Sweet Bites, Juicy Tomatoes, and the Salad That Tastes Like July

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This vibrant tomato cucumber salad is summer in a bowl—juicy, sweet cherry tomatoes in red, yellow, and green mingle with crisp cucumber slices, chopped fresh herbs, and a sprinkle of crumbled feta. It’s the kind of dish that doesn’t just accompany summer meals—it defines them. Light, refreshing, and packed with flavor, it’s perfect for everything from weeknight dinners to laid-back picnics.

Every bite bursts with sun-ripened freshness, thanks to the medley of heirloom tomatoes, the crunch of cucumbers, and the subtle sharpness of red onions. A drizzle of olive oil, a pinch of sea salt, and a crack of black pepper are all it takes to bring it all together. No fancy dressing, no complex prep—just peak-season produce doing all the heavy lifting.

Why You’ll Love This Tomato Cucumber Salad

This salad isn’t just quick—it’s stunningly easy and endlessly adaptable. It’s naturally gluten-free, low in calories, and filled with hydrating vegetables, making it an ideal side for hot summer days. Plus, it pairs effortlessly with grilled meats, seafood, or as part of a Mediterranean-inspired spread. Whether you’re a meal prepper, a plant-based eater, or just tomato-obsessed, this one’s for you.

Preparation Phase & Tools to Use

To make this Tomato Cucumber Salad, you’ll need a sharp chef’s knife and a cutting board—these are essential for clean, even cuts of your tomatoes and cucumbers. A mixing bowl will help combine everything without crushing the delicate vegetables. Use a salad spinner if you’re rinsing herbs or greens, to keep everything dry and crisp. A small spoon or your hands work perfectly for crumbling feta evenly over the top.

Preparation Tips

Use the freshest produce you can find—this salad thrives on quality. If you can, opt for a mix of cherry and grape tomatoes for sweetness and color. Slice the cucumbers slightly thicker for extra crunch, and salt the tomatoes lightly before mixing to draw out their juices and deepen their flavor. Always add the feta last to avoid it dissolving into the juices, and serve the salad slightly chilled or at room temperature for best taste.

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Ingredients for This Tomato Cucumber Salad

• 2 cups cherry tomatoes (mixed colors), halved
• 1 cup cucumber, thinly sliced (Persian or English preferred)
• 1/4 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or lemon juice (optional)
• 2 tbsp fresh parsley or basil, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: pinch of dried oregano or sumac for Mediterranean flair

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Step 1: Wash and Prep the Vegetables

Start by rinsing all your produce thoroughly. Pat everything dry to avoid a watery salad. Slice the cherry tomatoes in half, cut the cucumbers into thin rounds or half-moons depending on their size, and thinly slice the red onion for a gentle bite.

Step 2: Combine the Base Ingredients

In a large mixing bowl, gently toss together the halved cherry tomatoes, cucumber slices, and red onion. This forms the juicy, crunchy foundation of your salad.

Step 3: Season and Dress

Drizzle the olive oil evenly over the vegetable mix. If you’re using vinegar or lemon juice, add it now. Sprinkle a generous pinch of salt and a few cracks of black pepper. Toss lightly to coat all the veggies without bruising them.

Step 4: Add the Fresh Herbs

Chop fresh parsley or basil just before adding to maintain their fragrance. Add the herbs to the bowl and give everything a gentle toss. Herbs elevate the freshness and balance the acidity beautifully.

Step 5: Finish with Feta and Optional Toppings

Top the salad with crumbled feta cheese. For added flavor, sprinkle a pinch of dried oregano or sumac. Serve immediately, or let it chill for 10–15 minutes to meld flavors. Avoid overmixing at this stage to keep the feta intact and presentation vibrant.

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Notes

This salad thrives on simplicity, but a few thoughtful touches can take it from good to unforgettable. Always use the ripest tomatoes you can find—they’re the backbone of this dish. Persian or English cucumbers are best because they’re seedless and have a tender crunch. If you want to add protein, grilled chicken or chickpeas work well without overwhelming the delicate flavors. And don’t forget: a short rest time allows the ingredients to mingle, enhancing every bite.

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Watch Out for These Mistakes While Cooking

• Using watery or unripe tomatoes: Bland or overly juicy tomatoes can make the salad soggy and dull. Go for vibrant, ripe cherry tomatoes for best results.
• Overmixing: Too much stirring will cause the feta to disintegrate and turn the salad mushy.
• Skipping the seasoning: Salt and pepper are essential to draw out the natural sweetness and balance the acidity.
• Adding dressing too early: If making in advance, wait to add olive oil and vinegar until right before serving to avoid sogginess.

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Storage Instructions

Tomato Cucumber Salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the salt will continue to draw moisture from the veggies, so it may become more watery over time. For meal prep, store the chopped vegetables separately and mix just before serving. Avoid freezing—this salad is all about crisp freshness.

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Estimated Nutrition

• Calories: 120 per serving
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 7g
• Fiber: 2g
• Sugars: 4g
• Protein: 3g
• Sodium: 220mg
• Cholesterol: 10mg

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but for the best texture, store the components separately and combine just before serving.

What type of tomatoes should I use?

Cherry or grape tomatoes are ideal. A mix of colors adds visual appeal and a range of flavors.

Can I use a different cheese?

Absolutely! Goat cheese or fresh mozzarella are great alternatives to feta.

Is this salad vegan?

It can be made vegan by omitting the feta or using a plant-based cheese alternative.

What’s the best way to slice the cucumber?

Thin half-moons work well for Persian cucumbers. If using English cucumber, rounds are just fine.

Can I add more vegetables?

Definitely. Bell peppers, avocados, or radishes are great additions.

How do I keep the salad from getting soggy?

Use fresh, dry vegetables and add salt and dressing only right before serving.

Is this salad suitable for a low-carb diet?

Yes. With only 7g of carbs per serving, it’s very low-carb friendly.

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Conclusion

Tomato Cucumber Salad is a true ode to summer—fresh, crunchy, juicy, and so easy to make. It’s the kind of dish that feels fancy but comes together in minutes, perfect for both busy weeknights and slow weekend lunches. It’s hydrating, nourishing, and packed with Mediterranean flair, making it a favorite in any healthy kitchen. Whether you’re looking for a colorful side dish or a refreshing standalone plate, this salad delivers every time.

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