This tomato cucumber salad is a fresh, reliable staple that works across seasons and occasions. Crisp cucumbers, juicy tomatoes, briny olives, and feta are brought together with a simple red wine vinaigrette for a salad that’s light, flavorful, and easy to prepare ahead. It’s the kind of dish that fits just as comfortably on a weeknight table as it does at a casual gathering.

Ingredients:

For the Salad:

  • 1 pint cherry tomatoes, halved
  • 1 pound seedless cucumbers, peeled, quartered lengthwise, and sliced
  • ½ red onion, finely chopped
  • ½ cup pitted kalamata olives, halved
  • 4 ounces feta cheese, crumbled

For the Dressing:

  • 2 tablespoons red wine vinegar
  • 5 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions:

  • In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper to make the dressing.
  • Add the tomatoes, cucumbers, red onion, and olives to a large bowl. Pour half of the dressing over the vegetables and toss gently to combine.
  • Taste and add more dressing as needed. Crumble the feta over the salad and toss once more, just until combined.
  • Serve immediately or refrigerate until ready to serve.

Serves 4.

Hosting Tip

This salad can be made a few hours ahead and stored in the refrigerator. Add the feta just before serving for the best texture.