicy, ripe tomatoes, all brought to life by tangy red wine vinegar and a shower of aromatic oregano. Every bite delivers a refreshing, herbaceous crunch that feels like a vacation for your taste buds. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply craving a guilt-free snack, this salad steps in as the hero of easy summer meals.
I still remember the first time I tossed this salad together on a lazy afternoon with friends gathered around the picnic table. The sun was dribbling through the leaves overhead, casting playful patterns on our bowls as we chopped and whisked. There was something almost magical about watching bright green cucumber slices mingling with ruby-red tomato chunks, thin slivers of purple onion peeking through, and flecks of fresh parsley dancing in the breeze. Thirty minutes later—after a quick rest in the fridge—the flavors had melded into something truly special: a vibrant melody of crisp veggies, zippy vinegar, and mellow olive oil. It was simple, beginner-friendly, and calorie-conscious at just 235 calories per serving, yet the taste felt anything but basic.
This crunchy salad blends cool cucumbers with ripe tomatoes, tangy red wine vinegar, and aromatic oregano, finished with parsley and olive oil for a refreshing, herbaceous bite perfect for hot days. Preparation time is just 15 minutes, and there’s no cooking involved—only a brief 15-minute rest in the refrigerator to let the flavors come together. You’ll love how effortlessly it fits into any meal plan as an appetizer or lunch, adding a healthy side dish full of vibrant color and bright flavor. So grab your knife and cutting board, rally those fresh ingredients, and let’s dive into making your new favorite Mediterranean salad.
KEY INGREDIENTS IN CUCUMBER TOMATO SALAD
Before we dive into chopping and tossing, let’s talk about the stars of the show. Each ingredient plays a vital role in building that signature crunch, tang, and herbaceous depth you crave in a summer salad. From cooling cucumbers to fragrant parsley, every component has a job—from texture builder to flavor enhancer.
- Cucumbers
These crunchy, refreshing slices add the core cooling element to the salad. Their high water content keeps every bite juicy and light, balancing out the acidity of the vinegar and the sharpness of the onion.
- Tomatoes
Bursting with sweet-tart flavor and vibrant color, tomatoes bring body and juiciness. They soak up the herb vinaigrette and provide a luscious contrast to the crisp cucumbers.
- Red Onion
Thinly sliced, red onion introduces a subtle pungency and pleasant crunch. It cuts through the mellow olive oil, lending a gentle bite without overwhelming the other fresh flavors.
- Fresh Parsley
Chopped parsley infuses the salad with bright, herbaceous notes. It contributes a leafy freshness that elevates the entire dish.
- Extra Virgin Olive Oil
This golden elixir binds the ingredients and adds richness. Its fruity, peppery undertones round out the acidity from the vinegar.
- Red Wine Vinegar
Zesty and tangy, this vinegar brings brightness and a pleasing sharpness. It wakes up the salad and lifts the flavors of the veggies.
- Dried Oregano
Earthy and aromatic, oregano provides that classic Mediterranean flair. It complements both the oil and the vinegar in the herb vinaigrette.
- Salt and Pepper
Essential seasonings that tie everything together. A sprinkle of salt enhances natural sweetness, while black pepper adds a subtle kick.
HOW TO MAKE CUCUMBER TOMATO SALAD
Let’s walk through how to transform these simple ingredients into a vibrant, mouthwatering salad. This section will guide you step by step, ensuring your vegetables are prepped properly and your dressing comes together flawlessly.
1. Start by preparing the vegetables. Wash the cucumbers and tomatoes thoroughly under cold running water to remove any dirt or residue. Using a sharp knife, slice the cucumbers into thin rounds, chop the tomatoes into bite-sized pieces, and thinly slice the red onion into delicate strips.
2. Combine the vegetables. In a large mixing bowl, gently layer the sliced cucumbers, chopped tomatoes, and red onion. This wide bowl gives you plenty of space to toss without spilling.
3. Add fresh parsley. Sprinkle the freshly chopped parsley over the vegetables to introduce bright, herbaceous notes. Use scissors or a knife to finely chop the parsley leaves.
4. Prepare the dressing. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. The goal is a smooth, emulsified vinaigrette with all flavors evenly distributed.
5. Dress the salad. Pour the dressing over the vegetables, then toss gently using salad tongs or clean hands. Make sure each piece is evenly coated without bruising the tomatoes or cucumbers.
6. Taste and adjust. Sample a bite and tweak the seasoning. Add a pinch more salt, a grind of pepper, or an extra drizzle of vinegar until it sings to your palate.
7. Refrigerate to meld flavors. Cover the salad and place it in the fridge for at least 15–20 minutes. This rest time allows the vegetables to soak up the vinaigrette and develop deeper flavor.
