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Fresh cucumber tomato salad with sliced cucumbers, juicy cherry tomatoes, red onions, fresh herbs, and a light vinaigrette dressing.

Peanut Butter Swirl Brownies

Crisp cucumber tomato salad with red onion in a bright, simple vinaigrette. Optional feta and fresh parsley. Ready in 15 minutes—the ultimate easy summer side.
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Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American / Mediterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cucumber sliced (about 2 medium)
  • 2 cups cherry or grape tomatoes halved
  • ¼ cup red onion thinly sliced
  • 3 tablespoons olive oil
  • 1½ tablespoons red wine vinegar or fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano or Italian seasoning
  • 2 tablespoons fresh parsley chopped
  • Optional: ¼ cup crumbled feta cheese

Equipment

  • Large mixing bowl, small bowl or jar

Method
 

  1. Combine sliced cucumbers, halved tomatoes, and thinly sliced red onion in a large bowl.
  2. Whisk olive oil, vinegar or lemon juice, salt, pepper, and oregano in a small bowl.
  3. Pour dressing over vegetables and toss gently to coat.
  4. Sprinkle with parsley and fold in feta if using.
  5. Rest 10 minutes so flavors meld. Taste and adjust seasoning. Serve chilled or at room temperature.

Notes

English or Persian cucumbers need no peeling or seeding. Do not skip the 10-minute rest. Optional feta adds creamy saltiness. Best the day it is made. Easily doubled. Excellent with grilled foods, sandwiches, and summer meals. Naturally gluten-free and easily vegan without feta.