Fresh and Flavorful Cucumber Tomato Salad
There’s nothing quite like a fresh garden vegetable salad on a warm summer day. Light, crunchy, and full of an easy and bright flavor, this Cucumber Tomato Salad with Feta and Kalamata Olives is the perfect side dish for just about any occasion—from casual backyard barbecues to potlucks or even a quick lunch on the porch.
For some reason, our garden in prone to producing tomatoes and cucumbers in bulk. Any other vegetable we’ll get a modest harvest, but when it comes to tomatoes or cucumbers, they don’t stop coming. I love it. But also… it gets to be a lot of the same old boring things. A creamy cucumber salad here, a BLT there… all fun and games until it’s an every day occurrence. Which is why I love this salad. It’s a great way to use up garden cucumbers and tomatoes, and it comes together in literal minutes with pantry staples. The salty feta and olives balance beautifully with the crisp cucumbers, juicy tomatoes, and zesty apple cider vinaigrette and give it a little something different from the same old, same old.
As a bonus, this easy recipe is definitely a reliable go-to that’s perfect for making ahead or doubling for a crowd.
Ingredients:
- 2 cucumbers, peeled, seeded, and cut into small pieces – I use this chopper for the cucumbers, tomatoes and olives and it makes it SO QUICK to put together.
- 2 Roma tomatoes, diced
- ½ cup crumbled feta cheese
- ¼ cup sliced, pitted Kalamata olives
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon oregano
Instructions:
- Prep the vegetables: Peel, seed, and chop the cucumbers and tomatoes into bite-sized pieces. OR, just pop them through this chopper and call it good. Add to a medium salad bowl.
- Add mix-ins: Crumble in the feta cheese and stir in the sliced Kalamata olives.
- Make the vinaigrette: In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and oregano until fully combined. I also love to just add all the ingredients to a mason jar with this lid and shake to combine.
- Combine and toss: Pour the dressing over the chopped vegetables and gently toss until everything is evenly coated.
- Let it rest: For best flavor, allow the salad to chill in the refrigerator for at least 15–20 minutes before serving.
What to Serve with Cucumber Tomato Salad
This salad is incredibly versatile and pairs well with a variety of dishes. Here are some tasty ideas we like to have with our salad:
- Grilled meats: Perfect alongside grilled chicken, steak kabobs, or pork chops.
- Seafood: Serve it next to grilled salmon, shrimp skewers, or lemon garlic tilapia.
- Mediterranean favorites: Pairs wonderfully with hummus, pita bread, falafel, or a big bowl of Greek lemon rice.
- Sandwiches & wraps: A refreshing side for turkey pita wraps, chicken gyros, or caprese paninis.
- Summer picnics: Add it to a spread with cold cut sandwiches, pasta salad, watermelon slices, and deviled eggs.
Make-Ahead and Storage Tips
- This salad can be made a few hours in advance. Just keep it refrigerated until ready to serve.
- It’s best enjoyed the same day for the freshest texture, but leftovers will keep well in an airtight container in the fridge for 1–2 days.
- If making ahead, consider adding the feta cheese just before serving to keep it from getting too soft.
Cucumber Tomato Salad
Ingredients
- 2 cucumbers peeled and diced
- 2 Roma tomatoes diced
- 1/2 cup feta cheese crumbled
- 1/4 cup kalamata olives sliced and pitted
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 tsp oregano
Instructions
- Peel and dice cucumbers and dice tomatoes. Add to medium bowl.
- Crumble in feta and add olives.
- In separate small bowl, whisk together olive oil, vinegar, salt, sugar and oregano.
- Pour dressing over vegetables and toss to combine.
- Chill for 15-20 minutes before serving.
If your garden, like mine, is overflowing with cucumbers and tomatoes, this salad is a must try! Enjoy and happy summer 😊
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