Greek Cucumber Tomato Salad is one of my favorite lettuce-free salads. It’s refreshing. It’s healthy, and mmm, so delicious with vibrant tomatoes, light and crunchy cucumbers, bold red onions, and tangy red wine vinegar.
And it just wouldn’t be complete without some crumbled feta cheese nuggets sprinkled throughout.
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It just SCREAMS healthy summer side dish, and yet I’ll make it all year long. Because, well, I like breaking the rules, at least sometimes. 😛
When I want a guilt-free snack, I’ll have some of this simple salad. But it works best when paired with a bold and flavorful main dish like our Greek Chicken Thighs or Greek Turkey Rice Bowls.
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Why You’ll Love This Recipe…
- It’s a salad without lettuce. Look, I love salads, but sometimes I feel like I’m just chewing for days. You know the feeling…So when I want a break from traditional salads I turn to this flavorfully light one with healthy and refreshing veggies.
- You are just a few dices and slices away from a DELISH no cook side dish. Yep, it’s that easy! If you’re handy with a knife, can measure, and sprinkle, you can make this recipe.
- Sure, it’s healthy, but it always hits your senses in the best way. They say we eat with our eyes first, so it’s great that this salad is full of vibrant colors and aroma, too.
- I like this recipe as is, but I’m not gonna unfriend you for adding some kalamata olives or even swapping the tomatoes for watermelon. It’s totally customizable. So, have it your way!
Ingredients
- Cucumbers – we prefer English cucumbers, but American cucumbers will work too.
- Tomatoes – we like Roma tomatoes, but hot house, cherry, grape, or even your favorite heirloom tomatoes will work in this salad.
- Red Onions – adds that tangy bold flavor only red onions can.
- Parsley – gives this side dish/topping that herby, bright, and fresh flavor to the salad. Plus, it adds that little pop of green making it eye catching.
- Red Wine Vinegar – you need this. And no, you cannot substitute this with white vinegar. This is what gives the salad that zing that tells you that you’re eating a Mediterranean dish.
- Salt – go for kosher salt over table salt.
- Pepper – for the love of all that is good, choose freshly cracked black pepper. 🙂
See the recipe card for quantities.
How to Make Greek Cucumber Tomato Salad
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Cut the cucumber into ¼ inch pieces and put it in a medium bowl.
Prepare the tomatoes and red onion. Add them to the bowl with the cucumber.
Add the remaining ingredients into the bowl and mix until thoroughly combined. Add salt and pepper to taste. Enjoy!
Storage
Store leftover Greek cucumber tomato salad in a food storage container for up to 3 days. Honestly, it’ll tastes better the sooner you eat it.
But, if you want to prep some salad for a few days, make a large batch for a few days but don’t toss with olive oil and red wine vinegar until you’re ready to serve it.
FAQs
Your fork your rules my friend! You can swap the tomatoes for watermelon in the summer, or add in roasted egg plant (that’s a great to use up leftovers). Oh, I know, add in olives for some meatiness. Go crazy!
You could, but honestly, this vinaigrette is sooo simple and better tasting that you might as well make it from scratch.
Hmmm…did you add salt? When you add salt to the salad, it draws out water in the tomatoes and the cucumbers. If you must add salt, add it only when you’re ready to serve it. Other than that, be sure to use fresh veggies.
Sure, but…it tastes so good. Seriously though, if you aren’t a fan or don’t have it, you can leave it out.
Greek Cucumber Tomato Salad Recipe
Ingredients
- 1 English Cucumber
- ¾ Cup Cherry Tomatoes Halved
- ¼ Cup Red Onion Diced
- ¼ Cup Feta Crumbled
- ¼ Cup Fresh Parsley Chopped
- 1 Tbsp Red Wine Vinegar
- ½ Tsp Kosher Salt
- ¼ Tsp Fresh Ground Black Pepper
Instructions
- Cut the cucumber into ¼ inch pieces and put it in a medium bowl.
- Prepare the tomatoes and red onion. Add them to the bowl with the cucumber.
- Add the remaining ingredients into the bowl and mix until thoroughly combined. Add salt and pepper to taste. Enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 4 days.
- You can easily double this batch.
- If you can’t find cherry tomatoes, you can use Roma; just chop them in a similar size to the cucumber.
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