1. Slice your cucumbers into 1/4 inch thick rounds or half-moons, depending on the size. You want them substantial enough to stay crisp but not so thick they’re hard to eat.
2. Halve the cherry tomatoes and add them to a large bowl along with the sliced cucumbers.
3. If your red onion is particularly sharp, soak the slices in cold water for 10 minutes, then drain and pat dry. Otherwise, just slice it as thin as possible—like translucent thin—and add to the bowl.
4. Sprinkle the crumbled feta cheese and chopped fresh parsley over the vegetables. Don’t toss yet—just let everything sit on top.
5. In a small bowl or jar, whisk together the olive oil, red wine vinegar, a generous pinch of salt, and several grinds of black pepper until emulsified. Taste the dressing—it should be tangy and well-seasoned.
6. If serving within the hour, drizzle the dressing over the salad now and toss gently to combine everything without crushing the tomatoes. If making further ahead, wait to dress until 30 minutes before serving.
7. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld and the salad get nice and cold. Give it another gentle toss right before serving.
8. Taste and adjust seasoning if needed—this salad usually needs more salt than you think. Serve immediately while cold and crisp, using a slotted spoon if any liquid has accumulated at the bottom.

Nutrition Information (Per Serving):

• Calories: 85
• Carbohydrates: 6g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 2g
• Fiber: 1g
• Sodium: 180mg
• Vitamin C: 12mg (13% DV)
• Vitamin A: 850 IU (17% DV)
• Calcium: 60mg (5% DV)

This is a light, refreshing salad that’s low in calories but high in vitamins from the fresh vegetables. Perfect for healthy summer eating.

Notes:

• Seriously, use ripe, in-season tomatoes—this salad is only as good as your tomatoes
• Don’t dress more than an hour before serving or it’ll get watery
• Slice the red onion as thin as possible—thick slices are overpowering
• English cucumbers work better than regular because they’re less watery and don’t need peeling
• Be generous with salt and pepper—bland vegetables need good seasoning

Storage Tips:

• Best eaten the same day it’s made while vegetables are crisp
• If you must store leftovers, keep them in an airtight container in the fridge for up to 1 day
• Drain off any accumulated liquid before serving leftovers
• Don’t freeze this salad—cucumbers and tomatoes get mushy when thawed
• Store any extra dressing separately and add to leftovers to freshen them up

Serving Suggestions:

• Summer BBQ Side: Serve alongside grilled chicken, steak, or fish for the perfect summer meal
• Mediterranean Spread: Include as part of a mezze platter with hummus, pita, and olives
• Light Lunch: Serve over mixed greens with grilled chicken or chickpeas for a complete meal
• Pita Stuffing: Stuff into warm pita bread with hummus for a quick, fresh sandwich

Mix It Up (Recipe Variations):

• Greek-Style Salad: Add Kalamata olives, dried oregano, and a squeeze of lemon juice for authentic Greek flavor
• Italian Caprese Style: Swap feta for fresh mozzarella pearls and use fresh basil instead of parsley
• Avocado Addition: Add diced avocado at the last second for creamy richness (don’t add too early or it’ll brown)
• Cucumber Tomato Chickpea Salad: Add a drained can of chickpeas for protein and turn it into a complete light meal

What Makes This Recipe Special:

This simple Mediterranean salad represents the philosophy that great food doesn’t require complexity—just fresh, quality ingredients treated with respect. The combination of crisp cucumbers and juicy tomatoes appears across Mediterranean cuisines from Greek salad to Israeli salad to Turkish shepherd’s salad, proving that this pairing is universally beloved. What sets a truly great cucumber tomato salad apart from mediocre versions is the ripeness and quality of the produce, the proper balance of salt and acid in the dressing, and most importantly, the restraint to keep it simple and let the vegetables shine—it’s the kind of dish that tastes like summer, reminds you that the best cooking is often the simplest, and proves that you don’t need a dozen ingredients to make something absolutely delicious.