Looking for a great way to use those delicious cherry tomatoes on your counter? This Cherry Tomato and Cucumber Salad is a great quick addition to any meal.
I used to be all alone in my household of four. In the early stages of this blog, I made this recipe, and no one ate it with me 🙁
Now, I have a household of 6, and everyone ate it and loved it lol. It's funny how time can change things. I will never get over all the growing up everyone has done, whether it's the family liking tomato basil bruschetta or a pesto goat cheese pizza, but I'm all for it.
Ok, so this recipe is pretty basic, but it packs a bunch of flavor and awesomeness. As with most salads, a key part of it tasting good is fresh ingredients.
So this dish is usually made pretty quickly after we get groceries or pick tomatoes from the garden. Sometimes I will swap out a dish inside the meal prep for weight loss plan for this as well.
If you love Cherry Tomato and Cucumber Salad, you'll also enjoy Springtime Cobb Salad.
In This Post You'll Find:
Reasons You'll Love It
- Super quick to prepare - just takes 10-15 minutes.
- Stores easy in the fridge, making it a great meal prep idea.
- Healthy addition to a Mediterranean diet.
- It's healthy, vegan, and gluten-free.
Ingredient Notes
Cherry Tomatoes - These have become a household favorite. Even Dustin eats them now, which is crazy. The pop of flavor every time you bite into one is just perfection. If you're lucky to find cherry bombs or local fresh cherry tomatoes, even better.
English Cucumbers - these are my favorite type of cucumbers because the skin is thinner and not bitter or waxy. I almost always use these in any dish where I want cucumbers 🙂
Red Onion - we like adding the flavor of very, very thinly sliced red onions to this dish because it also adds a little crunch and heat.
Extra Virgin Olive Oil - I always use high-quality extra virgin olive oil - this isn't an area to skimp when making a dressing.
Feta Cheese - The feta is optional with this salad. Without it, the salad is a delicious vegan and non-dairy option. With feta, the salad has an extra creaminess which balances nicely with the acids.
How To Make Cherry Tomato Cucumber Salad
Step 1: Slice cucumbers into thirds, then into halves, lengthwise. Slice into ¼ inch half moons and set aside.
Step 2: In a large mixing bowl, combine cucumbers, tomatoes, and red onion.
Step 3: Whisk together the vinegars, lemon juice, olive oil, sea salt, and pepper in a small mixing bowl. Set aside.
Step 4: Add vinegar mixture to the cucumber mixture and gently toss to coat.
Cherry Tomato Cucumber Salad Goes Well With:
- By Itself: Yes, sometimes we just make this by itself and eat it as a snack or maybe an appetizer - it's that good.
- Steak: On the side of a good steak, like this Pan Roasted Steak is a great way to serve this dish.
- Wraps: Wraps are a great choice to pair, like this Turkey, Avocado and Hummus Wrap.
- Grilled Chicken: If you grilled up any of these marinated chicken recipes then it would pair really well.
Tomato Recipes
Cherry Tomato and Cucumber Salad
Equipment
- mixing bowl
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 cucumbers
- 12 ounces cherry tomatoes about 2 cups, halved
- ¼ large red onion thinly sliced
- 2 tablespoon rice vinegar
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup feta cheese, crumbled optional
Instructions
- Slice cucumbers into thirds then into halves, lengthwise. Slice into ¼ inch half moons and set aside.
- In a large mixing bowl, combine cucumbers, tomatoes and red onion.
- Whisk together the vinegars, lemon juice, olive oil, sea salt and pepper in a small mixing bowl. Set aside.
- Add vinegar mixture to the cucumber mixture and gently toss to coat.
Dustin
We should grow tomatoes and cucumbers so you can make this from scratch 🙂
Tara Watkins
Hi Lacey,
I really enjoy your site, stories and recipes.
I enjoy the cucumber and tomato salad. I kick it up a little and add a pinch of red pepper flakes.
I live in Alaska and just went on a Halibut fishing trip. I am looking forward to trying yor Halibut Picatta.
When I first signed up for your news letter/ free cookbook offer I entered my email address. Was it actually a cookbook or recipes with your newsletter?
If you sent an actual collection of recipes/cookbook my husband deleated it as he did not recognize the "Sweet Pea" address. He knows better now.
Could you resend the cookbook to me?
Thank-you, Tara Watkins
Lacey Baier
Hi Tara! First off, thanks for signing up to my newsletter! In addition to providing a link to my free downloadable cookbook for people who sign up for my newsletter, I send out a recurring newsletter with recipes not found on this blog. In each newsletter, there is a link to my free newsletter. If you'd prefer, however, I'd be happy to send you the link via email. P.S. I hope you enjoy the Halibut Picatta -- it sounds amazing with fresh halibut!