The aroma from this salad is the most deliciously fresh scent of cucumbers, parsley, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. In short, this Super Fresh Cucumber Salad is one big bowl of cold, crunchy, juicy, loveliness.
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Cucumber and tomato salads really aren’t anything new (definitely check out our Creamy Cucumber Salad, too), but sometimes I like to post the small variations on classics that I’m currently crushing on. This week when I took a look in my refrigerator and saw leftover red onion and leftover feta, I knew immediately that I needed to pick up a couple of cucumbers and tomatoes to make this Super Fresh Cucumber Salad.
Make it Your Own
This is a great base salad that can take a number of different add-ins. You can get a little fancy by adding some kalamata olives or roasted red peppers, add some protein like tuna or beans, or even add some cooked orzo or bowtie pasta to bulk it out a bit. There are a lot of options, so keep this recipe on hand for using up leftovers and filling out your dinner menu with tons of super fresh vegetables!
What to Serve with Cucumber Salad
This super fresh salad makes a great side dish for: Mediterranean Turkey Burgers, Lemon Garlic Roasted Chicken, or Yogurt Marinated Chicken.
Super Fresh Cucumber Tomato Salad
Servings 6 1-1.25 cups per servingIngredients
RED WINE VINAIGRETTE
- 1/4 cup olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1 Tbsp lemon juice ($0.06)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
SALAD
- 2 cucumbers ($1.58)
- 4 Roma tomatoes (about 1 lb.) ($2.08)
- 1/2 small red onion ($0.38)
- 1 green bell pepper ($0.98)
- 1/4 bunch parsley ( $0.23)
- 2 oz feta ($1.12)
Instructions
- Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper. Thinly slice the red onion*. Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese.
- Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.
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Notes
Nutrition
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How to Make Cucumber Tomato Salad – Step by Step Photos
Make the red wine vinaigrette first to let the flavors blend a bit while you prepare the rest of the salad. In a small bowl, whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. Set the dressing aside.
These are all the vegetables (and feta) that I used in the salad. Two cucumbers, one green bell pepper, 4 Roma tomatoes, 1/2 small red onion, about 1/4 bunch parsley, and 2 oz. feta. Peel the cucumber if you like. Dice the cucumber, bell pepper, and Roma tomatoes. Slice the red onion VERY thinly. Pull the parsley leaves from the stems, then roughly chop them. Crumble the feta. To take the bite off the red onions, make sure to slice them very thinly and you can soak them in ice water for 5-10 minutes before adding them to the salad.
This is how I chop my cucumbers. A chunky dice is nice for this salad because it helps them hold up a little better in the refrigerator. Peeling stripes into the skin first gives them a cool visual effect once chopped. Then cut the cucumbers into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.
Place your cucumbers (those are on the bottom), bell pepper, tomato, red onion, parsley, and feta in a large bowl.
Stir the dressing one more time, then pour it over the salad.
And then simply toss to combine. You can serve it immediately or refrigerate for later.
And when you do open your refrigerator later, you’ll be all like, “Ahhhhhhhh SUPER FRESH!” Or at least I did. :P
I’m going to make this tonight for a family get together. Looks so light and refreshing. Thanks for sharing!
Great 🥗 served for family potluck excellent with potato salad. Everyone commented on how much they liked it. It did seem watery though, I’m thinking it may be how I prepped and cleaned the veggies.
Try this recipe with 2 fresh jalapenos (seeded) instead of the green peppers. Delicious!!
What if you can’t use wine in the vinegar eye? Would any pre made vinegarette like Greek way work?
Yes, a Greek style vinaigrette would be awesome with this. Even something as simple as Italian dressing would also be good.
I made just the dressing tonight to put on a simple green side salad (romaine, carrot, red pepper, croutons) and it was awesome! I might just keep it stocked in my fridge.
This is Greek salad basically
Loved this salad! Easy to make and delicious. It’s good for meal prepping too since it lasts all right in the fridge for a few days.
This is good! It reminds me of Middle Eastern fattoush salad. I kept mine for days and it held up well. I used curly parsley because it bulked it up more and seems to stay fresher.
Loved this salad! Subbed cotija cheese and added olives. Super yum!
This was delicious! Tastes great, was something fun and different than my usual green salad, and super easy to make. I added some chopped romaine (not a ton, just a handful or two) and a can of chickpeas to bulk it up a bit. I also added more than 2 oz of feta. I’ll definitely be making this again when summer tomatoes are at their peak!
This was fantastic – especially the vinaigrette. I’m thinking this might also be good over some hummus, and serves with some pita chips as a dip.
Love this! The one thing I deal with a little differently is the red onions. I rest them with a few lemon juice ice cubes and a pinch of salt. If I’m in the mood, I add a little apple cider vinegar for a light pickle without losing the yummy fresh crunchiness.
I made this with cherry tomatoes (always the best option at my grocery store) and a touch more feta because CHEESE. It was awesome – thanks for the recipe!
Having this right now and it’s making crave pita bread to sop up the dressing/juice!
I’m looking forward to making this! You are my go to person for recipes. I have a budget to stick to and you sure help me with that. By the way, I made your lemon Poppy Scones the other day …….4 adults and 1 toddler finished then off in a little over an hour. : ). It was a nice treat.