The most beautiful cucumber and tomato salad combines crisp cucumbers, ripe tomatoes, plenty of fresh herbs, a simple vinegar-forward vinaigrette, quick‑pickled red onions, and crumbled feta. We enjoy this salad year-round, but it truly shines in summer when the ingredients come straight from the garden. Light, refreshing, and full of bright flavors, it’s a perfect side for barbecues, weeknight dinners, or an easy lunch.
At our studio we joke that some of us are addicted to “herb salad” — they add herbs to almost everything because herbs elevate every dish. This cucumber tomato salad is no exception. We mix a handful of basil, mint, and dill with a tangy vinaigrette and quick‑pickled red onion for an addictive, herb-forward twist. The feta adds a salty creaminess that balances the acid from the vinegar, making each bite satisfying and bright.
You can use any tomato you prefer, which makes this a very versatile garden-style salad. Cherry tomatoes work great because they’re bite-sized and sweet, but larger tomatoes cut into chunks are equally delicious. If you like, you can also serve this salad over greens, with grilled proteins, or stirred into cold pasta for a heartier dish.
What you need for our herby cucumber tomato salad
- Tomatoes: Cherry or grape tomatoes are ideal for quick assembly—just halve them. If using larger tomatoes, cut into bite-sized pieces. Salting before assembling helps reduce excess liquid.
- Cucumbers: Any cucumber will do as long as it’s sliced thinly and bite-sized. English or Persian cucumbers are mild and tender; regular cucumbers work well too—leave the skin on for texture or peel if you prefer.
- Red onion: Thin slices add a crisp, sweet bite. Tossing onion in the vinaigrette briefly mellows the sharpness and creates quick‑pickled onions in minutes.
- Vinegar: We use a blend of white wine vinegar and apple cider vinegar for brightness. The same mixture used to quick‑pickle the onions also becomes part of the dressing.
- Feta: Crumbled feta adds a briny, creamy contrast that balances acidity. Omit if you prefer a dairy‑free version.
How do you keep cucumber salad from getting watery?
To reduce excess moisture, salt the cucumbers and tomatoes and let them sit in a colander over a bowl for about 15 minutes. The salt draws out water, which you can discard before tossing the salad. This step helps keep the salad crisp and prevents it from becoming soggy.
How to make cucumber tomato feta salad
- Make the vinaigrette by combining white wine vinegar, apple cider vinegar, a touch of honey, and a pinch of salt. Shake or whisk until the honey dissolves and the dressing is smooth.
- Quick‑pickle the onion by pouring some of the vinaigrette over thin onion slices and letting them sit for at least 10 minutes. This softens the onion’s bite and infuses it with flavor.
- Salt the tomatoes and cucumbers in a colander and let them drain for about 15 minutes to remove excess moisture. Discard the liquid.
- Toss the drained tomatoes and cucumbers with the pickled onions, the remaining vinaigrette, and a generous handful of torn basil, mint, and chopped dill. Finish with crumbled feta and serve immediately.
Ingredient swaps and variations
- Tomatoes: Use any variety—slicing larger tomatoes into bite-sized pieces works fine. Salting first prevents a watery salad.
- Cucumbers: English, Persian, or standard cucumbers are all suitable. Cut into half moons or thin rounds. Leaving the skin on adds color and texture.
- Vinaigrette: Swap the vinegars for red wine vinegar, rice vinegar, or a mild balsamic for a different flavor profile. Olive oil can be added for a richer dressing if desired.
- Cheese: If you don’t use feta, try a tangy goat cheese or leave the cheese out entirely for a lighter salad.
What else can I add to this salad?
- Cooked beans (chickpeas or cannellini) for extra protein
- Olives for briny depth
- Bell pepper for crunch and color
- Artichoke hearts for a Mediterranean touch
- Microgreens or baby arugula for extra greens
- Fresh watermelon for a sweet, summery contrast
Storage
To keep the salad crisp, store it in a sieve or a salad spinner set over a bowl in the refrigerator so any remaining liquid can drain away. Stored this way, the salad keeps best for up to 24 hours. If you plan to keep leftovers, store the vinaigrette separately and add the dressing just before serving to preserve texture.
How long will leftovers last?
This salad is best eaten fresh. Because it contains fresh herbs and a vinaigrette, leftovers will typically remain good for about 24 hours in the fridge; after that the herbs and cucumbers can become limp.
Ingredients (serves 4)
- ¼ cup white wine vinegar
- ½ cup apple cider vinegar
- 2 teaspoons honey
- 1½ teaspoons salt, divided
- ½ medium red (purple) onion, thinly sliced
- 4–6 English cucumbers, sliced (about 4 cups)
- 3 cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tablespoons fresh dill, roughly chopped
- ¼ cup crumbled feta cheese
Instructions
- Combine the white wine vinegar, apple cider vinegar, honey, and ¼ teaspoon salt in a jar or small bowl. Shake or whisk until combined and the honey is dissolved.
- Place the sliced onion in a bowl and pour about half of the vinegar mixture over it to quick‑pickle the onion. Set aside.
- Put the cucumbers and halved cherry tomatoes in a colander and sprinkle with ½ teaspoon salt. Toss and let drain over a bowl for about 15 minutes, then discard the liquid.
- Add the drained cucumbers and tomatoes to a serving bowl. Add the pickled onions and remaining vinegar dressing and toss gently to combine.
- Toss in the basil, mint, and dill. Top with crumbled feta and serve immediately.
Tips & Notes
- Salting the cucumbers and tomatoes is essential—don’t skip it if you want a non‑watery salad.
- You can substitute other vinegars for a different flavor; try rice vinegar or red wine vinegar.
- To make this a simple pasta salad, add about 4 ounces of cooked pasta and toss well.
- Storing the salad in a sieve or salad spinner in the fridge helps keep it crunchy longer.
Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.