Cucumber Tomato Salad
This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.
Servings: 6 servings (1⅓ cups each)
Calories: 135kcal
Equipment
- Mixing Bowls
Ingredients
Red Wine Vinaigrette
- ¼ cup olive oil 2oz., $0.70
- 2 Tbsp red wine vinegar $0.18
- 1 Tbsp lemon juice $0.07
- 1 tsp dried oregano $0.06
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.04
Salad
- 2 cucumbers peeled and chopped, (about 1.25 lb., 566g, 4 cups) $1.52*
- 4 Roma tomatoes chopped, (about 1 lb., 453g, 2 cups) $1.27
- ½ small red onion sliced thin, (150g, 1 cup) $0.51
- 1 green bell pepper chopped, (180g, 1 cup) $0.86**
- ¼ bunch fresh parsley chopped, (55g, ½ cup) $0.24***
- 2 oz. feta crumbled, $1.15****
Optional Add-ins
- kalamata olives
- roasted red pepper
Instructions
- Gather and prepare all ingredients.
- Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper.
- Thinly slice the red onion and soak them in a bowl of ice water for 5-10 minutes, then drain the water. This helps to remove the harsh bite of the red onions.
- Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese if it's not already crumbled.
- Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. If you're adding the olives and roasted red peppers, include them here (optional). Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.
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Video
Notes
*Regular slicing cucumbers have a slightly more pronounced cucumber flavor, but their thicker skin can sometimes be a little bitter. Peeling alternating strips keeps some of that fresh flavor and color while removing enough skin for a more pleasant bite. If you prefer a milder, sweeter cucumber with very tender skin, English or Persian cucumbers are excellent substitutes and don't need to be peeled!
**Green bell peppers are usually the most budget-friendly option when it comes to bell peppers! Their crisp texture and slightly bitter flavor also balance the sweet tomatoes and tangy vinaigrette in this salad. You can also use other peppers if preferred. Red peppers make the salad sweeter and juicier, while orange and yellow peppers offer a milder sweetness if that’s what you prefer.
***Fresh parsley adds a clean, herby flavor that lets the vegetables and vinaigrette shine, but you can swap it for fresh dill, basil, mint, oregano, chives, or cilantro. Each herb takes the salad in a slightly different direction, so choose one that matches the rest of your meal.
****I use pre-crumbled feta here because it’s more affordable and easy to find. However, block feta packed in brine will give you the creamiest texture and tangiest flavor because it stays moist until you're ready to crumble it. The feta also gives this salad a nod to a classic Greek cucumber tomato salad, which traditionally combines chunky cucumbers, tomatoes, green bell pepper, red onion, olives, a slab of feta, and a simple olive oil dressing without any lettuce.
Optional add-ins: Kalamata olives and roasted red peppers add even more Mediterranean-style flavor to this salad. The olives bring a salty, briny bite, and the roasted peppers add a little natural sweetness. See the Variations section below for more easy ways to change up this cucumber tomato salad.
Adjusting the yield: This recipe is easy to scale because there’s no cooking involved. Simply increase or decrease the vegetables and vinaigrette in the same proportions. For only one or two servings, I think it's easier to whisk the dressing right in the serving bowl. For larger gatherings, make a double batch of the salad and dressing, and dress the salad just before serving so everything stays as crisp as possible.
Nutrition
Serving: 1serving (1⅓ cups each, without optional add-ins) | Calories: 135kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Sodium: 309mg | Fiber: 2g