Cucumber Tomato Salad

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 4

Why I Love This Recipe

This is one of those back-pocket salads that I make on repeat all summer long. It’s crisp, juicy, and takes minutes to throw together. I love it alongside grilled chicken, spooned over hummus, or just eaten straight from the bowl. The dressing is super simple—just olive oil, red wine vinegar, and a pinch of salt and oregano—but it soaks into the veggies perfectly and gets even better as it sits.

Ingredients

• 1 pint cherry tomatoes, halved

• 1 large English cucumber, sliced thin

• ¼ small red onion, very thinly sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• ½ tsp dried oregano

• ¼ tsp kosher salt

• Freshly ground black pepper, to taste

• Optional: crumbled feta or sliced avocado on top

Instructions

1. In a large bowl, combine the tomatoes, cucumber, and red onion.

2. In a small jar or bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.

3. Pour the dressing over the veggies and toss gently to coat.

4. Let sit for 10 minutes to allow the flavors to meld.

5. Optional: Top with crumbled feta or sliced avocado just before serving.

Notes

• This salad keeps well for a day in the fridge—just stir before serving.

• I love adding it to a bowl with grilled chicken or falafel for a quick lunch.

• If your tomatoes are extra juicy, let the salad rest in a colander over a bowl before serving to prevent sogginess.