8. Final toss and serve chilled. Before plating, give the salad one last gentle toss to redistribute any dressing that settled. Serve straight from the bowl, chilled and ready to refresh.
SERVING SUGGESTIONS FOR CUCUMBER TOMATO SALAD
This salad is wonderfully versatile and pairs beautifully with many dishes. Whether you’re hosting guests or enjoying a quiet meal, these serving ideas will make your cucumber tomato salad shine even brighter.
- As a light main course: Scoop a generous portion into a shallow bowl, drizzle with extra vinaigrette, and top with crumbled feta cheese. Serve alongside warm pita bread for a simple yet satisfying Mediterranean-inspired lunch.
- Garnish for grilled proteins: Plate your favorite grilled chicken or shrimp, then spoon the salad on top. The cool, tangy salad contrasts perfectly with smoky, charred flavors.
- Stuffed in pita pockets: Fill mini pita pockets or flatbreads with the salad, adding a dollop of creamy tzatziki sauce for a fun, portable wrap.
- Side for barbecue spreads: Arrange the salad on a large platter next to ribs, burgers, or grilled vegetables. Its bright hues and crisp textures balance heavier, saucy mains.
HOW TO STORE CUCUMBER TOMATO SALAD
Storing this salad properly is key to preserving its crispness and vibrant flavors. With a few simple steps, you can enjoy leftovers without soggy cucumbers or wilted herbs.
- Store in an airtight container. Transfer the salad into a sealed container to keep air out and maintain freshness. Glass or BPA-free plastic works great.
- Keep the dressing separate if possible. If you anticipate making the salad ahead of time, store the vinaigrette in a small jar and toss just before serving to prevent vegetables from becoming soggy.
- Refrigerate promptly. Place the container on the middle shelf of your fridge, away from strong-smelling foods to preserve the salad’s clean, fresh taste.
- Consume within 2 days. While still tasty the next day, the best texture and flavor are enjoyed within the first 48 hours. Beyond that, the cucumbers may soften.
CONCLUSION
Thank you for joining me on this flavorful journey through the world of cucumber tomato salad! We’ve explored how a handful of simple ingredients—crisp cucumbers, juicy tomatoes, tangy red wine vinegar, and fragrant herbs—can come together in less than 15 minutes to create a revitalizing dish bursting with Mediterranean charm. From our deep dive into each key ingredient and its role, to the step-by-step instructions for prepping, dressing, and resting the salad, you now have everything you need to whip up this healthy side dish or light lunch at a moment’s notice. With zero cooking time and just a short 15–20 minute rest, this beginner-friendly recipe holds its own at casual backyard barbecues, elegant dinners, or anytime you crave a fresh, herbaceous bite that’s under 235 calories per serving.
Feel free to print this article and tuck it into your recipe binder for easy reference. You can save it for picnics, weeknight meals, or that next sunny gathering where everyone is chasing a cooler, crunchier dish. And, if you ever need a refresher or find yourself wondering about ingredient swaps—perhaps balsamic vinegar for sweetness or a pinch of red pepper flakes for heat—just revisit this guide. You’ll also find a handy FAQ below to answer any lingering questions about substitutions, make-ahead tips, and more. If you give this recipe a try, I’d absolutely love to hear how it turned out! Drop your comments, questions, or feedback below—whether you added olives for extra bite, experimented with feta, or simply served it solo. Happy cooking, and here’s to many more vibrant, veggie-packed salads in your culinary adventures!
Cucumber Tomato Salad
Description
This crunchy salad blends cool cucumbers with ripe tomatoes, tangy red wine vinegar, and aromatic oregano, finished with parsley and olive oil for a refreshing, herbaceous bite perfect for hot days.
Ingredients
Instructions
-
Start by preparing the vegetables. Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds, chop the tomatoes into bite-sized pieces, and thinly slice the red onion.
-
In a large mixing bowl, combine the sliced cucumbers, chopped tomatoes, and red onion.
-
Add the freshly chopped parsley to the vegetables in the bowl.
-
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
-
Pour the dressing over the vegetables and toss everything gently to coat the ingredients evenly with the dressing.
-
Taste the salad and adjust seasoning if necessary by adding more salt, pepper, or vinegar, depending on your preference.
-
Refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together.
-
Before serving, give the salad one last gentle toss and serve chilled.
Note
- For extra flavor, you can add a sprinkle of crumbled feta cheese on top.
- You can substitute the red wine vinegar with balsamic vinegar for a sweeter taste.
- To add some crunch, consider including a handful of Kalamata olives.
- The salad can be made ahead of time, but it’s best eaten fresh to maintain the crispness of the vegetables.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
