Cucumber Tomato Salad
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Fresh, vibrant, and effortlessly simple, this Cucumber Tomato Salad is the kind of side dish you’ll want to make all summer long. It’s made with crisp cucumbers, juicy tomatoes, and thinly sliced onions that are tossed in a light, tangy dressing that brings everything together.
It’s light and refreshing and has the perfect balance of bright and savory!
This salad is perfect served alongside your favorite protein like my Air Fryer Chicken Shawarma (coming soon!), packed for a picnic, or when you just need a quick, no-cook side. It comes together in minutes and will definitely become a warm-weather staple for you.
For more summertime favorites, try my Strawberry Poppyseed Salad, Green Goddess Pasta Salad, Taco Pasta Salad, Favorite Everyday Salad, or Sweet Corn Pesto Pasta Salad.
Table Talk with Tawnie
I love a lettuce-less salad. You know?! It’s fresh, I usually have most of the ingredients on hand, and it’s just one of those simple yet reliable salads that makes me feel so good eating it! You’ll find me making this all Spring and Summer long. Quite literally OBSESSED 😍 Now, I just need to get my kids to like it too! 🤣
- English cucumber: English cucumbers are crisp, refreshing, and slightly sweet with thin skin and minimal seeds. I like to slice mine into half-moons for this salad, but cubes also work.
- Tomato: Roma tomatoes or vine-ripened tomatoes work great for this salad. Dice into 1-inch pieces so they hold their shape while still releasing some of their flavorful juices into the salad.
- Garbanzo beans: Also known as chickpeas, these add plant-based protein and a creamy, hearty texture. Be sure to drain and rinse well to remove excess sodium and improve flavor.
- Kalamata olives: Olives give this salad the perfect salty, tangy bite. I like to roughly chop them so they aren’t too big. Feel free to use black or green olives if you prefer.
- Fresh herbs: Fresh parsley and fresh dill bring so much flavor to this salad! Feel free to sub for any other fresh herb you love!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the veggies
In a large bowl, combine the chopped veggies & chickpeas.
Make the dressing
In a small bowl, whisk together the ingredients for the dressing.
Toss the salad
Pour the dressing over the salad and gently toss!
Add the herbs
Add in the fresh herbs. Taste and adjust seasonings as desired.
Finish & serve!
Sprinkle with feta and a pinch of red pepper flakes if using. Let chill (for the best flavor), then serve & enjoy!
Expert Tips
- Salt your cucumbers (optional but helpful): If you have a few extra minutes, lightly salt the cucumbers and let them sit for 10–15 minutes, then pat dry. This draws out excess water so your salad doesn’t get watery.
- Let it chill: While you don’t want it sitting too long, letting the salad chill in the fridge for 15-30 minutes before serving helps the flavors really come together.
- Balance the acidity: Feel free to taste and adjust this salad as you see fit. If it’s too tangy, add a drizzle more of olive oil or a pinch of sugar. Alternatively, if it needs brightness, add a splash more vinegar or lemon juice.
- Layer textures: If adding feta, sprinkle it on top right before serving so it stays creamy, and sprinkle the red pepper flakes at the end for a fresh pop of heat.
- Expect some liquid: The cucumbers and tomatoes will naturally release water over time. Give it a quick stir before serving, or drain off excess liquid if needed.
- Make ahead: If you want to prep some of this salad ahead of time, prep and store the chopped veggies and dressing separately, then combine just before serving for the best texture.
Storage
- Store: Refrigerate in an airtight container for up to 2–3 days.
- Best enjoyed fresh: For the crispest texture and brightest flavor, it’s best the day it’s made or within 24 hours.
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Cucumber Tomato Salad
Ingredients
- 1 English cucumber (cut into half moons)
- 1 medium tomato (diced into 1-inch pieces)
- 1/4 small red onion (quartered and thinly sliced)
- 1/4 cup kalamata olives (chopped)
- 1 cup canned garbanzo beans (chickpeas, drained and rinsed)
Dressing
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1 tsp. fresh lemon juice
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder (or 1/2 small clove fresh garlic, grated)
- Salt and freshly cracked black pepper (to taste)
- Pinch of sugar (optional)
Fresh herbs
- 2 Tbsp. fresh parsley (chopped)
- 1-2 Tbsp. fresh dill (chopped)
Optional additions
- 1/4 cup crumbled feta
- Pinch of red pepper flakes
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the vegetables: In a large bowl, combine the cucumber, tomato, red onion, olives, and chickpeas.1 English cucumber, 1 medium tomato, 1/4 small red onion, 1/4 cup kalamata olives, 1 cup canned garbanzo beans
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.2 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 tsp. fresh lemon juice, 1/2 tsp. dried oregano, 1/4 tsp. garlic powder, Salt and freshly cracked black pepper, Pinch of sugar
- Toss the salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
- Add the herbs: Add in the parsley and dill. Add more herbs if desired. Taste and adjust seasoning with more salt, pepper, or sugar/vinegar if needed.2 Tbsp. fresh parsley, 1-2 Tbsp. fresh dill
- Finish and serve: Sprinkle with feta and a pinch of red pepper flakes if desired. Serve immediately or chill for 15-30 minutes to let the flavors meld. Start Timer1/4 cup crumbled feta, Pinch of red pepper flakes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Saltwater Studio
