Cucumber Tomato Onion Salad

The photo appears to show a fresh cucumber, tomato and red-onion salad with a tangy oil-and-vinegar dressing, black pepper, herbs/seasoning, and what looks like a small amount of crumbled feta cheese. Since the exact recipe used for the photographed dish isn’t provided, the recipe below is a close, practical recreation.

A similar USDA/MyPlate cucumber-tomato salad uses cucumber, tomato, red onion, vinegar, olive oil, garlic, salt and black pepper.
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Nutrition.gov

Ingredients — 4–6 servings
Salad
2 large cucumbers, thinly sliced

3 medium ripe tomatoes, diced or cut into wedges

½ medium red onion, very thinly sliced

½ cup feta cheese, crumbled — optional but recommended for the appearance/flavor in the photo

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped — optional

½ tsp freshly ground black pepper

½ tsp dried oregano

Dressing
3 tbsp extra-virgin olive oil

2 tbsp apple-cider vinegar or red-wine vinegar

1 tbsp fresh lemon juice

1 small garlic clove, finely minced

½ tsp salt, or to taste

¼ tsp black pepper

½ tsp honey or sugar — optional, to balance the acidity

The basic combination of cucumber, tomato, red onion, olive oil and an acidic dressing is also used in established versions of this salad.
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Delish
+1

How to Make It
1. Prepare the cucumber
Wash and slice the cucumbers into approximately ¼-inch (6 mm) rounds.

For especially crisp salad:

Sprinkle cucumber with a small pinch of salt.

Leave for 10 minutes.

Pat dry with paper towels.

This removes some excess water and keeps the dressing from becoming diluted.

2. Prepare the vegetables
Dice the tomatoes.

Thinly slice the red onion.

Chop parsley and dill.

Tip: If the onion is very strong, place the slices in cold water for 5–10 minutes, then drain. This gives you a milder onion flavor.

3. Make the dressing
Whisk together:

Olive oil + vinegar + lemon juice + garlic + salt + pepper + honey/sugar.

Whisk until combined.

4. Combine
Place cucumber, tomatoes and red onion in a large bowl.

Pour the dressing over the vegetables and gently toss.

5. Add the finishing ingredients
Add:

feta

parsley

dill

oregano

additional black pepper

Toss very gently so the tomatoes don’t become crushed.

6. Rest
For the best flavor, refrigerate for 20–30 minutes before serving.

For a similar salad, USDA’s recipe recommends refrigerating for at least an hour; however, because this version contains fresh herbs and feta, 20–30 minutes is a good balance between flavor development and crispness.
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Nutrition.gov
Restaurant-Style Version
For a salad closer to the photograph, use:

English cucumbers — 2

Roma or vine tomatoes — 3

Red onion — ½

Feta — ½ cup

Extra-virgin olive oil — 3 tbsp

Red-wine vinegar — 2 tbsp

Lemon juice — 1 tbsp

Garlic — 1 clove

Dried oregano — ½ tsp

Fresh parsley — 2 tbsp

Black pepper — ½ tsp

Salt — ½ tsp, then adjust

English cucumbers work particularly well because their thinner skin means peeling usually isn’t necessary.
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The Kitchen Girl

Optional Add-Ins
You can customize it with:

Kalamata olives

Green bell pepper

Fresh mint

Extra dill

Basil

More feta

Red pepper flakes

Extra garlic
Sweet corn

Chickpeas

Avocado

For a traditional Mediterranean/Greek direction, cucumber, tomato, red onion, feta and olive oil are particularly natural combinations.
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MyPlate.food

Approximate Nutrition
For the recipe with ½ cup feta, divided into 6 servings, the approximate nutrition is:

Nutrient Per serving
Calories ~130–150 kcal
Protein ~3–4 g
Carbohydrates ~7–9 g
Fat ~10–12 g
Saturated fat ~2–3 g
Fiber ~2 g
Total sugars ~4–5 g
Sodium ~250–400 mg
Potassium ~300–400 mg

Important: These are estimates. The actual numbers change substantially depending on tomato/cucumber size, amount of feta, olive oil and salt. Published versions of cucumber-tomato salads similarly vary considerably in calories depending on the dressing and cheese used.
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The Kitchen Girl
+1

Without feta
Removing the feta makes the salad:

lower in calories

lower in protein

lower in saturated fat

substantially lower in sodium

Without olive oil
Removing the oil cuts a significant amount of calories and fat, but the dressing will be less rich.

Allergy / “Nut” Information
This recipe is naturally nut-free as written.

It contains:

No peanuts

No almonds

No walnuts

No cashews

No pistachios

No other tree nuts

However, check packaged feta, seasonings and dressings for cross-contact warnings if you’re cooking for someone with a serious nut allergy.

It is also naturally:

Vegetarian

Gluten-free when all packaged ingredients are verified gluten-free

Egg-free
Pork-free

Chicken-free

Fish-free

With feta removed, it becomes vegan and dairy-free.

Recipe Q&A
Can I make this the night before?
Yes, but for the best texture, prepare the vegetables ahead and add the dressing closer to serving. Tomatoes and cucumbers release water as they sit.

How long does it last?
Store covered in the refrigerator for about 2–3 days. The salad will become progressively softer and more watery.

Can I use regular cucumbers?
Absolutely. English or Persian cucumbers are ideal, but ordinary cucumbers work well too.

Should I peel the cucumber?
No, particularly if using English or Persian cucumbers. If the skin is thick or bitter, peel it.

Can I use cherry tomatoes?
Yes. Halve them rather than chopping them finely. This generally keeps the salad less watery.

Can I substitute white onion?
Yes. Red onion gives the salad the strongest color and a classic flavor, but sweet onion or shallot works well.

Can I replace vinegar with lemon juice?
Yes. Use approximately 2–3 tbsp lemon juice instead of the vinegar.

What vinegar is best?
For this particular salad, my preference is:

1. Red-wine vinegar → best Mediterranean flavor
2. Apple-cider vinegar → slightly sweeter/fruity
3. White vinegar → sharper, more traditional picnic-style flavor

Can I leave out feta?
Yes. The salad is excellent without it and becomes dairy-free.

Why is my salad watery?
Usually because:

tomatoes are very juicy,

cucumber wasn’t drained,

the salad sat in dressing too long,

or too much salt was added early.

For a less watery result, salt the cucumber briefly, drain it, and dress the salad shortly before serving.

How can I make it more filling?
Add chickpeas, grilled chicken, tuna, boiled eggs, or extra feta. Chickpeas are particularly good for keeping it vegetarian.

Can I make it spicy?
Yes. Add ¼–½ tsp red-pepper flakes or a finely chopped fresh chili.

Is this a good meal-prep salad?
It’s better as a short-term meal-prep salad. Keep the dressing separate and combine just before eating. That preserves the cucumber’s crunch.

My Recommended Final Version
For the closest balance to the photo, I’d use:

2 English cucumbers + 3 tomatoes + ½ red onion + ½ cup feta + 3 tbsp olive oil + 2 tbsp red-wine vinegar + 1 tbsp lemon juice + 1 garlic clove + ½ tsp oregano + parsley + plenty of black pepper + ½ tsp salt.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.