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Tomato Cucumber Summer Salad - Fresh, Crisp, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tomatoes (4 cups, chopped) – Use ripe cherry, grape, or Roma tomatoes for the best flavor.
  • Cucumbers (2 medium) – Persian or English cucumbers are ideal for their thin skin and low seeds.
  • Red onion (1/4 medium, thinly sliced) – Adds bite and color without overpowering.
  • Fresh herbs – 1/4 cup chopped parsley and/or dill; basil also works well.
  • Extra-virgin olive oil (3 tablespoons)
  • Lemon juice (2 tablespoons, freshly squeezed) – Or use red wine vinegar if you prefer.
  • Garlic (1 small clove, minced) – Optional but adds depth.
  • Honey or sugar (1/2 teaspoon) – Just a touch to balance acidity.
  • Kosher salt (3/4 to 1 teaspoon, to taste)
  • Freshly ground black pepper (to taste)
  • Crumbled feta (optional, 1/2 cup) – For a creamy, salty finish.
  • Kalamata olives (optional, 1/3 cup, halved)

Method
 

  1. Prep the vegetables. Chop the tomatoes into bite-size pieces. Slice the cucumbers into half-moons or quarters for more crunch. Thinly slice the red onion. Add everything to a large salad bowl.
  2. Make the dressing. In a small bowl, whisk together olive oil, lemon juice, minced garlic, honey, salt, and pepper until smooth and slightly emulsified.
  3. Add the herbs. Chop the parsley and dill (or basil) and add them to the bowl with the tomatoes and cucumbers.
  4. Toss gently. Pour the dressing over the salad and toss with a light hand so the tomatoes don’t break down. Taste and adjust salt, pepper, or acidity as needed.
  5. Finish with extras. If using, fold in feta and olives. Serve right away for peak crunch, or let it sit 10–15 minutes to meld flavors.
  6. Optional chill. If you like it extra cold, refrigerate for 20 minutes before serving, then give it a quick toss and a fresh squeeze of lemon.