I can’t tell you how many times I’ve made this salad, especially when the humidity in Chicago makes it feel like 100 degrees outside. This product is ready to use when you need light, refreshing, and quick food without the need for actual cooking.
this beautiful Tomato Cucumber Salad It’s one of those easy meals that I can improvise and pair with just about anything. Requiring very simple ingredients and minimal cutting boards, it’s the perfect way to add freshness to every meal you make. You can literally top it with cottage cheese and call it a day.
wait for a sec… I actually have to try it! Anyway, this is my take on the traditional Greek salad you get at a restaurant with a big dollop of feta cheese and a simple vinegar-based dressing. Stay cool all summer!
Ingredients for this Tomato Cucumber Salad
As the title suggests, this summer salad uses a lot of fresh vegetables, and adds some extra mix-ins to make it even more special. Here’s what you need:
- Fruits and Vegetables: Tomatoes, cucumbers, avocados and red onions give this salad a juicy, crunchy, creamy and vibrant combination.
- Salt and pepper: It’s a good idea to season the vegetables with plenty of salt and pepper before adding them to the dressing.
- “dressing:” Simply whisk together olive oil, lemon juice, and garlic to make a simple, light dressing to coat your salad.
- Mixins: I like to add feta cheese for a nice salty kick and parsley and/or basil for extra freshness. I think mozzarella balls would also be delicious in this salad!
Choosing the Right Cucumbers
I almost always prefer small “Persian” cucumbers because they have lower water content and less tough skin, which gives them more of a crunch. You can use regular cucumbers, but it’s a good idea to peel them or scoop out the seeds to avoid watering down the salad. English cucumbers are another great choice.
Can I make it without dairy?
Be sure! Omit the feta cheese or use your favorite dairy-free crumbled cheese. Then taste the salad and maybe add a little more salt.
How to enjoy this salad
The best part about this Tomato Cucumber Salad? Versatile and easy to dress up or pair with a meal. Here are some of my favorite ways to serve:
Looking to add protein?
Serve your salad like this:
Prepare in advance
This cucumber tomato salad is so easy to prepare!
- Chop vegetables, except avocado, into small pieces and store them in an airtight container in the refrigerator.
- Mix the dressing ingredients and store separately in the refrigerator.
- When ready to serve, place vegetables in a salad bowl, season, drizzle with dressing, and add mix-ins. complete!
Tools used to make this salad
Check out all of my favorite kitchen tools here!
storage tips
Store leftover tomato cucumber salad in an airtight container in the refrigerator for up to 2 to 3 days.
More Salad Recipes You’ll Love
Get all my salad recipes here!
I hope you like this Tomato Cucumber Salad recipe! If you made it, please let me know if you liked it by leaving a comment and rating. Enjoy, X!
that
ambitious kitchen
cookbook
125 Incredibly Healthy, Sometimes Indulgent, and Never Boring Recipes for Every Meal of the Day
Mediterranean Tomato Cucumber Avocado Salad
by
A simple, fresh tomato-cucumber salad loaded with herbs, creamy avocado, and nutty feta cheese. This awesome salad is the perfect way to utilize summer produce and is delicious paired with arugula or cold pasta with your favorite protein! It’s ready in just 15 minutes and full of beautiful flavor and texture.
ingredient
- 3 tablespoon extra virgin olive oil
- 2 tablespoon Fresh lemon juice (or red wine vinegar) from 1 lemon
- 1 cloves garlic, chopped
- 1 to 2 Finely chopped ripe but firm avocado
- 3~4 Persian cucumbers cut in half lengthwise and sliced
- 2 pint Cherry tomatoes, cut in half
- ½ medium red onion, thinly sliced
- ¼ teaspoon Kosher salt, additional salt to taste
- freshly ground black pepper
- 4 to 6 oz. Feta cheese cut into small cubes
- ¼ cup Freshly chopped parsley and/or basil mix
- 3 cup arugula, optional
guideline
Combine olive oil, lemon juice (or vinegar), and garlic in a large bowl. Stir with a fork until well combined.
Add avocado, cucumber, tomato, and onion and season with salt and pepper. Gently stir to coat the vegetables with the dressing. Add feta cheese and herbs on top and toss lightly before serving. Serve over arugula or cold pasta (e.g. orzo), grilled chicken or chicken cutlets!
Recipe Notes
See the full post for delicious ways to serve this salad!
nutrition
clothing material: 1Servings (4 servings)calorie: 262knifecarbohydrate: 14gprotein: 7gprovince: 21gSaturated Fat: 6gfiber: 5gsugar: 7g
Recipe by Monique Volz // Ambitious Kitchen | Photo: Eat Love Eats
This post was originally published on August 26, 2025, and was republished on June 17, 2026.
