Introduction
Some recipes feel like summer in a bowl, and cucumber salad is one of them. My earliest memory of this dish takes me back to warm afternoons in my grandmother’s garden, where cucumbers were picked fresh and sliced within minutes. She believed the simplest ingredients created the biggest flavors, and I didn’t fully appreciate that until I grew older and began cooking on my own. Now, every time I slice through a crisp cucumber and smell fresh dill, I’m instantly transported back to those carefree days. As Lina Vexley, I’ve carried her tradition forward—refreshing, vibrant, and always shared around a table.
Fresh Cucumber Tomato Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 2 large cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/3 cup crumbled feta cheese
- 2 tbsp fresh dill chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice fresh
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place sliced cucumbers, tomatoes, feta, and dill into a large bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 1 hour for enhanced flavor.
Notes
Nutrition
How to Make the Recipe
This cucumber salad is incredibly simple to prepare, yet it delivers a balance of flavors that feels both refreshing and satisfying. Start by selecting firm, fresh cucumbers—English or Persian cucumbers work best because they have thinner skins and fewer seeds. Slice them thinly so they blend well with the other ingredients. Cherry tomatoes add pops of sweetness and color, while feta cheese brings a creamy, salty contrast. Fresh dill is key here; its bright, herbaceous flavor turns basic vegetables into something special.
Once the vegetables are prepared, the next step is mixing the dressing. A basic vinaigrette made with olive oil and lemon juice is all you need, but quality matters—use freshly squeezed lemon juice for brightness and a good extra virgin olive oil for richness. Season lightly with salt and pepper, since feta will add additional saltiness.
Gently toss the ingredients together in a large mixing bowl, ensuring every slice is coated without turning the salad watery. You can serve it immediately, but the flavors deepen if refrigerated for 20–30 minutes. This makes it ideal for preparing ahead of time for picnics, lunches, or weeknight dinners.
For variations, add sliced red onions, olives, or even chickpeas to bulk it up. Swap lemon juice with red wine vinegar for a sharper finish, or sprinkle crushed red pepper for heat. This salad pairs beautifully with grilled meats, seafood, sandwiches, or Mediterranean dishes like falafel and pita.
With just a few ingredients, this dish proves that freshness and simplicity often create the most memorable meals.
Conclusion
Cucumber salad is the kind of recipe that adapts to every season and every table—light enough for summer barbecues, crisp enough to refresh heavy meals, and versatile enough to customize endlessly. Whether you enjoy it as a side dish or a light lunch, it always delivers cool, clean flavor with very little effort. I hope this recipe inspires you to rediscover the beauty of simple ingredients prepared with care. Like many kitchen traditions passed down through generations, it’s proof that food doesn’t have to be complicated to be unforgettable. With fresh flavors and love from my kitchen to yours — Lina Vexley.