Cherry Tomato & Cucumber Salad Recipe

Prepare tomatoes

Rinse the cherry tomatoes, pat dry, and halve them (quarter if very large). Place in a large mixing bowl.

Prepare cucumber

Wash the cucumber. If the skin is thick or waxed, peel stripes or fully peel; otherwise leave unpeeled. Cut the cucumber in half lengthwise, scoop out seeds gently if watery, then slice into half-moons about 1/4-inch thick. Add to the bowl with tomatoes.

Slice onion

Peel the red onion and cut into very thin half-moon slices. If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add herbs and cheese

Roughly chop the parsley leaves (discard thick stems) and add to the vegetables. If using, crumble the feta and add to the bowl as well.

In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Whisk vigorously or seal the jar and shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more lemon if you prefer brighter acidity.

Pour about three-quarters of the dressing over the salad and gently toss with tongs or salad spoons to coat evenly. Reserve the remaining dressing to serve on the side or to keep the salad from becoming soggy if making ahead.

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld. Give it one final toss, taste for seasoning and add additional salt, pepper, or a squeeze of lemon if needed.

Serve immediately as a side or light main, or refrigerate up to 2 hours before serving. If chilled longer, hold dressing separately and toss just before serving to maintain cucumber crunch.