I love an easy cucumber salad to cool off with on a hot day! It’s a simple recipe that doesn’t take much effort!

This deliciously simple side item is quite possibly the easiest cucumber salad! If you need a wonderful way to utilize summer’s bounty of produce, look no further. It’s a frugal and easy side item that is sure to please.

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As a kid, I remember my mom slicing cucumbers and dousing them with plain white vinegar and salt before eating them. I honestly don’t know if I ever tasted them, but I remember thinking that didn’t sound appetizing in the least.

She would also take a whole tomato and eat it like an apple, with a sprinkling of salt. Since I hated tomatoes as a kid, this also seemed pretty disgusting to me.

Thankfully, my tastes have “matured” a bit over the years, and I while I still don’t think I could eat them exactly like she did, I do enjoy both cucumbers and tomatoes now.

Someday I would love to have my own little garden, but until then, I love going to the farmer’s market to buy my share of summer’s bounty. Cucumbers, squash, zucchini, tomatoes, berries, green beans, herbs…something about summer just makes me want to eat ALL the fresh produce! It’s one of the reasons I love this Instant Pot corn and tomato salad!

Need another easy summer side dish? Try everything bagel cucumber bites, chickpea and edamame salad, honey lime fruit salad, lemon basil pasta salad, or easy macaroni salad!

The basic underpinnings of this recipe were given to me by my friend Brittany of The Healthy Chickadee. We were over at her house having dinner one night and she served a cucumber salad as a side item. Having never made cucumber salad (I know, I know), I was intrigued by the simplicity of the tasty dish.

Why I Love It

As I become more comfortable in the kitchen, and as my cooking abilities grow, I’m finding that some of my favorite recipes are the simplest. Sometimes pairing a handful of high-quality ingredients can make for the most delicious meal!

It’s become a dish that I make every summer as a light, refreshing, healthy side item. I love the contrasting textures of the crunchy cucumbers, juicy tomatoes, and velvety feta cheese. The red onions give it a little bit of a bite, the red wine vinegar offers a bit of tangy zip, and it’s seasoned with salt, pepper, and basil. You can use regular extra virgin olive oil in this salad, but since I’ve started making my own garlic infused olive oil, I use that most often.

The amounts of ingredients are totally flexible based on your preferences. Want extra cucumbers? Go for it. Need more tomatoes? Throw ’em in. Not a fan of feta or can’t eat cheese in general? You can just leave it out! Have fresh basil on hand? Use it! Feel free to adjust according to your taste.

If you’re looking for a great side dish to bring to a potluck or to serve alongside your favorite grilled fare, this is sure to be a hit. It’s easy to throw together, only requires a handful of inexpensive ingredients, and packs a flavorful punch.

And if you ask me, it’s waaayy better than cucumbers with white vinegar or tomatoes with salt. 🙂 Enjoy!

Yield: 4-6 servings

The Easiest Cucumber Salad for Summer

Name: The Easiest Cucumber Salad for Summer
Prep time: 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2-3 cucumbers, peeled and sliced; 1/2 medium red onion, sliced; 1/2 pint cherry tomatoes, halved; 1/4 cup red wine vinegar; 2 Tbs garlic infused olive oil (plain is fine, too!); 1/2 tsp dried basil; salt and pepper to taste; 1/2 cup feta cheese

This summer cucumber salad is an easy side dish made with summer's bounty! Cucumbers, tomatoes, and red onions combine with feta cheese and a vinaigrette for a delicious and refreshing salad!

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

2-3 cucumbers, peeled and sliced
1/2 medium red onion, sliced
1/2 pint cherry tomatoes, halved
1/4 cup red wine vinegar
2 Tbs garlic infused olive oil (plain is fine, too!)
1/2 tsp dried basil
salt and pepper to taste
1/2 cup feta cheese

Instructions

Combine cucumbers, red onion and tomatoes in a serving dish.
Add vinegar and oil, tossing to combine and coat well.
Add basil, salt, and pepper and stir to combine.
Allow mixture to chill in the refrigerator for a couple of hours, as this will allow the flavors to meld together.
Just before serving, add feta cheese and gently toss to combine.

Notes

Recipe lightly adapted from Brittany Ostebo

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 169mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 3g

Nutrition information is automatically calculated and is not guaranteed for accuracy.