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
Think fresh mozzarella would be ok in this? I’m not a huge feta fan. Any other cheeses you think would work instead?
Cucumbers are my favorite so I’m always looking for new ways to use them. Thanks for posting this I love it.
This looks so good and I can’t wait to try it. One question – How do you keep the olive oil in the dressing from getting solid as it sits in the f
Hi! It should come back to temp fairly quickly. However, to prevent it from solidifying, it helps if you store it in a stoneware container. XOXO -Monti
Loved this! I feel like I’m going to be relying on this salad a lot this summer!
I made this today and it was so good and fresh. I ate it with some grilled chicken and tzatziki.
This is a good recipe, but it definitely needs some fresh garlic or a hit of spice or something. Maybe I just don’t like cucumbers that much, but it felt like it was missing something. I added garlic powder and some extra salt (I didn’t measure my salt though) and it was better! Next time I will add some fresh minced garlic :)
I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with so e hummus and falafel. Yum!
I made this tonight with the turkey burgers. It was so delicious.
I made it today it tastes like heaven! I have added some roasted peanuts to get some crunch to it .
LOVED IT! Great tip on soaking the onions. I made this as a side to go with falafel and also made some tzatziki sauce…an amazing combo.
What brand of grocery store feta do you like or recommend?
Thanks!
I usually just buy the store brand from wherever I’m shopping, whether it be ALDI, Kroger, or any store. I don’t have a preference. :)
Somehow I didn’t have oregano, so I used thyme instead. It was great! My husband is not a salad guy, and he had seconds.
Looks and sounds suspiciously like Greek Salad!
So yummy! I added dried mint to mine for a twist!
I left out the feta to keep it vegan and it was still great!
Happy to hear it Amanda!
Try the Violife feta, it’s fantastic