Cucumber Tomato Salad

Authentic feta cheese gives the roof of your mouth that tingling sensation that takes a little getting used to for some, but is too intriguing to ignore for others. And if it’s a “no” from the first bite, luckily there are cheese alternatives for this cucumber tomato salad recipe that work just as well.

After the basic green leaf salad, this is probably one of the most versatile salads for summer, and certainly among the easiest to make. The balsamic vinaigrette really ties the flavors together, so it’s worth making your own if you have time.

Ingredients for Cucumber Tomato Salad

Danielle Moore for Taste of Home

• English cucumber: Halve and slice a whole cucumber. You don’t need to peel it as the skin isn’t as bitter or tough as regular garden varieties. There’s no need to remove any seeds either.
• Grape tomatoes: Halve the tomatoes to release the juices, having checked the batch for any split or spoiled ones.
• Red onion: Use a halved red onion, sliced thinly, for its assertive flavor and aroma but pleasant sweetness.
• Balsamic vinaigrette: This is sweeter and thicker than balsamic vinegar on its own. You can find one premade or whip up your own.
• Feta cheese: Crumbly, salty feta gives this tomato cucumber onion salad its substance. Substitute with reduced-fat feta as an option.

Directions

Step 1: Mix the salad ingredients, chill and combine with cheese

Danielle Moore for Taste of Home

In a large bowl, combine the cucumber slices, grape tomato halves and sliced red onion. Add the vinaigrette and toss to coat. Refrigerate, covered, until you’re ready to serve. Just before serving, stir in the crumbled feta cheese and serve with a slotted spoon.

Editor’s Tip: To avoid a watery salad, you can salt the tomatoes and cucumber first then discard the liquid. The salt draws out excess moisture.

Recipe Variations

Danielle Moore for Taste of Home

• Tweak the dressing: Balsamic vinaigrette can be quite sweet, so you can make a lighter version with just balsamic vinegar and olive oil, or use a store-bought vinaigrette.
• Add avocado: Add slices of fresh avocado to give the crunch of the salad a creamy finish. They can go in with the feta. Any earlier and the avocado will turn brown.
• Give it a Mediterranean twist: Include olives (and maybe capers) and you’ve essentially got a Greek salad.

How to Store Cucumber Tomato Salad

You can keep cucumber tomato onion salad in an airtight container in the refrigerator for up to three days. Any longer and the cucumber and tomato will turn soggy, losing that satisfying crunch.

Can you make tomato cucumber salad ahead of time?

This cucumber and tomato salad recipe is so quick to make that you rarely have to make it ahead of time. However, a night in the refrigerator does allow the flavors to combine. Just bear in mind that the vinaigrette will start to pickle the salad vegetables the longer you leave it.

Cucumber Tomato Salad Tips

Danielle Moore for Taste of Home

Can I make my own balsamic vinaigrette?

You can make a basic balsamic vinaigrette with just five simple ingredients, and it’s really worth it. With a homemade version, you can customize the sweetness, choose better quality olive oil and balsamic vinegar, and avoid all those stabilizers and emulsifiers that creep into storebought dressings.

What can I serve with cucumber tomato salad?

As a classic summer dish, tomato and cucumber salad often pops up at cookouts and barbecues. It’s a bright, clean complement to hearty steaks, ribs and burgers. You can also include it as part of a Mediterranean platter with falafel, hummus, eggplant dip and tzatziki.

Are there any alternatives to feta cheese?

For a version that will satisfy the feta skeptics, substitute any salty, milky cheese. You don’t want a fatty, creamy cheese, so try halloumi, goat cheese or even cottage cheese, which is back in vogue and so easy to make.