I can’t tell you how many times I’ve made this salad, especially when Chicago feels like 100 degrees outside due to the humidity. This is one you’ll whip up when you need something light, refreshing, and fast, with no actual cooking required.
This beautiful tomato cucumber salad is one of those easy meals I can make on a whim and pair with just about anything. It requires super simple ingredients, minimal chopping, and is the perfect way to freshen up any meal you make. I could literally scoop it up on top of cottage cheese and call it a day.
Wait…I’ll actually have to try that! Anyway, this is my take on the more traditional Greek salads you get at restaurants with big hunks of feta gently and a simple, vinegar-based dressing. Cool off and enjoy it all summer long!
Ingredients in this tomato cucumber salad
As the title suggests, we’re using lots of fresh vegetables in this summer salad, plus a few extra mix-ins that make it extra special. Here’s what you’ll need:
- Fruits & veggies: tomatoes, cucumber, avocado, and red onion give the salad a combo of juicy, crunchy, creamy, and zippy.
- Salt & pepper: you’ll want to mix the veggies with plenty of salt and pepper before tossing in the dressing.
- For the “dressing:” you’ll simply whisk together olive oil, lemon juice, and garlic for a simple, light dressing to coat the salad.
- Mix-ins: I love to add feta cheese for briny, salty flavor, plus parsley and/or basil for plenty of freshness. Mozzarella balls would also be delicious in this salad!
Choosing the right cucumbers
I almost always prefer using mini, “Persian” cucumbers because they have a lot more crunch due to less water content, and the skin isn’t as tough. You can absolutely use regular cucumbers, but you may want to peel them and/or scoop out some of the seeds so that they don’t make the salad watery. English cucumbers are another great option.
Can I make it dairy-free?
Sure! Simply omit the feta, or use your favorite crumbled dairy-free cheese. You may then want to taste the salad and add a pinch of extra salt.
Delicious ways to serve this salad
The best part about this tomato cucumber salad? It’s SO versatile and easy to dress up or pair with your meals. Here are my favorite ways to serve it:
- Over arugula for extra greens and zippy flavor
- With cooked, cold, short pasta like orzo, pearl couscous, or ditalini, and a fresh squeeze of lemon juice
- Tossed with some pitted kalamata olives or Castelvetrano olives for extra Greek-inspired flavor
- In a wrap with your favorite proteins (or over these Herby Chicken Meatball Pitas!)
- Over a chicken parmesan cutlet or grilled Greek marinated chicken
Looking to add a protein?
Try serving the salad with:
- Grilled Honey Mustard Chicken
- Honey Lemon Garlic Salmon
- Greek Chicken Kabobs
- Tossed with a can of rinsed, drained chickpeas
- Grilled shrimp
Prep it ahead of time
This cucumber tomato salad is SO easy to prep!
- Slice up your veggies (besides the avocado) and store them in an airtight container in the refrigerator.
- Mix the dressing ingredients and store them separately in the fridge.
- When you’re ready to serve, add the veggies to a salad bowl and season, then toss with the dressing and add your mix-ins. Done!
Tools I use to make this salad
Check out all of my favorite kitchen tools here!
Storing tips
Store any leftover tomato cucumber salad in an airtight container in the refrigerator for up to 2-3 days.
More salad recipes you’ll love
- The Easiest Chopped Greek Chickpea Salad
- Herby Chickpea and Feta Pasta Salad
- Scoop It Up Kale Couscous Salad
- Avocado Peach Tomato Salad with Dilly Tahini Dressing
- Avocado & Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Get all of my salad recipes here!
I hope you love this tomato cucumber salad recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Mediterranean Tomato Cucumber Avocado Salad
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice, from 1 lemon (or sub red wine vinegar)
- 1 clove garlic, grated
- 1 to 2 ripe but firm avocados, diced
- 3 to 4 persian cucumbers, halved lengthwise and sliced
- 2 pints cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¼ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 4 to 6 ounces feta cheese, cut into small cubes
- ¼ cup fresh chopped mix of parsley and/or basil
- 3 cups arugula, optional
Instructions
- In a large bowl add the olive oil, lemon juice (or vinegar), and garlic. Whisk with a fork until well combined.
- Add in the avocados, cucumber, tomatoes and onion, then season with salt and pepper. Gently stir to combine so that the dressing coats the vegetables. Before serving, add feta cheese and herbs on top, then barely toss together. Serve over arugula or over cold pasta (such as orzo) and with some grilled chicken or over a chicken cutlet!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 26th, 2025, and republished on June 17th, 2026.
Agreed this was delicious and I wouldn’t change a thing I will definitely be making this again and again! Thank you!
Amazing! A wonder, fresh lunch or side 🙂
Delicious! So simple and a great use of seasonal produce!
Absolutely! This was on repeat in our house 🙂