Introduction
When the summer heat kicks in, there’s nothing quite as refreshing as a crisp Cucumber and Tomato Salad with Lemon Dressing. This vibrant dish combines garden-fresh vegetables with a bright, citrusy dressing that’ll wake up your taste buds. I love serving this salad because it’s incredibly easy to make, requires zero cooking, and packs a nutritious punch. Whether you’re planning a backyard BBQ or need a quick lunch option, this recipe delivers fresh flavors in just minutes.
Ingredients
For the salad:
- 2 medium cucumbers, thinly sliced
- 3 ripe tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese (optional)
For the lemon dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Wash all vegetables thoroughly. If using garden cucumbers, peel them first as the skin can be bitter. For English cucumbers, leaving the skin on is fine.
- Slice cucumbers into thin rounds (about 1/4 inch thick) and place in a large bowl.
- Cut tomatoes into wedges or bite-sized pieces and add to the bowl.
- Thinly slice the red onion and add to the mixture.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, and honey until well combined.
- Pour the dressing over the vegetables and toss gently to coat.
- Season with salt and pepper to taste.
- Sprinkle with fresh parsley and feta cheese if using.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes (plus 5-10 minutes resting time)
Servings: 4-6 as a side dish
Recipe Notes
– For best results, use fresh, firm cucumbers and ripe but firm tomatoes. Avoid overripe tomatoes as they can make the salad too watery.
– If preparing ahead, keep the dressing separate and add it just before serving to maintain the vegetables’ crispness.
– To reduce the sharp bite of red onion, soak the sliced onions in cold water for 10 minutes before adding them to the salad.
– Store any leftovers in an airtight container in the refrigerator for up to 24 hours, though the vegetables will soften over time.
– For a dairy-free version, simply omit the feta cheese or replace it with olives for a similar salty element.
– If you prefer a milder garlic flavor, use garlic powder instead of fresh garlic in the dressing.
Cucumber and Tomato Salad with Lemon Dressing
Ingredients
- 2 medium cucumbers thinly sliced
- 3 ripe tomatoes cut into wedges
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/2 cup crumbled feta cheese optional
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove minced
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Wash all vegetables thoroughly. If using garden cucumbers, peel them first as the skin can be bitter. For English cucumbers, leaving the skin on is fine.
- Slice cucumbers into thin rounds (about 1/4 inch thick) and place in a large bowl.
- Cut tomatoes into wedges or bite-sized pieces and add to the bowl.
- Thinly slice the red onion and add to the mixture.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, and honey until well combined.
- Pour the dressing over the vegetables and toss gently to coat.
- Season with salt and pepper to taste.
- Sprinkle with fresh parsley and feta cheese if using.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
